Best Late Summer Tomato Soup With Shell Beans Squid Rings And Parsley Recipes

Summer Tomato Soup image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

5 cups cherry tomatoes, cut in half
2 yellow peppers, seeded and roughly chopped
2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
1 tablespoon cumin seeds
A pinch of salt
Freshly ground pepper
A drizzle of olive oil
1 cup vegetable broth
Chopped fresh cilantro, for garnish

Steps:

Preheat the oven to 325 degrees F.
Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Tomato and Parsley Soup Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 6

Steps:

Chop the garlic and onion into small chunks, then lightly fry in the olive oil for 3-4 minutes on a medium heat, or until they begin to soften, don't let them brown. Whilst they are softening quarter all of the tomatoes. When the onion is soft add in the tomato quarters and put the lid on the pan. Leave over the medium heat for 2-3 minutes before adding in the stock (recently boiled water and a stock cube will be fine). Let the pan simmer, with the lid on for about a minute and use this time to roughly chop the parsley (but not the stalks). Add the parsley in and add a bit of seasoning. After the pot has simmered for another 5 minutes take it off the heat and pureé with a hand blender. Check the seasoning and adjust for your taste. Serve with a couple of parsley leaves on top and a big bit of crusty bread.