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Simmer the broth for 15-20 minutes, or until infused with flavor. Remove the thyme after simmering. Add the roasted tomatoes, roasted garlic, and fresh basil to the broth. Give everything a good stir. Pour in the heavy cream (if using), then puree using an immersion blender, or in batches in a stand blender.
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Add broth and aromatics, cook and then puree the soup with an immersion blender. The recipe from Tyler Florence calls for adding an optional jolt of heavy cream towards the end, for richness and to cut the acidity of the tomatoes. Optional, but highly recommended although I used whole milk instead.
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Tyler Florence has a wonderful recipe for a roasted tomato soup that I recently tried. This easy to make recipe tastes wonderful and does not require too many ingredients. I first saw Tyler Florence on the Food Channel and I always love it when he comes to someone's home and teaches the home owners how to prepare a gou.
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To prepare the tomato soup, in a large saucepan over medium heat, warm the olive oil. Add the rosemary and red pepper flakes and begin to toast. Once the rosemary starts to pop and fry, add the onion and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the tomatoes and cream and stir well.
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This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!Top quality Dutch oven for bread, whole chicken and stews: h.
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Recipe courtesy of Tyler Florence. 162 Reviews. Pan Roasted Cowboy Ribeye with Creamed Swiss Chard.. Trader Joe's Recalls Its Steamed Chicken Soup Dumplings Mar 6, 2024. By:.
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Cook time about 50-60 minutes. 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. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
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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.
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Directions: Preheat oven to 450F. Wash, core and cut heirloom and plum tomatoes into halves, then spread them onto a baking sheet with the onions, garlic and cherry tomatoes. Drizzle with the olive oil and season with salt and pepper, to taste. Roast for 20-30 minutes. Set aside the cherry tomatoes.
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Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add ¾ of the veggie broth, 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. Add red chili flakes, sugar, basil and thyme to the pot. Remove the bay leaves.
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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.
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Directions. Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive.
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2 small yellow onions, sliced. Vine cherry tomatoes for garnish, optional. 1/2 cup extra-virgin olive oil. Salt and freshly ground black pepper. 1 quart chicken stock. 2 bay leaves. 4 tablespoons butter. 1/2 cup chopped fresh basil leaves, optional. 3/4 cup heavy cream, optional.
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Cooking Channel serves up this Roasted Tomato Soup recipe from Tyler Florence plus many other recipes at CookingChannelTV.com
