Best Charred Tomato Soup With Melted Mozzarella Recipes

Charred Tomato Soup image

Provided by lovesfoodnetwork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
12 red roma tomatoes, washed, core removed, and a small x drawn on the bottom of each with a knife
kosher salt
1 tablespoon granulated sugar
1/4 cup extra-virgin olive oil, divided
10 garlic cloves, peeled and sliced thin
3 medium shallots, peeled and sliced
1/4 teaspoon crushed red pepper flakes
fresh ground black pepper
1 tablespoon dried oregano
1 (28 ounce) can whole canned tomatoes
1 cup water

Steps:

Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Continue cooking on low heat.
In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

Nutrition Facts : Calories 279.6, Fat 21.2, SaturatedFat 2.5, Sodium 298.2, Carbohydrate 22.7, Fiber 4.7, Sugar 12.9, Protein 3.9

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus more for the bread
3 onions, halved and cut into thin slices
8 stalks celery, cut into thin slices
12 slices white sandwich bread
Kosher salt and freshly ground white pepper
2 tablespoons fresh thyme
10 fresh sage leaves, cut into thin strips
1 teaspoon dried rosemary
10 ounces pepperoni, skin removed, cut into small cubes
1 pound bulk pork breakfast sausage
1 pound mozzarella cheese, cut into 3/4-inch cubes
1 cup low-sodium chicken stock, heated

Steps:

Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and celery and cook until translucent, about 5 minutes. Transfer the contents to a bowl and set aside.
Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown. While the toast is hot, lightly spread both sides with butter. Cut the toast into 1-inch squares and transfer to a large bowl. Add salt and pepper to taste, then add the thyme, sage and rosemary. Toss and set aside.
Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes.
Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread. Mix to combine, then add the chicken stock to moisten all of the ingredients; toss.
Pour the mixture into a 3-quart baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.

Charred Tomato Soup With Coriander and Cilantro image

Provided by David Tanis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

Steps:

Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.