Best 4 Lindas Baked Tomato Soup Recipes
Welcome to a culinary journey that celebrates the vibrant flavors of tomatoes in a heartwarming bowl of soup. Linda's Baked Tomato Soup is a classic comfort food elevated by the magic of roasted tomatoes, resulting in an explosion of umami and sweetness. This delightful soup is not just one recipe but a collection of variations that cater to different tastes and preferences. Whether you prefer a creamy indulgence, a tangy kick, or a smoky twist, this article has it all. Dive into the world of tomato soups and discover your perfect match!
The "Classic Baked Tomato Soup" serves as the foundation of this culinary adventure. Packed with roasted tomatoes, aromatic herbs, and a touch of cream, this recipe promises a velvety texture and a rich tomato flavor. If you're vegan, fret not! The "Vegan Baked Tomato Soup" has you covered. It captures the essence of the classic soup with plant-based alternatives like creamy coconut milk and vegetable broth, delivering a guilt-free indulgence.
For those who enjoy a bolder experience, the "Roasted Red Pepper and Tomato Soup" infuses roasted red peppers into the mix, adding a smoky depth and vibrant color. The "Tuscan Tomato Soup" takes inspiration from Italian cuisine, boasting a symphony of flavors with sun-dried tomatoes, Italian herbs, and a hint of Parmesan cheese.
If you seek a tangy delight, the "Spicy Tomato Soup" cranks up the heat with a touch of chili and cayenne pepper, creating a symphony of flavors that will tantalize your taste buds. Conversely, the "Sweet Potato and Tomato Soup" offers a comforting embrace with the addition of sweet potatoes, providing a creamy texture and a touch of natural sweetness.
Finally, the "Loaded Baked Potato Soup" takes comfort food to a whole new level. This recipe combines the richness of baked potatoes, the gooeyness of melted cheese, and the tanginess of sour cream, resulting in an irresistible indulgence that will satisfy even the most discerning palate.
No matter your preference, Linda's Baked Tomato Soup series has something for everyone. Embark on this culinary adventure, savor the vibrant flavors of tomatoes, and indulge in a symphony of textures and tastes. Happy cooking!
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
TOMATO MUSHROOM SOUP
Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it.
Provided by breezermom
Categories Onions
Time 1h
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
- Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
- Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
- Garnish each serving with a dollop of sour cream if desired.
Tips:
- Choose ripe, flavorful tomatoes. This will ensure that your soup has the best possible flavor. Look for tomatoes that are deep red and firm, with no blemishes.
- Roast the tomatoes before blending them. Roasting the tomatoes concentrates their flavor and makes them sweeter. You can roast the tomatoes in the oven or on the stovetop.
- Use a good quality vegetable broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
- Add some fresh herbs to the soup. Fresh herbs, such as basil, oregano, and thyme, can really brighten up the flavor of tomato soup. Add them to the soup at the end of cooking.
- Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup and help to balance out the acidity of the tomatoes.
Conclusion:
Linda's Baked Tomato Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tomatoes. With its robust flavor and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying soup, give Linda's Baked Tomato Soup a try. You won't be disappointed!
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