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 :
OVEN-ROASTED TOMATO AND GARLIC SOUP
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.
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
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.
ROASTED TOMATO AND GARLIC SOUP
Provided by Food Network
Number Of Ingredients 11
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.
ROASTED TOMATO AND GARLIC SOUP
This soup is light in consistency but full of flavor, making it perfect for late summer when tomatoes are at their ripest and best. Charring the tomatoes in the oven gives the soup a wonderful smoky flavor.
Provided by English_Rose
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred.
- Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice.
- Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
- Add the stock and tomato flesh and juices and bring to a boil.
- Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
- Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.
Nutrition Facts : Calories 114.9, Fat 7.2, SaturatedFat 1, Sodium 13, Carbohydrate 12.1, Fiber 3.2, Sugar 7.2, Protein 2.4
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
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!
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.
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