Tomato And Roasted Garlic Soup Recipes

ROASTED GARLIC TOMATO SOUP

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

GARLIC TOMATO SOUP

Steps:

• In a 3-cup baking dish, combine the garlic and oil. Cover and bake at 300° for 25-30 minutes or until lightly browned., In a large saucepan, bring the garlic, tomatoes and tomato puree to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the cream, oregano, basil, salt and pepper. Cool slightly. Place half of the soup at a time in a blender; cover and process until pureed. Return to the pan; heat through.,

OVEN-ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

ROASTED TOMATO SOUP WITH GARLIC

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
• Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
• Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.