Best Sunnys Creamy Ranch Tomato Soup Recipes

ROASTED TOMATO SOUP WITH HERBED FLATBREAD

Roasted Tomato Soup with Herbed Flatbread image

Provided by Sunny Anderson

Time 1h55m

Yield 6 servings

Number Of Ingredients 20

Ingredients

4 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
8 cloves garlic, peeled
8 Roma tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
6 cups vegetable stock
1/4 cup loosely packed chiffonade fresh basil, for serving
Herbed Flatbread, for serving, recipe follows
One 16-ounce ball pizza dough (purchased from local pizza parlor or supermarket)
2 tablespoons roughly chopped fresh lemon thyme
2 tablespoons roughly chopped fresh rosemary
2 tablespoons olive oil, plus more for coating bowl
4 tablespoons unsalted butter
2 cloves garlic, smashed
1/2 red onion, thinly sliced
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
Preheat the oven to 400 degrees F.
In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST

Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
For the toast: Preheat the broiler on high.
Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.