TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- For the soup:
- Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
- Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
- Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
- For the grilled cheese croutons:
- To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.
EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top.
- Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
- Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.
ROOT VEGETABLE SOUP
Steps:
- Cut the onion, carrot, celeriac, potato, fennel, turnip, and artichokes into medium to large chunks. Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about 5 minutes. Add the carrot, and cook for 5 minutes, and then add the remaining vegetables at 5 minute intervals, adjusting the heat as necessary so the vegetables don't brown. When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat, and simmer for 5 to 10 minutes, or until the soup has come together; it should have a thick consistency. Garnish each bowl with the chile powder and more olive oil.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
GRILLED CHEESE CROUTONS
Such a cool idea! Great on top of tomato soup, or any soup! Sprinkle over salads, pair with fresh tomatoes, have fun! Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, and published in Family Fun magazine.
Provided by Sharon123
Categories Grains
Time 20m
Yield 60 croutons
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium high heat.
- In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
- Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
- Cook, turning once, until toasted on both sides, 3-5 minutes per side.
- Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
- Makes about 60 croutons.
Nutrition Facts : Calories 19.1, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.5, Sodium 25.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 0.6
More about "roasted root vegetable soup with grilled cheese croutons recipes"
ROASTED ROOT VEGETABLE SOUP - THE LEMON BOWL®
Web Nov 10, 2016 Pre-heat oven to 425 and line a baking sheet with foil. Place the first 10 ingredients in a large bowl (butternut squash through …
From thelemonbowl.com
4.6/5 (12)Total Time 1 hrCategory SoupCalories 160 per serving
From thelemonbowl.com
4.6/5 (12)Total Time 1 hrCategory SoupCalories 160 per serving
- Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
- Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
- Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Web Aug 12, 2011 Preheat the oven to 425 degrees F. In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season …
From cookingchanneltv.com
Servings 4Calories 512 per servingTotal Time 2 hrs 35 mins
From cookingchanneltv.com
Servings 4Calories 512 per servingTotal Time 2 hrs 35 mins
ROASTED ROOT VEGETABLE SOUP - SHE LIKES FOOD
Web Jan 5, 2015 Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 …
From shelikesfood.com
4.8/5 (6)Total Time 1 hrCategory SoupCalories 132 per serving
From shelikesfood.com
4.8/5 (6)Total Time 1 hrCategory SoupCalories 132 per serving
ROASTED TOMATO-CHIPOTLE SOUP WITH GRILLED CHEESE CROUTONS
Web Sep 26, 2023 Start with roasting tomatoes, shallots and garlic in the oven. No need to peel the tomatoes or garlic. It’s easy to slip the peels off once everything is roasted. Tuck the garlic under the tomatoes to protect the papery skin from burning. Once the veggies are roasted, tip everything into the blender and puree until smooth.
From saltandserenity.com
From saltandserenity.com
ROASTED VEGETABLE AND TOMATO SOUP WITH GRILLED …
Web 1 small butternut squash, halved and seeded; 1 bulb garlic, ends removed to expose cloves; A few sage leaves; Salt and pepper; Freshly grated nutmeg; 2 to 3 carrots, peeled and coarsely chopped
From rachaelrayshow.com
From rachaelrayshow.com
ROASTED TOMATO SOUP & GRILLED CHEESE CROUTONS
Web Clean and place tomatoes on pan, drizzle with olive oil and S&P. Broil tomatoes for 35min. Foil Two large potatoes and garlic clove seasoned w/S&P and olive oil.
From justapinch.com
From justapinch.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Web Heat a skillet on medium heat. Place one bread slice, butter side down, in the skillet. Top with a slice (or two) of cheese. And top the cheese with the other slice of bread, butter …
From mostlyhomemademom.com
From mostlyhomemademom.com
ROASTED ROOT VEGETABLE SOUP - EATINGWELL
Web Sep 19, 2023 Preheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to …
From eatingwell.com
From eatingwell.com
ROASTED VEGETABLE SOUP WITH CHEESE CROUTONS - LAND …
Web STEP 1. Heat oven to 425°F. STEP 2. Place carrots onto 15x10x1-inch baking pan. Toss with 1 tablespoon Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast 15 minutes. STEP 3. Place butternut …
From landolakes.com
From landolakes.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Web Sep 13, 2023 Tomatoes. I use a mixture of fresh tomatoes. Roma tomatoes, plum tomatoes, cherry tomatoes, beef steak, etc. are all great options. Try to use the ripest (overly ripe tomatoes work well here) …
From simply-delicious-food.com
From simply-delicious-food.com
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Web Apr 15, 2018 In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the …
From recipenet.org
From recipenet.org
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Web Cooking Channel serves up this Roasted Root Vegetable Soup with Grilled Cheese Croutons recipe from Rachael Ray plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel02.sni.foodnetwork.com
From cookingchanneltv.cel02.sni.foodnetwork.com
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEE - RECIPEBRIDGE
Web Ingredients. 3 medium sweet potatoes, peeled and cubed into 2-inch chunks; 2 large carrots, peeled and cut into large chunks; 2 parsnips, peeled and cut into large chunks
From recipebridge.com
From recipebridge.com
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE
Web Jan 24, 2018 Ingredients 6 pounds tomatoes, cut in half Cooking spray Salt and pepper, to taste 2 yellow onions, chopped 6 cloves garlic, minced ¼ teaspoon crushed red pepper 2 …
From eatright.org
From eatright.org
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS
Web Mar 15, 2014 - Get Roasted Root Vegetable Soup with Grilled Cheese Croutons Recipe from Food Network. ... Mar 15, 2014 - Get Roasted Root Vegetable Soup with Grilled …
From pinterest.com
From pinterest.com
ROASTED ROOT VEGETABLE SOUP RECIPE - MASHED
Web Dec 1, 2021 Pour the veggies onto the prepared baking sheet and make sure the oven has fully preheated. Roast the veggies for 30 to 35 minutes. Sauté the onion and add the thyme and garlic Jaime Shelbert/Mashed
From mashed.com
From mashed.com
WINTER ROOT VEGETABLE SOUP - EVERYDAY HEALTHY RECIPES
Web Oct 3, 2016 1. Prepare vegetables: Preheat the oven to 425 F/ 220 C/ gas mark 7. Peel (or scrub) and chop the vegetables into similar size pieces. Place in a large bowl (along with the peeled garlic), season with salt and …
From everydayhealthyrecipes.com
From everydayhealthyrecipes.com
I TRIED INA GARTEN‘S TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Web Oct 1, 2023 It has all the makings of a certified classic creation: creamy, warm, comforting, decadent and absolutely delicious. It’s the perfect bowl of soup for the fall and the …
From parade.com
From parade.com
ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE …
Web 3 medium sweet potatoes, peeled and cubed into 2-inch chunks; 2 large carrots, peeled and cut into large chunks; 2 parsnips, peeled and cut into large chunks
From recipes-list.com
From recipes-list.com
You'll also love