Dive into the heart of Italian cuisine with our exploration of "Tomato Roasted Garlic Soup," a delightful symphony of flavors that captures the essence of the Mediterranean. Imagine a velvety smooth soup, where succulent tomatoes dance harmoniously with roasted garlic, resulting in a captivating aroma that will tantalize your senses. This culinary journey will guide you through the steps of crafting this comforting and delectable soup, ensuring a delightful experience for your taste buds and a culinary masterpiece that will impress family and friends alike.
Here are our top 9 tried and tested recipes!
ROASTED GARLIC TOMATO SOUP
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
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 :
OVEN-ROASTED TOMATO AND GARLIC SOUP
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 TOMATO SOUP WITH GARLIC
Categories Soup/Stew Food Processor Garlic Tomato Appetizer Roast Lunch Basil Rosemary Summer Winter Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
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.
TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
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.
CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC
I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
ROASTED GARLIC AND TOMATO SOUP
This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children.
Provided by Sharon123
Categories Greek
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
- Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
- Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
- Strain the soup through a sieve into a tureen or soup bowl.
- Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!
CHILLED TOMATO, ROASTED GARLIC AND BASIL SOUP
Make and share this Chilled Tomato, Roasted Garlic and Basil Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
- Enjoy the taste of summer!
ROASTED GARLIC-TOMATO SOUP
A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood.
Provided by LARavenscroft
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 2-qt saucepan, heat oil over medium heat.
- Add onion and cook and stir 5 minutes.
- Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
- Reduce heat; cover and simmer 10 minutes.
- Remove from heat; uncover and cool for 15 minutes.
- Place mixture in blender, cover and blend until smooth.
- Return to sauce pan and stir in cream, if using.
- Heat through until hot.
CONDENSED TOMATO SOUP WITH ROASTED GARLIC AND HERBS
Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe.
Provided by Charlotte J
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, lemon juice, basil, garlic powder, and onion in skillet.
- Heat to a boil over med-high heat.
- Reduce heat to low, cover and cook for 5 minute.
Tips:
- For a richer flavor, use roasted garlic instead of raw garlic.
- If you don't have time to roast garlic, you can use jarred roasted garlic.
- Use a variety of tomatoes for a more complex flavor. Try using a mix of Roma, cherry, and heirloom tomatoes.
- Don't overcrowd the pan when roasting the tomatoes. This will prevent them from roasting evenly.
- If you want a thicker soup, blend it until smooth.
- Serve the soup with a dollop of sour cream, a sprinkle of fresh herbs, or a grilled cheese sandwich.
Conclusion:
Tomato roasted garlic soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover tomatoes. With its rich flavor and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy soup recipe, give this tomato roasted garlic soup a try. You won't be disappointed!
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