Tomatoroastedgarlicsoup Food

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OVEN-ROASTED TOMATO AND GARLIC SOUP

2022-06-20



Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Categories     appetizer

Yield 8 servings

Number Of Ingredients 16

Ingredients:

  • 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

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 GARLIC TOMATO SOUP

2022-06-20



Roasted Garlic Tomato Soup image

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

Ingredients:

  • 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

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 :

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS

2022-06-20



Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients:

  • 2 onions, peeled and sliced into thin wedges
  • EVOO, for liberal drizzling
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground black pepper
  • 2 heads garlic, ends trimmed to expose cloves
  • 2 large sweet red peppers
  • 2 cups chicken stock
  • One 28- to 32-ounce can fire roasted tomatoes
  • 2 cups passata or tomato sauce
  • 1 1/2 teaspoons dried herbes de Provence, half a palmful
  • A few leaves fresh basil, torn
  • Softened butter
  • 4 slices white bread
  • 4 ounces Gruyere cheese, thinly sliced

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.

Top Asked Questions

  1. How to make roasted tomato garlic soup?
    How to make Roasted Tomato Garlic Soup Roast 5 pounds of tomatoes (I use Roma) onions and lots of fresh garlic. Once roasted pour them into a large pot and add chicken stock, sugar and red pepper flakes. Simmer 10 minutes. Using an immersion blender or regular blender, puree until smooth. Add in cream and more salt to taste.
  2. What is the best way to make tomato soup?
    Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes. Add the crushed tomatoes, dried basil and water and then bring to a boil.
  3. How to cook garlic tomatoes and garlic 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.
  4. How to cook Tomatoes with Rosemary and thyme?
    Sign in 1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried 1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil.

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