Roasted Fresh Tomato Soup Recipes

Steps:

• Pre-heat oven to 375 degrees.
• Wash and cut tomatoes, placing in a shallow baking dish cut side down.
• Add onion pieces, garlic, oregano and basil to the pan.
• Drizzle vegetables with olive oil and balsamic vinegar.
• Season with salt and pepper.
• Bake for 45 minutes.
• Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
• An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
• Serve garnished with cheese if desired.

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:

• 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:

• 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:

• In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
• Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
• Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
• Provided by Chef Jim Coleman

Steps:

• Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
• Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
• Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
• In a blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little sour cream, if desired.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
• Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
• When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

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:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.