Best Roasted Heirloom Tomato Soup Recipes

ROASTED HEIRLOOM TOMATO, BELL PEPPER, AND GOAT CHEESE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Core and quarter tomatoes and scoop out the seeds. Reserve cores and seeds for the stock. Toss tomatoes, onion, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, garlic, rosemary, and 1 pinch salt in a large bowl. Spread the mixture on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until softened and starting to brown, about 40 minutes. Discard rosemary and set tomatoes aside.
• Preheat the oven's broiler. Place red bell pepper on a baking sheet lined with aluminum foil.
• Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes.
• Meanwhile, combine water, reserved tomato cores and seeds, remaining honey, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain stock into a bowl, discarding solids.
• Rinse pot and pour in strained stock. Add roasted tomatoes. Peel red bell pepper and slice flesh into strips; add to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
• Let soup cool for 10 minutes. Pour into a blender. Add milk and goat cheese; cover and blend until smooth. Pour in remaining olive oil while the blender is running. Season with salt.
• Ladle soup into bowls. Garnish with remaining balsamic vinegar and a few grinds of pepper.

ROASTED HEIRLOOM TOMATO SOUP GARNISHED WITH PARMESAN CHEESE

Steps:

• Place heirloom tomatoes, onions and garlic on a large baking tray; drizzle with extra virgin olive oil and season with salt and pepper. In a large heavy- bottomed sauté pan, heat olive oil over medium heat; add onion cut side down. Caramelize onions for four minutes on each side; return onions to the baking tray with tomatoes and garlic. Roast the tomatoes, garlic and onions in a 375º preheated oven for thirty minutes. In a large heavy-bottomed saucepan, place the tomatoes, garlic, onions, basil and chicken or vegetable stock; simmer slowly for thirty minutes stirring occasionally. Using a blender puree the soup in small batches (only fill the blender up half way and place a towel over the top so it covers the blender) and pass through a fine strainer. Season with salt and fresh ground black pepper. Serve soup in warm soup bowls and garnish with parmesan cheese. This soup can also be garnished with lobster, scallop, shrimp, English peas, scallions and croutons.

ROASTED HEIRLOOM TOMATO SOUP

Steps:

• 1. Preheat oven to 450F degrees. In a large bowl toss tomatoes, garlic, leeks, peppers, 3 tablespoon olive oil and salt to taste. Spread on a large baking sheet and roast for 45 minutes, or less, until vegetables are soft and charred. 2. Let cool. Squeeze garlic out of skin and add with all the rest of the ingredients (except milk) in a large soup pot. Bring to a boil and then lower heat, and simmer for 30 minutes. 3. Add milk, then puree in a blender (hold cover on tightly), food processor, or immersion blender until completely smooth. Salt and pepper to taste, garnish with basil.