ROASTED CHICKEN SOUP RECIPE RECIPES

Name: Roasted Tomato Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes); 6 cloves garlic, peeled; 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

ROASTED TOMATO SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK

Roasted Tomato Soup Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
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

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 SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK

Roasted Tomato Soup Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
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

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.

More about "roasted chicken soup recipe recipes"

ROASTED POTATO LEEK SOUP RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.5
Total Time 2 hours 10 minutes
Category main-dish

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

See details

ROASTED CHICKEN STOCK RECIPE - NYT COOKING

One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life’s ailments, starts with a leftover carcass from a roasted chicken, one you’ve already eaten and picked the meat off of. What you’re going for here isn’t clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes

This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.

See details

ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN

Roasted red peppers have a mild and slightly sweet flavor that get released when you puree them for this creamy soup recipe.
From thepioneerwoman.com
Total Time 35 minutes
Category main dish, soup

In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.

See details

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS RECIPE ...

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category appetizer

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

See details

ROASTED TOMATO SOUP WITH FRESH BASIL RECIPE: HOW TO MA…

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey
From tasteofhome.com
Reviews 4.0
Total Time 45 minutes
Category Lunch
Calories 107 calories per serving

Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

See details

CHICKEN NOODLE SOUP RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4
Total Time 37 minutes
Calories 167 calorie per serving

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

See details

ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES

Recipes; Roasted-Chicken Noodle Soup; Roasted-Chicken Noodle Soup. Rating: 4.5 stars. 38 Ratings. 5 star values: 28 4 star values: 5 3 star values: 2 2 star values: 1 1 star values: 2 Read Reviews Add Review 38 Ratings 34 Reviews For the sake of convenience, we call for canned low-salt chicken broth. Recipe …
From myrecipes.com

See details

ROASTED GARLIC POTATO SOUP RECIPE | ALLRECIPES

I always end up using at least 4 cups of chicken broth but it's really up to your preference for how thick you want your soup. Definitely roast your garlic in the pan with the potatoes (I always throw in a couple more cloves than called for). Also I like to sprinkle some oregano or thyme on the potatoes & garlic mix before roasting for additional flavor. I've done this recipe …
From allrecipes.com

See details

CREAMY ROASTED PARSNIP SOUP RECIPE | ALLRECIPES

With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and more. Whichever way you go, you might never want to cook a whole chicken …
From allrecipes.com

See details

ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES

See details

ROASTED GARLIC POTATO SOUP RECIPE | ALLRECIPES

See details

ROASTED VEGETABLE CHICKEN RECIPE | ALLRECIPES

This was a great basic roasted chicken recipe. I changed it a bit to add more flavor. I used chicken broth instead of water and I put onions inside the chicken cavity. I also added a couple tablespoons of butter to the broth and another 1/2 tablespoon inside the chicken. Try rubbing chicken …
From allrecipes.com

See details

ROASTED CHICKEN AND BUTTERNUT SOUP RECIPE | MARTHA STEWART

Excellent soup, very hearty. I took it to a party & everyone loved it, even the picky eaters. I had roasted a chicken the day before, so I just roasted the squash and onions with some of the leftover chicken drippings, then added diced meat from the leftover chicken, both white and dark meat. I will make this again. You could make the recipe …
From marthastewart.com

See details

ROASTED LEMON HERB CHICKEN RECIPE | ALLRECIPES

10 Easy, 5-Ingredient Soup Recipes Chilly weather means getting to experience the simple joy of making a big pot of steaming hot soup. While there are few meals in life as comforting as a warm bowl of hearty soup…
From allrecipes.com

See details