ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
LINDA'S BAKED TOMATO SOUP
Had a bumper crop of beautiful tomatoes and had a craving for breaded tomatoes like my mother used to make. But I wanted to put a sophisticated spin on it so borrowed a concept from French onion soup. Tastes best with garden fresh tomatoes (of course), but a good canned variety will work as well.
Provided by linda.spencer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
- Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
- Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
- Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
- Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.
Nutrition Facts : Calories 360.2, Fat 14.7, SaturatedFat 5.1, Cholesterol 22.8, Sodium 516.5, Carbohydrate 43.1, Fiber 3.3, Sugar 5.8, Protein 15.2
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
BREADED TOMATOES
A good side dish.From the Marengo United Quilter's Recipe and Remembrance Cookbook.In Crawford County Indiana
Provided by Rhonda O
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix tomatoes, onion, greenpepper, salt, pepper, margarine, and sugar in saucepan.
- cook until greenpepper and onion are tender.
- Add bread.
- Cook awhile longer on low heat.
- You can add zucchini to this dish also.
- Good!
Nutrition Facts : Calories 700.7, Fat 48.1, SaturatedFat 8.5, Sodium 2210.1, Carbohydrate 62.2, Fiber 4.3, Sugar 20.6, Protein 7.6
BAKED BEAN AND TOMATO SOUP
A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
- Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
- Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
- Slowly add the roux to the pureed vegetables.
- Season to taste with salt and pepper.
- Heat to the boiling point and serve while hot.
- For Vegetarian use the water and a Vegetarian baked beans.
Nutrition Facts : Calories 93.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 626, Carbohydrate 17.1, Fiber 3.5, Sugar 7.5, Protein 3.8
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