TOMATO AND GARLIC BREAD SOUP
I'm always on the lookout for tomato soups that aren't creamy or pureed (like the canned kind). This is a nice savory brothy tomato soup with yummy garlicky croutons. From Gramercy Tavern in NYC.
Provided by Muffin Goddess
Categories Onions
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- GARLIC BREAD CROUTONS:.
- Preheat oven to 300ºF. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside.
- TOMATO SOUP (can be started while croutons are baking):
- In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and sauté for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper.
- Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.
Nutrition Facts : Calories 562.5, Fat 31.2, SaturatedFat 6.6, Cholesterol 20.6, Sodium 860.6, Carbohydrate 52.1, Fiber 5.5, Sugar 16.4, Protein 20.8
TOMATO GARLIC BREAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
- While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
- Sprinkle with course salt, then cut into 4 pieces.
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
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.
BREAD AND TOMATO SOUP
Provided by Victoria Granof
Categories Soup/Stew Garlic Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Basil Vegan Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Heat the oil in a large, deep saucepan over low heat.
- 2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
- 3. Add the tomatoes, stock, basil, and salt.
- 4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TOMATO AND GARLIC-BREAD SOUP
Steps:
- Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
- Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
- Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.
TOMATO, BREAD, AND GARLIC SOUP
From The Garlic Book by Susan Belsinger and Carolyn Dille. This soup was a revelation. Using all fresh ingredients makes ALL the difference. (esp. the basil and mint!) It was amazing hot and fresh, even better days later, and just as good picking at it cold straight from the fridge. (Serve hot, warm, cold, or at room temperature.) Could not stop eating it -- so simple, yet blew me away. Follow the recipe exactly!
Provided by smcsf11
Categories Grains
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pound the peeled garlic cloves and the dried chili in a mortar and pestle until they are well crushed. Heat the olive oil in a large noncorrodible saute pan or soup pot over low heat. Add the garlic and chili and soften over low heat for about 3 or 4 minutes.
- Add the tomatoes, basil, and mint and stir and cool over medium-low heat for about 5 minutes. Add salt and pepper to taste and cook for another minute or two. Add the stock and bring to a boil.
- While the stock is heating, cut the bread into 3/4-inch cubes or tear it into bite-sized pieces. When the stock comes to a boil, add the bread all at once. Stir well over medium heat until all the bread is moistened with the liquid.
- Cover the pan and remove it from the heat. Let the soup stand for about an hour before serving. Taste the soup for seasoning and stir well. Serve the soup in bowls drizzled with a little olive oil. Garnish with freshly grated parmesan.
Nutrition Facts : Calories 721.5, Fat 44.9, SaturatedFat 6.5, Sodium 1079.4, Carbohydrate 70.8, Fiber 6.5, Sugar 12.5, Protein 11.7
TOMATO-BREAD SOUP
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
- Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
- To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g
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
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 :
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