Best 8 Roasted Tomato And Jalapeno Soup Recipes

ROASTED TOMATO SOUP RECIPE

Steps:

• Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
• Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
• While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
• Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
• Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
• Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
• Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
• Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
• Return the soup to the pot. Stir in the heavy cream and heat slightly through.
• Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

CONTEST-WINNING ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

ROASTED JALAPENO SOUP (ROCKFISH RESTAURANT COPYCAT)

Steps:

• TO ROAST JALAPENOS:Place on cookie sheet that has been sprayed with nonstick cooking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane. Removing the seeds and membrane from the peppers cuts the "heat" in the soup *Important Note: Wear rubber gloves when handling the peppers and do not touch eyes or face. When you are finished with peppers, wash hands thoroughly with soap and water.
• In a med/hot stock pot saute garlic and onions until translucent.
• Combine all ingredients except salt/pepper and cornstarch mixture.
• Simmer 20 minutes.
• Slowly whisk in cornstarch mixture until desired thickness. You may not need all of it.
• Add salt/pepper to taste.
• Simmer 3 more minutes remove from heat.

BONNELL'S ROASTED TOMATO AND JALAPENO SOUP

Steps:

• Slice the jalapenos in half and remove the white veins and seeds.
• Grill the tomatoes, jalapenos and onion until well charred on the outsides.
• In a large soup pot, simmer the onions, tomatoes, jalapenos and garlic with a touch of olive oil for 1-2 hours.
• Puree with a stick blender, strain, add lime juice and season to taste.
• Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro.

QUICK ROASTED TOMATO SOUP

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

FIDEOS IN A ROASTED JALAPENO AND TOMATO BROTH

Steps:

• Heat a dry cast iron skillet (or ungreased skillet) over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno in the pan and cook turning frequently, until the skins are blistered all over, about 15 minutes. Remove the tomato into a mixing bowl to catch the juices. Place the chile in a paper bag and let rest for 10 minutes.
• When the chile is cool enough to handle, peel of the charred skin. Place the tomato, onion, garlic, cilantro, and chile in a blender, or food processor, and process until smooth, about 1 minute, set aside.
• Pour the oil into a dutch oven or medium saucepan over medium-high heat until it ripples, add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of oil, add the pureed tomato and chile mixture, and cook for 2 minutes, stirring continually. Add the chicken stock and bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed. Serve with shredded cheese.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO

Steps:

• 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
• 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
• 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
• 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

ROASTED TOMATO AND JALAPENO SOUP

Steps:

• prepare a grill to high heat. Grill the tomatoes, jalapenos and onion until well charred on the outside. In a large soup pot, warm the olive oil. Add the grilled veggies and garlic, cover, and simmer for about 1 hour. Let cool a pit and then pour into a blender. Pureee, then strain. Add lime juice, and season to taste with creole seasoning, salt and pepper. Garlish with lime sour cream and jalapeno slices