Roasted Garlic And Tomato Soup Recipes

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ROASTED GARLIC TOMATO SOUP

Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10



Roasted Garlic Tomato Soup image

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.

Nutrition Facts :

3 whole garlic bulbs
3 tablespoons olive oil, divided
2-1/2 pounds large tomatoes, quartered and seeded
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 cups chicken stock
1/2 cup half-and-half cream

OVEN-ROASTED TOMATO AND GARLIC SOUP

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16



Oven-Roasted Tomato and Garlic Soup image

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.

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

ROASTED TOMATO AND GARLIC SOUP

Provided by Food Network

Number Of Ingredients 11



Roasted Tomato and Garlic Soup image

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.

32-ounce can pureed tomatoes
25 Roma tomatoes, quartered
1 large red onion, roughly chop
1 jalapeno pepper, seeded and deveined, rough chop
3 heads garlic cut in half
Extra virgin olive oil to lightly coat
Parsley stems, loose
Fresh basil
1 bay leaf
2 tablespoons herbed oil
Garlic croutons

GARLIC TOMATO SOUP

Roasted garlic adds a mellow background flavor to this rich, creamy tomato soup from Marilyn Coomer of Louisville, Kentucky. "Canned tomatoes and puree make it a year-round favorite," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield about 4 cups.

Number Of Ingredients 9



Garlic Tomato Soup image

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.,

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.

12 garlic cloves, peeled and sliced
1-1/2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato puree
1 pint heavy whipping cream
1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

ROASTED GARLIC AND TOMATO SOUP

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.

Provided by Sharon123

Categories     Greek

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12



Roasted Garlic and Tomato Soup image

Steps:

  • Preheat oven to 400*F.
  • Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
  • Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
  • Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
  • Strain the soup through a sieve into a tureen or soup bowl.
  • Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!

2 -3 lbs tomatoes (medium)
8 garlic cloves
2 shallots (or 1 small red onion)
2 sprigs rosemary (or 1/4 tsp. dried)
1 tablespoon fresh thyme, chopped (or 1 tbls. dried)
1/2 cup olive oil
4 cups vegetable stock (or chicken stock)
1/4 cup balsamic vinegar
2 teaspoons chopped fresh basil (or 1 tsp. dried)
1/2 teaspoon fresh ground black pepper
salt
parmesan cheese (to garnish, or goat cheese)

ROASTED TOMATO AND GARLIC SOUP

Roasting concentrates the flavor of tomatoes in this light, refreshing, easy-to-make soup. It's irresistible either hot or cold.

Yield makes 6 servings

Number Of Ingredients 10



Roasted Tomato and Garlic Soup image

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.

3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh
1 large sweet onion, sliced
2 garlic heads, peeled (about 20 cloves)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
5 cups chicken broth
Sour cream for garnish

ROASTED GARLIC-TOMATO SOUP

A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood.

Provided by LARavenscroft

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7



Roasted Garlic-Tomato Soup image

Steps:

  • In a 2-qt saucepan, heat oil over medium heat.
  • Add onion and cook and stir 5 minutes.
  • Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
  • Reduce heat; cover and simmer 10 minutes.
  • Remove from heat; uncover and cool for 15 minutes.
  • Place mixture in blender, cover and blend until smooth.
  • Return to sauce pan and stir in cream, if using.
  • Heat through until hot.

1 tablespoon oil
1 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes (used fire roasted with garlic, undrained)
2 cups chicken broth (or vegetable broth)
1 tablespoon fresh basil, chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup whipping cream

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