BONNELL'S ROASTED TOMATO AND JALAPENO SOUP
Bonnell's is a fantastic restaurant in Fort Worth, TX. They generously share their recipes. Here's one of my favorites, perfect for those summer home-grown tomatoes..
Provided by TxGriffLover
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the jalapenos in half and remove the white veins and seeds.
- Grill the tomatoes, jalapenos and onion until well charred on the outsides.
- In a large soup pot, simmer the onions, tomatoes, jalapenos and garlic with a touch of olive oil for 1-2 hours.
- Puree with a stick blender, strain, add lime juice and season to taste.
- Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro.
Nutrition Facts : Calories 111.1, Fat 1.1, SaturatedFat 0.2, Sodium 25.1, Carbohydrate 25.8, Fiber 7.2, Sugar 14.3, Protein 4.8
QUICK ROASTED TOMATO SOUP
Steps:
- For yogurt:
- In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
- Run everything through a food mill on a medium dye over a medium pot.
- If too thick, thin with water. Add milk right before service.
- Croutons:
- Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
- Yogurt:
- Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
- Garnish the soup with croutons and yogurt.
CREAMY ROASTED JALAPENO SOUP
My garden went crazy with jalapenos last year, so I roasted and froze tons of them. I was craving soup today and came up with this soup - I hope you like it! It could be made vegetarian by substituting veggie broth for the chicken broth.
Provided by Raquel Grinnell
Categories < 60 Mins
Time 40m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed pot over medium high heat, melt butter. When foaming, add onion, garlic and bell pepper and saute until softened, about 8 minutes.
- Stir in flour to make a roux (flour/fat paste). Stir for about 3 minutes, or until all flour is incorporated and mixture has turned a light brown.
- Mix in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Stir in jalapenos and cook for a minute. Blend mixture, either in a regular blender and returning to the pot, or right in the pot with a stick blender.
- Add cheese to soup and stir until melted. Add salt to taste (always taste first!), then add freshly ground black pepper to taste. Stir well.
- Serves 8. Garnish each bowl with chopped parsley and a sprinkle of cayenne pepper. Enjoy!
Nutrition Facts : Calories 265.5, Fat 20.3, SaturatedFat 12.3, Cholesterol 57, Sodium 368.9, Carbohydrate 13.7, Fiber 1.1, Sugar 3.4, Protein 7.9
SPICY TOMATO JALAPENO SOUP
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated then pureed and heated the following day, actually it tastes even better as the flavors blend overnight. If you like spice then try this soup, of coarse you can adjust the jalapeno to taste. This is a fantastic starter to serve to your guests at a dinner party, to save time, make the soup well in advance even a day ahead, and just warm before dinner, pass a small cup of whipping cream. The complete recipe may be doubled to serve more than four people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
Nutrition Facts : Calories 254.6, Fat 15.3, SaturatedFat 2.3, Sodium 500.8, Carbohydrate 25.6, Fiber 5.9, Sugar 16.6, Protein 7.4
ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)
I fell in love with this soup the first time we went to eat at Rockfish Restaurant, and had to have the recipe. I found this on recipelink. Warning, this soup is highly addictive. :-)
Provided by TheHungaryCook
Categories Onions
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
- In a med/hot stock pot saute garlic and onions until translucent.
- Combine all ingredients except salt/pepper and cornstarch mixture.
- Simmer 20 minutes.
- Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
- Add salt/pepper to taste.
- Simmer 3 more minutes remove from heat.
Nutrition Facts : Calories 917.5, Fat 91.2, SaturatedFat 56.7, Cholesterol 333.7, Sodium 150.6, Carbohydrate 22.8, Fiber 1.9, Sugar 3.6, Protein 6.1
CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
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