ROASTED CHERRY TOMATO SOUP
Creamy, healthy and easy, this homemade roasted cherry tomato soup is fantastic all year long! And is seriously delicious served with plenty of crusty bread and fresh basil. Dairy free, gluten free and vegan.
Provided by Ashley / Cook Nourish Bliss
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400ºF.
- Add the onion, tomatoes and garlic (leave the cloves whole!) to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to coat and spread in an even layer.
- Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled and started to char.
- Remove from the oven and let cool for about 5 minutes.
- Add the roasted veggie mixture to a blender, along with the broth, tomato paste, oregano, coconut milk and salt. Process until smooth. Transfer the mixture to a medium saucepan.
- Set the pan over medium low / low heat and cook for about 10 minutes, stirring occasionally, until warmed through and the flavors have had a chance to meld. Taste and season with additional salt / pepper as needed.
- Serve topped with plenty of fresh basil and bread on the side for dipping!
Nutrition Facts : Calories 218 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 320 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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 CHERRY TOMATOES
This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!
Provided by Kristen M
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
- Spread cherry tomatoes in an even layer on a rimmed baking sheet.
- Roast until skins are slightly shriveled, 35 to 40 minutes.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g
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