CHARRED TOMATO SOUP WITH MELTED MOZZARELLA
Provided by Alex Guarnaschelli
Time 38m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
- In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
- Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
- On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.
- Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
- Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
- Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
- Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
FIRE-ROASTED TOMATO SOUP
This "souped up" dish is my take on a traditional tomato soup. Fire-roasted tomatoes add a bit of heat and you can load it up with cheddar cheese, sour cream and bacon. - Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.
Nutrition Facts : Calories 341 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 809mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 15g protein.
SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
- Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
- Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
CHARRED TOMATO SOUP
This recipe is basically the same on that Alex Guarnaschelli made on one of her shows, but I leave out the vermouth and serve it without cheese and bread!
Provided by lovesfoodnetwork
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Continue cooking on low heat.
- In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
Nutrition Facts : Calories 279.6, Fat 21.2, SaturatedFat 2.5, Sodium 298.2, Carbohydrate 22.7, Fiber 4.7, Sugar 12.9, Protein 3.9
FIRE-CHARRED TOMATO SOUP
Number Of Ingredients 12
Steps:
- 1. If using a gas grill: Place the wood chips (if using) in the smoker box. Preheat the grill, gas or charcoal, to high.2. Cut the tomatoes crosswise into 1-inch-thick slices, cutting out the stem ends. Thread the onion wedges onto a long metal skewer. Brush the tomato slices, onion wedges, and peppers generously with oil, using half of it, and season with salt and pepper.3. When ready to cook, if using a charcoal grill, toss the wood chips (if using) on the coals. For both methods: Oil the grill grate. Arrange the tomatoes, onion skewer, and peppers on the hot grate and grill, turning the onion skewer and peppers with tongs and the tomato slices with a spatula, until the vegetables are nicely charred all over. The bell peppers will take the longest, 15 to 20 minutes, the tomatoes the shortest, about 8 minutes in all. As they are done, transfer to a platter to cool.4. Place the ancho chile on the grate and toast quickly, about 20 seconds per side, just until it becomes smoky and brittle. Take care not to let it burn.5. Using a paring knife, scrape the charred skin off the onions and peppers (don't worry about removing every last bit). Cut the onions into thin crosswise slices: stem and seed the peppers.6. Crumble the toasted chile into a small saucepan with 1 cup of the stock. Heat over medium heat until warm, then remove from the heat and let soak until soft, about 5 minutes.7. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the garlic and onion and cook until lightly browned, about 5 minutes. Stir in the tomatoes, peppers, remaining 6 cups stock, 1 tablespoon vinegar, 1 tablespoon honey, the chile and its soaking liquid, and salt and pepper. Simmer the soup for 5 minutes. If it seems too thick, add a little more stock.8. Transfer the soup to a blender and process to a smooth purée, then return it to the saucepan, pressing it through a strainer if necessary to remove any remaining pieces of charred skin. Stir in 2 tablespoons of the herbs and salt and pepper to taste. If a sharper soup is desired, add a little more vinegar a sweeter soup, a little more honey.9. To serve, ladle the soup into bowls. Top each serving with a dollop of yogurt and sprinkle with the remaining herbs.Serves 8 as a first course
Nutrition Facts : Nutritional Facts Serves
FIRE ROASTED TOMATO SOUP
Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
- In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g
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