Best Sunnys Simple Roasted Tomato Soup With Broiled Cheese Toast Recipes

ROASTED TOMATO SOUP WITH HERBED FLATBREAD

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.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

ROASTED TOMATO SOUP AND GRILLED CHEESE RECIPE BY TASTY

Steps:

• Roasted Tomato Soup
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
• Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
• Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
• In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
• Blend the soup with an immersion blender until completely smooth and creamy.
• Ladle into bowls and top with basil.
• Enjoy!
• Grilled Cheese
• If not already on, preheat the oven to 300˚F (150˚C).
• Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
• In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
• Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
• Cut in half on the diagonal and serve warm with roasted tomato soup.
• Enjoy!