Quick Roasted Tomato Soup Recipes

Steps:

• 2 tablespoons extra-virgin olive oil
• 1 frozen diced onion
• 1 teaspoon minced garlic
• 1/2 cup dry vermouth
• 3 (15-ounce) cans roasted diced tomatoes
• 1/2 cup low-sodium chicken broth
• 10 large fresh basil leaves, chopped, plus more for garnish
• 1/4 teaspoon salt
• 1/2 cup cream.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
• Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
• Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
• Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
• Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined.
• Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

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.

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Oil two large, shallow baking sheets.
• Wash, core, and halve the tomatoes. Arrange half the tomatoes on each baking sheet and scatter the onion over them. Add the garlic and drizzle the olive oil over the vegetables. Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer. Sprinkle with the salt and pepper.
• Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.
• Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch. Add salt and pepper to taste. Serve the soup hot or cold with a dollop of sour cream.