Tomato And Garlic Soup Recipes

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.

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.,

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.

Steps:

• Process tomatoes until smooth in a food processor.
• Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.
• Add flour, stir until combined.
• Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.
• For the Parmesan toast, combine butter and cheese, spread over the bread.
• Grill until melted.
• Serve soup with Parmesan toast.

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.

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.

Steps:

• Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
• Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

Steps:

• Pound the peeled garlic cloves and the dried chili in a mortar and pestle until they are well crushed. Heat the olive oil in a large noncorrodible saute pan or soup pot over low heat. Add the garlic and chili and soften over low heat for about 3 or 4 minutes.
• Add the tomatoes, basil, and mint and stir and cool over medium-low heat for about 5 minutes. Add salt and pepper to taste and cook for another minute or two. Add the stock and bring to a boil.
• While the stock is heating, cut the bread into 3/4-inch cubes or tear it into bite-sized pieces. When the stock comes to a boil, add the bread all at once. Stir well over medium heat until all the bread is moistened with the liquid.
• Cover the pan and remove it from the heat. Let the soup stand for about an hour before serving. Taste the soup for seasoning and stir well. Serve the soup in bowls drizzled with a little olive oil. Garnish with freshly grated parmesan.

Steps:

• In a large nonstick saucepan, heat the olive oil and butter over moderately high heat. Add onions and garlic. Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
• Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper. Bring to a boil. Lower the heat and sinner, covered, for 15 minutes. Discard the bay leaf. Stir in the minced parsley.

Steps:

• Small bunch fresh basil, optional
• For the breadsticks: Preheat the oven to 375 degrees F with a rack in the upper third of the oven. Line a sheet pan with aluminum foil and lightly spray with nonstick spray.
• Whisk the flour, baking powder, salt and baking soda together in a medium bowl, w. Add the yogurt and oil and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead until the surface is smooth and the dough is homogeneous, 1 to 2 minutes. If the dough is very sticky, knead in an additional tablespoon of flour at a time. Flatten into a disk and divide into 8 wedges.
• Lightly spray your work surface and hands with nonstick cooking spray to make rolling easier. Roll each wedge into a 6-inch rope and place on the sheet pan, spacing the breadsticks evenly apart.
• Bake in the upper third of the oven until springy to the touch and golden, 20 to 22 minutes, rotating the pan front to back halfway through. Switch the oven to broil and broil until desired level of golden brown is achieved, 30 to 60 seconds. This will happen quickly! Remove the breadsticks from the oven.
• While the breadsticks bake, prepare the soup: Melt the butter (or heat the oil) in a medium Dutch oven or saucepan over medium heat. Add the onions and a few pinches of salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the tomato paste and cook, stirring occasionally, until the onions are coated and a fiery orange color, about 1 minute. Add the flour and stir to coat the onions, allowing the flour to cook for about 1 minute.
• Toss the garlic into the onions and immediately add the tomatoes and their juice, the broth, yogurt and sugar if using. Season with salt and pepper. Raise the heat and bring to a boil. Blend the soup with an immersion blender until smooth. (Alternatively, working in batches, transfer the soup to a blender, blend until smooth, then pour into a large heatproof bowl. Return the blended soup to the Dutch oven.)
• Reduce to a simmer, check for seasoning and allow to simmer, stirring occasionally, while the breadsticks finish baking.
• Finish the breadsticks: Place the butter, garlic and salt in a small saucepan and heat over medium-low heat until the butter melts and the garlic just begins to sizzle. Immediately remove from the heat (don't allow the garlic to brown) and brush the garlic butter over the just-baked breadsticks and sprinkle with the Parmesan. Serve the breadsticks with the soup, garnishing the soup with torn basil leaves, if desired.

Steps:

• In a nonreactive soup pot, heat oil over medium-low heat and add onion.
• Stir and saute for a minute or two.
• Cover, lower heat and sweat onions for about 3 minutes.
• Add tomatoes and stock to the pot, stir and increase heat to medium.
• Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
• Add the oregano, stir well, cover and cook until soup comes to a simmer.
• Simmer gently for 5 to 10 minutes.
• Season with salt and pepper.
• In a blender in small batches, blend the soup.
• Return the blended soup to the pot.
• Put the last ladle or two of soup into the blender, add cream and blend.
• Then add the cream mixture to the soup pot and stir to blend.
• Heat over low heat until the soup is heated through.
• Taste for seasoning.
• Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
• Serve hot.
• Do not allow the soup to boil or it may separate.
• ROASTING GARLIC:.
• To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
• Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

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.

Steps:

• Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.
• In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.
• In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups (500 ml) water. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to 2 days.
• If it has been refrigerated, quickly bring the soup back to a boil. Lay 1 slice of dry bread in the bottom of each of four shallow soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve.

Steps:

• Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
• Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
• Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.

Steps:

• 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. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
• Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
• Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
• Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.