Roast Tomato Soup With Basil And Prosciutto Recipes

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Steps:

• In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
• Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
• Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Steps:

• Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

Steps:

• In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
• Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
• Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
• Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
• Enjoy!

Steps:

• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Steps:

• Preheat the oven to 300°F.
• Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
• Cut the tomato into halves if small, or quarters if large.
• Place the tomatoes on a roasting tray, with cut sides facing up.
• Sprinkle with raw sugar, salt and pepper.
• Bake in the oven for 1 hour, checking from time to time that they are not burning.
• Remove and set aside.
• Heat the olive oil in a large, heavy based pan.
• Gently saute the onions and garlic until onions are soft and translucent.
• Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
• Bring to the boil, reduce heat and simmer for 1 hour.
• Remove from heat and add basil leaves, keeping four to six aside for garnish.
• Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
• Blend the soup with a stick blender or food processor and then pass through a fine sieve.
• Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
• Place the sliced prosciutto on a cake rack and set on an oven tray.
• Cook the proscuitto for 5-8 minutes or until crisp.
• Remove from oven, cool on rack and crumble into pieces.
• Just before serving, bring the soup to a simmer, add the cream and heat through gently.
• Pour the hot soup into 6 shallow bowls.
• Sprinkle with crispy prosciutto and sliced basil, and serve.

Steps:

• Preheat oven to 400 degrees.
• Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
• Place unpeeled garlic cloves in centre area of pan.
• Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
• Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
• Cook stirring often for about 5 minutes or til softened.
• Pour stock in and the rice.
• Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
• Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
• Puree in batches in food processor or blender.
• Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
• with a swirl whipping cream or sour cream and a grinding of pepper.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
• Bake in preheated oven until very tender and browned, about 2 hours.
• Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
• Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

Steps:

• Pre-heat the oven to 220 C or about 425-450°F.
• Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
• Halve the pepper, deseed it and then cut each half into about 3 pieces.
• Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
• Season with salt and freshly ground black pepper.
• Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
• You don't want to incinerate them!
• Pour the stock into the roasting tin.
• If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
• Add in the basil and bring briefly to a boil.
• Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
• Drain them of any liquid, then finely chop the tomato and pepper.
• Season to taste.
• Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
• Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
• Float the toast on top and drizzle with olive oil.

Steps:

• Preheat oven to 450º F.
• Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.

Steps:

• Preheat oven to 450°F.
• Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place tomatoes in a single layer on foil.
• Sprinkle with brown sugar and chopped onion.
• Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
• Dice tomatoes, careful of the hot juice!
• In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
• If using a pot, simmer for 4-6 hours over low heat.
• In a crock pot, cook for 8 hours on low.
• Add basil, evaporated milk, salt, and pepper,.
• Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!

Steps:

• Heat oven to 400ºF.
• Combine cheese and pepper. Spoon about 1 Tbsp. cheese mixture onto baking sheet; spread to form single layer. Repeat with remaining cheese mixture, leaving 1-inch space between each cheese round. Bake 6 to 7 min. or until golden brown. Transfer to wire rack; cool completely.
• Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatoes and onions onto prepared baking sheet; sprinkle with garlic. Drizzle with dressing; stir gently to evenly coat vegetable mixture with dressing. Bake 45 to 50 min. or until edges of tomatoes are lightly browned.
• Spoon roasted vegetables into blender. Add broth and 1/4 cup basil; blend until smooth. Pour into soup bowls; sprinkle with remaining basil. Serve with cheese crisps.