Can anyone help with a recipe for me please?Best Roast tomato soup recipe?
2lbs on Vine Tomatoes
1 Red Pepper
1tle Olive Oil
1tbl Balsamic Vinegar
1teas Sugar
2 cloves Garlic
1 Red Onion quartered
Black Pepper and Sea Salt
1/2pt Chicken Stock OR Veg. Stock
1/2pt Single Cream
2tbl Mascarpone Cheese
Place first 8 ingredients on a shallow baking tray and oven cook - gas 6 for approx 15 mins. Remove stalks from tomatoes and put roasted veg into a blender. In a saucepan add pureed veg,stock and cream and heat to boiling, simmer for 10 mins, stir in cheese until melted. Adjust seasoningBest Roast tomato soup recipe?
INGREDIENTS:
tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.
Ingredients:
3 lb. plum tomatoes, cored and halved
8 fresh thyme sprigs
4 garlic cloves
Salt and freshly ground pepper, to taste
5 Tbs. olive oil
1/2 cup mascarpone cheese (optional)
1/2 cup grated Parmigiano-Reggiano
cheese (optional)
1 yellow onion, chopped
3 cups chicken stock
4 slices country-style bread, toasted
Directions:
Preheat an oven to 275掳F.
Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
Pass the roasted tomatoes through a tomato press according to the manufacturers instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and saut茅, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture. Serves 6.
Ingredients
* 1kg vine-ripened tomatoes
* salt and freshly ground black pepper
* 2 tbsp olive oil
* 1 red onion, peeled and chopped
* 2 cloves of garlic, peeled and crushed
* 陆 tsp paprika
* 1 litre vegetable stock
* 250g mascarpone cheese
*
* For the croutons
* 4 slices of 3-day-old, thick-sliced white bread
* 4 tbsp olive oil
* 25g fresh Parmesan cheese, grated
Method
1. Preheat the oven to 200掳C/400掳F/ Gas 6. Slice the tomatoes in half horizontally and season. Arrange on to a baking sheet and roast for 20 minutes until softened.
2. Meanwhile, heat the oil in a pan and fry the onion, garlic and paprika for 5 minutes until softened but not browned. Add the tomatoes to the pan with the stock and bring to the boil. Simmer for 10 minutes.
3. Transfer to a food processor and blend until smooth, or use a hand blender in the original pan. If you want your soup perfectly smooth and pip-free, pass it through a sieve into a clean pan.
4. Stir in the mascarpone and heat gently until the cheese melts and you have a creamy, smooth soup. Make sure the soup doesn鈥檛 bubble too vigorously or it may separate.
5. To make the croutons, remove the crusts from the bread and cut into cubes. Heat the oil in a frying pan and add the bread. Cook over a medium heat turning constantly until the cubes are golden all over (about 2 to 3 minutes). Drain on to absorbent kitchen paper and, while the croutons are still warm, toss with the Parmesan.
6. Serve soup topped with the croutons.
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