Cherry Tomato And Garlic Bread Soup Recipes

Steps:

• Heat up the olive oil in a frying pan.
• Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
• Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
• Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• Taste the broth then sprinkle sea salt and pepper over soup to your taste.
• Serving: you can serve with torn fresh basil leaves over top.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.

Steps:

• Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
• Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
• Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

Steps:

• Heat the oven to 350°F.
• Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim. Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes. Maintain the oven temperature.
• Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves over the toasted bread slices. Set the bread aside.
• In a large skillet over medium, heat 1/4 cup olive oil. Add the onions and saute until slightly caramelized, about 15 minutes. Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
• Season the chicken stock with salt and pepper.
• Lightly coat a 2 1/2-quart baking dish with olive oil.( I used a large lasagna baking dish since I worried it might bubble over) Layer half of the bread slices over the bottom of the baking dish. Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
• Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes. Sprinkle half of the remaining cheese over the dish.
• Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add another cup of stock and wait another few minutes.
• Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish. Reserve remaining stock.
• Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
• Remove the foil, increase heat to 400°F and bake until the top is golden brown. Remove from the oven and cool slightly. Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
• Heat the reserved chicken stock, then ladle some around (not over) each serving. Garnish with basil and parsley.