Roasted Tomato and Cream Cheese Soup recipe



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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup
  • Roasted tomato soup

This is a super-delicious tomato soup. Serve with thick wodges of garlic bread, if desired.

43 people made this

IngredientsMakes: 10 - 12 servings

  • 4 (400g) tins chopped tomatoes
  • 2 sticks celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper, chopped
  • 30g margarine
  • 225g fresh mushrooms, chopped
  • 1 onion, finely diced
  • 2 tablespoons plain flour
  • 1 teaspoon caster sugar
  • 2 litres beef stock
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 85g cream cheese
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley

MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min

  1. Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic and red pepper. Cover and bake at 170 C / Gas 3 for 25 minutes.
  2. In a large stock pot, melt margarine over medium heat. Add the mushrooms and onions and cook and stir for about 8 minutes.
  3. Slowly stir in flour and sugar. Add beef stock, basil, rosemary and thyme, stirring until soup comes to the boil. Add the contents of the baked tomato dish from the oven and bring to the boil. Cover and simmer the soup for about 30 minutes.
  4. Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (35)

by Chef Ristine

This soup is great if you do the following. Double the basil and add a bay leaf and some cayenne to the current spices listed. Then instead of using a food processor, put the cream cheese in the blender with a Tbsp. of milk, blend, then add the prepared soup to the cream cheese mixture one cup at a time until pureed. I like my soup a little chunky so I leave a little bit of unpureed soup in the pot then I combine them. I used fresh tomatoes that I skinned and seeded. I had a ton of them this fall. mmmmmmmmmm what a great way to use them, in a nice creamy soup serve with a grilled cheese sandwich. An absolute Keeper. It froze pretty well too, it didn't curdle like most creamed soups, so I can eat it all winter long.-04 Oct 2007

by MKSCHATZ

This soup is delicious. I did put all ingredients in the blender at the very end but did not blend it smooth, I think it tastes better with a little texture. Also the blender helps the cream cheese mix in better. My boyfriend raves about this soup and eats three or more bowls every time I make it. We like eating healthy and with all the veggies in this there are some benefits however since he overindulges every time I am not sure how good it is for him. We love this soup and make it every other week at least and we always finish the entire pot. Thanks for a delicious soup.-22 Jan 2006

by CSTEENBLIK

This soup is fabulous! Substituting fresh herbs for the dried herbs isrecommended when possible. Chicken stock may also be used in placeof the beef stock.The flavor of this soup is delightful--just rich enough without beingoverbearing and very satisfying.-25 Sep 2001


Roasted Tomato Basil Soup Recipe

When it’s cold and snowy, nothing sounds better to me than a big bowl of toasty tomato soup.

When it’s homemade, you add in fresh basil, the tomatoes are perfectly roasted, and it’s served with a gooey cream cheese – I’m convinced there’s nothing better.

The secret to the taste of this tomato soup is the roasted tomatoes and onions. It creates a more robust flavor that you can really taste in the soup.

Related Recipe: You’ll want to try our delicious Instant Pot Italian Wedding Soup. It’s a family favorite!

How to make roasted tomato basil soup

Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil.

Step 2: Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender.

Step 3: In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.

Step 4: Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil).

Step 5: Serve warm. We like to serve ours with freshly grated parmesan, chopped fresh basil, and a side of grilled cheese.

Steph

Fresh, homemade Tomato Basil Soup. Roasting the tomatoes and onions brings out the best flavors, and it's perfect by itself or served with a gooey grilled cheese sandwich.

  • 9 medium Roma tomatoes (halved)
  • 1 onion (roughly chopped)
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 Tablespoons olive oil
  • 14 fresh basil leaves
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup shredded Parmesan cheese - optional
  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
  3. Toss with olive oil, then bake for 20-25 minutes, until tender.
  4. In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
  5. Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
  6. Serve warm.
  7. We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.

This recipe serves 4 when used as a side. If you're using this as a main dish, I would say it serves 2.


Roasted Tomato Soup Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 4 lb. tomatoes, preferably Roma, cut in half lengthwise
  • 6 garlic cloves, unpeeled
  • 3 tbls. olive oil
  • salt and pepper to taste
  • 1 onion, finely chopped
  • 1/2 tsp oregano, crumbled
  • 2 tsp. sugar
  • 2 tbls. butter
  • 3 cups chicken stock or broth
  • 1/2 cup heavy cream

Ingredients

  • 4 lb. tomatoes, preferably Roma, cut in half lengthwise shopping list
  • 6 garlic cloves, unpeeled shopping list
  • 3 tbls. olive oilshopping list and pepper to taste shopping list
  • 1 onion, finely chopped shopping list
  • 1/2 tsp oregano, crumbled shopping list
  • 2 tsp. sugarshopping list
  • 2 tbls. buttershopping list
  • 3 cups chicken stock or brothshopping list
  • 1/2 cup heavy creamshopping list

How to make it

  • Preheat oven to 350
  • Put tomatoes in a baking sheet, single layer
  • Place garlic on same pan
  • Drizzle with olive oil and salt and pepper
  • Roast for 1 hour then cool
  • Peel garlic
  • In a saucepan, melt butter and cook onions, oregano, and sugar until onion is tender.
  • Add tomatoes, garlic, and broth
  • Simmer, covered 20 minutes
  • Puree soup in batches in a blender( be careful)
  • Force through a sieve into another saucepan
  • Stir in cream and salt and pepper to taste and heat through
  • Top with parmesan crisps (recipe posted)
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The Cook

The Rating

OK..Here we go. I have in the freezer roasted plum tomatoes from the garden, and have yet to find a good tomato soup recipe. Tried many, but don't LOVE them. I found this from your cheese crisp recipe.
Gonna try this next week to take to work. . more

This sounds just perfect. Had a tomato suop at Frankie Bones in Asheville last week that was wonderful, and this recipe sounds like it would be about the same thing!! Thanks for sharing, will be trying this one!!

Okay, I did it and it was fantastic. I used the frozen roasted plums from my garden, and made this recipe. I had it both ways, w/ and w/o the cream, (I added the cream when I wanted it, so I could freeze the extra). Both ways was GREAT!
I also. more


I like the cute recipe cards. If we like the recipe enough, I will keep the card to make it again. Otherwise, I will find a new home for the card. My mom says she likes making new recipes, so I might given them to her to try. I’m disappointed that the ingredients were just tossed in and my bread was broken. I didn’t like that at all and I hope the next box improves upon the presentation and placement of delicate pieces like bread. However, the meal itself was delicious. You can’t really mess up soup and a grilled cheese though. Martin has said that every meal that I’ve made has been delicious. He cannot believe that I never really cooked before. I have finished making all three recipes and my only critique is that it takes longer to make everything than what they state. Could just be my crappy oven though.

I really love sharing recipes, pictures, and my opinion on the food. I will be continuing to share with these kinds of posts. I hope you enjoy them. I have been getting most of my recipes from an amazing app that Dean’s ABA therapist turned me onto, because she enjoys cooking as well. I will be sharing my thoughts on that once I have used it more as well.


Creamy Tomato Soup with Roasted Garlic Cheesy Toast

Our weeknight-friendly Creamy Tomato Soup is a favorite of kids and adults alike. Canned and sun-dried tomatoes give it loads of flavor, along with fresh herbs and a creamy swirl of Mascarpone cheese. Instead of plain old grilled cheese, we’ve paired it with the most delicious and buttery Roasted Garlic Cheesy Toast.

There’s something to be said for flavor combinations that kids love. Peanut butter and Jelly? Awesome. Tater Tots and ketchup? Move over Timmy, we want some too. Tomato soup and grilled cheese? Happy dance. And while, yes – you can heat up a can of Campbell’s and grill up some white bread with a slice of American cheese in the middle – for most adults it’s going to taste a little blah – somehow both too sweet, too salty and still bland. And while we’re not sticklers or anything, we try to keep our processed food intake to a minimum, especially when cooking a recipe like this from scratch is easy and gives you wildly better-tasting results, to boot.

Save your fresh tomatoes for salad – Our Creamy Tomato Soup takes help from the pantry.

Our Tomato Soup Journey

A few summers ago we made classic tomato soup using fresh Roma tomatoes roasted in the oven to concentrate their flavor. The soup was really tasty but it required a lot of tomatoes which meant that even in the summer it was kind of an expensive undertaking for a humble supper. Right now it’s March and fresh, ripe, local tomatoes are still a whistle and a wish away. Therefore, we sought help from the pantry, in the form of perfectly ripe canned tomatoes. Note: Peeled whole tomatoes or crushed are best. Avoid diced which use added chemicals to help the chunks stay chunky.

Of course, those of you who grew enough tomatoes last summer to can and preserve them should be doubly pleased with themselves. At the time we were just starting to get ripe tomatoes in, we hadn’t quite figured out our yard’s chicken-fencing situation and subsequently our ranging birds enjoyed just as many tomatoes as we did. (So no, we didn’t do any preserving.)

Canned Tomatoes are Your Friend

But it’s okay, because honestly, canned tomatoes are awesome. We’ve used them before for a classic tomato soup recipe. They’re picked at peak ripeness and the good varieties have nothing added other than a little salt. They’re affordable, available year round and already peeled. What’s not to love? However we did want to amp up the tomato-ness so we tried adding tomato paste but the results were a little too sauce-like in flavor.

Then a light bulb went off and we dusted off a jar that had been sitting on the back of the pantry for far too long, sun-dried tomatoes. Now, this ingredient may have some of you wondering if the 90s are back. It’s true that the ubiquitous sun-dried tomato was criminally over-used (salads! sandwiches! cereal!) but when used well, they’re a great way to add concentrated, slow-cooked tomato flavor to a quick-cooked dish.

Other Ingredients

So with two our varieties of pantry-friendly tomatoes set, we can move on the rest of the ingredients: slow cooked onions (the backbone of every great soup), fresh herbs (we used thyme but basil would be a great choice in summer), good stick (either chicken or vegetable) and a swirl of rich, creamy mascarpone cheese (cream cheese or creme fraiche work well too, as would just a splash of heavy cream or even half and half).

Can you smell the garlic butter cheesy toast just begging to be dipped into this creamy tomato soup? We can because we’re eating some right now! Don’t hate.

But what about the second element of this recipe? A lot of you – and you know who you are – will have seen the title of the article and taken a look at the first image and said “It’s all very well going on about tomato soup, I’m sure it’s delicious, but you had me at roasted garlic cheesy toast, give it to me now”. We like to keep our readers happy, so let’s talk about the toast.

It’s frigging delicious. That is all.

It’s like a cross between the best garlic bread you’ve ever had (buttery, garlicky, decadent), crossed with the best grilled cheese (two kinds of cheeses, gooey, but with delicious little crackly bits). We’re not kidding when we say we’re a little bit addicted.

The Process

And making it couldn’t be simpler. Roast a couple heads of garlic until the cloves turn meltingly soft and golden. This tempers the harsher garlic notes leaving a sweet, mild garlic flavor. Mash that garlic with some softened butter, two kinds of shredded cheese (sharp cheddar for unbeatable flavor and gruyere both for its nutty flavor and because it melts beautifully). Season it lightly with salt and generously with pepper and spread the mix onto slices of good French baguette. Lay them on a foil-lined baking sheet and broil them until the cheese melts and the tops get a few little brown spots and gaaahhhh, drooling just writing about it.

Note: If you don’t have the time to roast the garlic (or just prefer the flavor of raw), you can substitute 2 to 3 minced or grated cloves (about 1 1/2 teaspoons) for the two roasted heads.


Classic grilled cheese + cream of tomato soup

I don’t know about you but when I arrived at work yesterday I had both the appearance and seething demeanor of a wet cat. I don’t know what exactly the point of carrying my green flowered umbrella was, if to get utterly soaked just the same, making my way through two phone calls irked by a lingering unpleasant zoo-like scent that turned out be emanating my sopping wool pants. Yech! After work drink thing? Cancelled. Pedicure? Cancelled. Tomato soup and grilled cheese sandwiches? Oh, it was so on.

It’s funny, you know, when I talk about these “classic homey foods,” these “best childhood memory meals,” as I must confess that they’re not mine. We ate grilled cheese, but never tomato soup we loved mac-and-cheese, but all I ever wanted was (of course) Kraft. I believe I had Campbell’s tomato soup a few times at friends’ houses, but never thought it was anything to write home about, as well as more than my share of tomato bisques at restaurants, but too often they reminded me of pasta sauces, excessive at even a cup at a time. But, with times as appropriate as this long, wet winter ahead and sources as good as, yet again, The America’s Test Kitchen Cookbook, this seems as good as a time as any to start making our own, because these recipes are keepers.

This time, Cook’s Illustrated crew was searching for “a perfectly smooth soup with rich color and great tomato flavor” and I enthusiastically applaud their efforts. This soup is fantastically rich in flavor, a whole lot more than you’d expect from your typical puddle of orange. More impressive is how they coaxed that flavor from something as everyday as canned tomatoes. The roasting step brings out their boldest intent, and the caramelizing of the shallots in the butter is reminiscent of the dreamy base of French onion soup. You use nearly every part of those canned tomatoes, which I love, because why dump that liquid carted over here from San Marzano? It’s the least you owe your food miles. I’m sure tomato soups can be made with far fewer steps – and admit to tossing the directions to the wind in step three – but I doubt they’re as layered in complexity as this deceivingly simple-looking one.

Now, the grilled cheese would have been better had I followed the recipe more closely. I cut my bread class rustic white loaf too thick and spread the cheese too thin, but neither of us complained. My classic Deb grilled cheese sandwich is emmanthel or gruyere, a couple leaves of arugula, a slice of tomato, salt and pepper on bread grilled on a panini, but something as humble and unassuming as smooth tomato soup seems no place for such fancy. We had the soup and sandwiches ready just in the nick of time, as the opening scene of Lost was already rolling and OMG, I don’t want to ruin the rest. Warmed, full, dry and rested at last, it was an excellent Wednesday night.

Cream of Tomato Soup

  • Servings: 6 to 8
  • Time: About 1 hour
  • Source:The America's Test Kitchen Cookbook

[Note: In 2019, this recipe got a little refresh and new photos. The recipe has been simplified a bit.]

  • 2 (28-ounce) cans whole tomatoes packed in juice
  • 1 1/2 tablespoons dark brown sugar
  • 4 tablespoons unsalted butter
  • 4 large shallots, minced (about 1/2 cup)
  • 1 tablespoon tomato paste
  • Pinch ground allspice
  • 2 tablespoon all-purpose flour
  • 1 3/4 cups vegetable or chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons brandy or dry sherry (optional)
  • Salt and cayenne pepper

Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add vegetable or chicken stock, whisking constantly to combine stir in reserved tomato juice. Gently peel roasted tomatoes from foil and add them to the pot. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

Off the heat, use an immersion blender to puree soup until smooth. Add cream — I often start with just 1/4 cup, adding the last 1/4 cup, if we wish, drizzled over serving bowls — warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately.

Do ahead: Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot do not boil.


How to make homemade tomato soup (with fresh tomatoes) – Best Tips & Tricks

1. Use a blender to make it faster.

I used a hand blender, but you can also make it with a normal high-power blender or food processor. This will cut down the time and make it super creamy.

If you don’t already have one, you can find some very good blenders on Amazon.

2. Make tomato soup with fresh tomatoes and smoked paprika.

I know canned ones are more accessible, but in terms of taste, nothing beats fresh tomatoes (especially the ones from grandma’s garden, right?). And that goes for any dish that has tomatoes in it, not just the soup.

Another trick you can do to enhance flavor is to add smoked paprika. This will make your homemade tomato soup slightly smoky (yuummmyyy)

3. Make a large batch.

You can make this easy homemade tomato soup in large batches and store it in air-tight containers, in the fridge, for up to 5 days.

Also, you can freeze it in serving portions and store it for up to 3 months.

This way you can use it for meal prep and you will always have a quick meal whenever you are in a rush.

4. What goes well with roasted tomato soup

I made it with Parmesan croutons and it was filling and nourishing but if that’s not enough for you, here are some of my recommendations.

5. And lastly, a few more little tricks that will make the whole difference.

  • You can replace the Parmesan croutons with thick grilled cheese sandwiches.
  • Use any herbs you have available and here are some of my favorites: fresh basil, thyme, oregano, parsley.
  • If you want to make it vegan use vegetable broth or almond milk and replace the Parmesan in the croutons with its vegan version.

I think I have covered everything about this creamy roasted tomato soup recipe, so you know what time it is, don’t you?

It’s time to take out the guns (hand blenders, of course) and freakin’ make it ’cause we are all craving by now.

And if you would like to see more yummy recipe videos, please Subscribe to my YouTube Channel .


Tomato Cheddar Soup

Soup, when done right, can really hit the spot. This tomato cheddar soup recipe will definitely be a popular one in your household, mainly because it’s creamy and absolutely brimming with flavor. This particular recipe makes six servings, and it’s perfect as a meal on its own, or served as an appetizer. It calls for Cabot Sharp Cheddar—which is always a popular pick—but Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar can be substituted if need be. Once you serve your family this delicious soup, you’ll never go back to canned tomato soup again. After trying this recipe out, please make sure to rate and review it—your feedback is appreciated.

Tomato cheddar soup is a popular dish for a reason: it features a tasty blend of tomatoes and cheese that’s truly irresistible. When preparing this dish, remember to include olive oil, a chopped yellow onion, minced garlic and one whole can of Italian plum tomatoes—the plum tomatoes are absolutely crucial. Also make sure to add chicken or vegetable broth along with half-and-half or milk to add some much-needed creaminess. Add salt or ground black pepper to taste, and garlic croutons and thyme can be added as a little extra garnish. When done properly, a tomato soup like this one can be remarkably hearty and satisfying.

Cabot is made up of 800 family-owned dairy farms, so we know just how important family can be. That’s part of the reason why we take a great deal of pride in our dairy products—we only want to serve the best and we’re committed to exceling at what we do. Remember, after trying this tomato cheddar soup recipe, please rate and review it. Your tips and suggestions are helpful. Finally, feel free to drop us a line on your favorite social media channels—we’re eager to hear what you think!

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (about 1 medium)
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
2 cups chicken or vegetable broth
½ cup half-and-half or milk
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)

Cooking for fewer people?

To reduce this recipe to 3 servings cut the ingredients in half (as below) and use a medium-sized pot. The other directions remain the same.

1 tablespoon olive oil
½ cup chopped yellow onion (about ½ medium)
1 teaspoon minced garlic
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 (14-ounce) can Italian plum tomatoes
1 cup chicken or vegetable broth
¼ cup half-and-half or milk
2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
4 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 1 cup), plus extra for garnish
Salt and ground black pepper to taste
Garlic croutons (optional)

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.

REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk and thyme stir together well.

RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.

REMOVE from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.

PUREE soup in blender in two batches until smooth. Return to pot. Season with salt and pepper.

PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.

NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.


Recipe Summary

  • 3 pounds fresh tomatoes, quartered
  • 2 medium shallots, peeled and quartered
  • 3 garlic cloves, peeled and crushed
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 leek, thinly sliced into half-moons
  • 2 cups unsalted chicken stock
  • 1 (1-ounce) Parmigiano-Reggiano cheese rind
  • 2 ounces fresh basil, leaves and stems separated

Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan swirl to coat. Add leek cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender blend until smooth. Divide soup evenly among 8 soup bowls drizzle evenly with remaining 1 tablespoon oil.


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I've found that the yellow peppers can be broiled as follows:

3) Brush with vegetable or olive oil

4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers

5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin

6) Peel off skin when cool slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.

Make the yellow pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste.

The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving. This recipe yields 6 servings.


Roasted Garlic and Tomatoes Soup

Sharing with you creamy and garlicky - roasted garlic and tomatoes soup, a bowl full of comfort, warmth, memories, and love.

Tomato Soups always bring back a lots of old memories for me. My grandpa used to make excellent tomato soup and I had exclusive privilege to sit on kitchen counter while he made the soup. starting from blanching the tomatoes to when whole kitchen was filled with that warm soup aroma. Everyone waited for tasting the soup and I tasted it at every step. hearing grandpa's lovely old stories of kings and queens. He told those stories to keep me busy while he peeled blanched tomatoes. and I enjoyed every moment. until a lush-red and creamy tomato soup was ready. ah. those were great days of my childhood. miss you so much grandpa.

Few years ago, I had a long break from tomato soup(s) due to an unfortunate soup-dislike phase, but Boudin Bakery's Roasted Garlic Tomato soup made me get back my love for tomato soup again. Their Saturday special in California, is a roasted-garlic-tomato soup, which is favorite of me and Vishal.

You know, I always try to create flavors, I love, at home. This recipe, I am sharing today is my attempt to pamper the child in me, with my loving Tomato Soup and to enjoy flavors of Boudin Bakery's Roasted Garlic Tomato Soup at home. I decided to include this soup as part of Thanksgiving Event to add taste of some home comfort.

I have been trying to write less this whole Thanksgiving and share more. but. blogging is such a platform. as I open the Post Dialog. words just start to pour-in. I am thankful to all of you for being such a wonderful reader. thank you for all your time and your lovely likes, pins, comments and emails. I am always happy to share new recipes and memories from my kitchen with you.

Happy thanksgiving in advance. Hope you having lots of fun prepping and waiting for the Turkey Day!


Watch the video: Creamy Roasted Tomato Soup with Grilled Cheese Croissant


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