YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS
Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.
Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
ROASTED TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
More about "roasted heirloom tomato bell pepper and goat cheese soup recipes"
30-MINUTE ROASTED RED PEPPER AND TOMATO SOUP - CHEF …
From chefsavvy.com
5/5 (2)Total Time 30 minsCategory SoupCalories 200 per serving
- Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
ROASTED TOMATO SOUP WITH GOAT CHEESE | HEALTHY …
From healthy-delicious.com
5/5 (6)Total Time 1 hrServings 4Calories 236 per serving
- Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.
- After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.
- Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.
- Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
ROASTED TOMATO SOUP - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
Cuisine AmericanTotal Time 50 minsCategory SoupCalories 227 per serving
ROASTED HEIRLOOM TOMATO SOUP | CREAMY | BASIL
From emilyfabulous.com
EASY ROASTED HEIRLOOM TOMATO SOUP - MAKING THYME …
From makingthymeforhealth.com
ROASTED HEIRLOOM TOMATO SOUP RECIPE • VEGGIE SOCIETY
From veggiesociety.com
RED PEPPER TOMATO SOUP WITH FENNEL | GIRL HEART FOOD®
From girlheartfood.com
ROASTED RED PEPPER AND TOMATO SOUP (5 INGREDIENT …
From vanillaandbean.com
ROASTED TOMATO AND BELL PEPPER SOUP RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
TOMATO AND ROASTED RED BELL PEPPER SOUP - RECIPES
From recipes.heart.org
ROASTED RED PEPPER AND HEIRLOOM TOMATO SOUP WITH CRAB
From whatsgabycooking.com
CREAMY TOMATO SOUP WITH GOAT CHEESE - MYGOURMETCONNECTION
From mygourmetconnection.com
19 MEATLESS MONDAY RECIPES TO START THE WEEK OFF RIGHT - MSN
From msn.com
COLORFUL ROASTED VEGETABLES RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED HEIRLOOM TOMATO BELL PEPPER AND GOAT CHEESE SOUP …
From alicerecipes.com
CREAMY ROASTED RED PEPPER TOMATO SOUP - MINIMALIST BAKER
From minimalistbaker.com
ROASTED BEET, HEIRLOOM TOMATO, AND GOAT CHEESE SALAD
From justbeetit.com
ROASTED VEGETABLE SANDWICH WITH CHILE LIME MAYO AND CAPERS
From chewingthefat.us.com
ROASTED HEIRLOOM TOMATOES WITH GARLIC AND THYME
From williams-sonoma.com
HEALTHY RECIPE: ROASTED RED BELL PEPPER SOUP - FITBIT BLOG
From blog.fitbit.com
30+ HEALTHY DINNER RECIPES FOR MAY - EATINGWELL.COM
From eatingwell.com
37 FANTASTIC CHICKEN RECIPES THAT ARE EASY, FAST AND DELICIOUS - MSN
From msn.com
TOMATO SOUP WITH HEIRLOOM TOMATOES AND ROASTED BELL PEPPERS.
From acadianatable.com
THE LARDER - FOOD MENU
From lardergourmetmarket.com
ROASTED HEIRLOOM TOMATO SOUP — REBECCA KATZ
From rebeccakatz.com
You'll also love