Best Oven Roasted Tomato Soup Recipes

Oven-Roasted Tomato and Garlic Soup image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 16

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
2 tablespoons pure olive oil
1 medium Spanish onion, chopped
1/2 cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper

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.

OVEN ROASTED TOMATO SOUP image

Number Of Ingredients 8

3 lbs fresh tomatoes
2 cloves fresh garlic
1 tablespoon fresh ground black pepper
24 ounce can Italian plum tomatoes
1 bunch fresh basil
Sea salt
Excellent quality extra virgin olive oil
1 large vidalia onion

Steps:

* Quarter the tomatoes and place on a sheet pan. * Add 1 garlic clove, sliced. * Add a pinch of the ground black pepper. * Remove skin of onion and cut into 1" pieces, add to sheet pan as well. * Roast in preheated 350-degree oven for 25 minutes-this will caramelize the tomato and onion while intensifying flavor. * In a stockpot add the remaining garlic and roasted vegetable mixture. * Add chopped bunch of basil and can of tomatoes-all hand crushed. * Bring to a boil, let simmer for 20 minutes. * By now the tomatoes should have broken down a bit. Feel free to puree with a hand blender or leave hearty. * Add salt and pepper if needed. * Serve with good Italian ciabatta bread.