ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail party hors d'oeuvres.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Winter Tomato Quinoa Parmesan Basil Dinner Vegetarian Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
- Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.
ROASTED-TOMATO SOUP WITH PARMESAN WAFERS
Provided by Maggie Ruggiero
Categories Soup/Stew Milk/Cream Garlic Tomato Roast Kid-Friendly Dinner Lunch Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle.
- Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
- Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
- Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Divide soup among 8 bowls and float 1 wafer in center of each.
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves 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 of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream 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 heavy cream.
ROASTED-TOMATO SOUP WITH PARMESAN WAFERS
Categories Soup/Stew Blender Tomato Appetizer Roast Kid-Friendly Fall Summer Gourmet Small Plates
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat to 350°F.
- Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
- Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Divide soup among 8 bowls and float 1 wafer in center of each.
PARMESAN BASIL TOMATO SOUP
Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick.
Provided by Polniere
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.
Nutrition Facts : Calories 197 calories, Carbohydrate 22.9 g, Cholesterol 4.4 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 922.6 mg, Sugar 11.5 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
ROASTED TOMATO SOUP
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
Provided by justcallmetoni
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 9, Carbohydrate 7.8, Fiber 2, Sugar 4.6, Protein 1.6
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
PARMESAN WAFERS
Categories Side Bake Quick & Easy Parmesan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 wafers
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
- Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
- Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
- Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.
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