Roasted Garlic Tomato Soup

$- 6 large ripe tomatoes, quartered - 1 whole bulb of garlic - 1 medium onion, chopped - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 4 cups vegetable broth - Salt and pepper to taste - Fresh basil leaves for garnish - 1/2 cup heavy cream (optional for creaminess) To make a perfect roasted garlic tomato soup, you need the right ingredients. Start with ripe tomatoes. They give the soup a sweet and rich flavor. Use a whole bulb of garlic for that amazing roasted taste. The onion adds depth to the soup, making it feel warm and cozy. Olive oil helps with roasting and adds a nice touch. Dried basil and oregano bring out the herbs’ flavors. Vegetable broth completes the dish. You can adjust salt and pepper based on your taste. For a creamy texture, consider adding heavy cream. It makes the soup rich and smooth. Finally, fresh basil leaves add a pop of color and flavor when you serve. You can find the full recipe linked above to guide you through the cooking process. Each ingredient plays a role in making this soup a true comfort dish. 1. Preheat your oven to 400°F (200°C). This helps the tomatoes and garlic roast well. 2. Prepare the tomatoes by quartering six large, ripe ones. This allows for even cooking. 3. Season the tomatoes with salt, pepper, and dried basil. This adds great flavor. 4. Arrange the tomatoes on a baking sheet, making sure they are spread out evenly. 5. Prepare the garlic by cutting the top off one whole bulb. This helps it roast nicely. 6. Wrap the garlic in aluminum foil and place it on the baking sheet with the tomatoes. 1. Roast the tomatoes and garlic in the oven for about 30-35 minutes. Look for caramelization. 2. Check for doneness; the tomatoes should be soft and the garlic should be tender. 3. Best practices: Keep an eye on the tomatoes. If they brown too fast, lower the oven heat. 1. Sauté the onion in a large pot with one tablespoon of olive oil over medium heat. Cook until it turns translucent, about 5 minutes. 2. Combine the roasted ingredients: Once the tomatoes and garlic cool, squeeze the garlic cloves into the pot. 3. Add the roasted tomatoes into the pot, along with their juices. This helps build flavor. 4. Pour in the vegetable broth and add dried oregano. Bring the mixture to a simmer. 5. Cook for 10 minutes to allow the flavors to blend well. 6. Puree the soup with an immersion blender until smooth. For a chunkier texture, blend only half. 7. Incorporate heavy cream if you want a richer taste, and adjust seasoning with salt and pepper. 8. Serve hot, garnished with fresh basil leaves. This adds a nice touch to your soup. For the full recipe, you can refer to the earlier section. Enjoy the delicious warmth of this comforting soup! To make your roasted garlic tomato soup even better, try these tips. Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or chives can brighten the flavors. You can also stir in a teaspoon of balsamic vinegar for depth. If you want a thicker soup, blend in some cooked potatoes. For creaminess, add more heavy cream or a dollop of yogurt before serving. This soup pairs well with crusty bread or a grilled cheese sandwich. You can also serve it with a fresh salad for a light meal. For a touch of elegance, sprinkle fresh basil on top. Drizzle a bit of olive oil for shine. Use a colorful bowl to make the dish pop. Small touches like these make your meal look and taste better. For the full recipe, check out the detailed instructions above. {{image_2}} You can switch fresh tomatoes for canned ones. Canned tomatoes bring flavor and save time. Look for whole or crushed canned tomatoes to use in your soup. They work well, especially in winter when fresh tomatoes are hard to find. You can also mix in seasonal vegetables. Try adding carrots, bell peppers, or zucchini. These veggies add flavor and texture. Just roast them with the tomatoes and garlic, and blend them into your soup. Want a vegan version? Skip the heavy cream. Instead, use coconut milk for creaminess. It adds a nice flavor and keeps your soup rich and smooth. If you need gluten-free options, this soup is already safe! Use gluten-free vegetable broth. You won’t miss the gluten, and everyone can enjoy it. For more details, check out the Full Recipe for Roasted Garlic Tomato Soup. To keep your roasted garlic tomato soup fresh, store it well. Here’s how: - In the fridge: Let the soup cool to room temperature. Pour it into an airtight container. It will stay good for 3 to 5 days. - Freezing: If you want to save it longer, freeze the soup. Use freezer-safe bags or containers. Leave some space at the top for expansion. It can last for 3 to 4 months in the freezer. Reheating your soup is simple. Here are my preferred methods: - Stovetop: Pour the soup into a pot. Warm it on medium heat. Stir often until it’s hot. This keeps the flavor and texture nice. - Microwave: If you’re in a hurry, use the microwave. Place the soup in a microwave-safe bowl. Cover it loosely to avoid splatter. Heat in short bursts, stirring in between. Enjoy your comforting bowl of roasted garlic tomato soup! If you want to try the full recipe, check out the details above. To make roasted garlic tomato soup vegan, simply skip the heavy cream. You can use coconut milk or almond milk for a creamy texture instead. This keeps the soup rich without dairy. Yes, you can use dried tomatoes. Soak them in warm water for about 30 minutes to rehydrate. Dried tomatoes have a strong flavor, so you may want to use less. If you don't have vegetable broth, you can use water with added herbs. Another option is to use mushroom broth for extra depth. Roasted garlic tomato soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container to keep it fresh. This blog post showed you how to make roasted garlic tomato soup. We discussed the key ingredients, from ripe tomatoes to creamy additions. I walked you through each step, from prepping your veggies to roasting and blending. You learned tips for enhancing flavor and serving ideas. I also covered variations for different diets and storage methods. By following these steps, you can create a cozy dish full of taste and warmth. Enjoy making it your own!$

Savor the flavors of homemade roasted garlic tomato soup with this easy recipe! Enjoy the rich taste of ripe tomatoes, sweet roasted garlic, and fragrant herbs that come together in just 50 minutes. Perfect for cozy nights or impressing guests, this comforting dish is a crowd-pleaser. Ready to learn how to make it?

Print Recipe Pin Recipe

Ingredients

6 large ripe tomatoes, quartered

1 whole bulb of garlic

1 medium onion, chopped

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups vegetable broth

Salt and pepper to taste

Fresh basil leaves for garnish

1/2 cup heavy cream (optional for creaminess)

Instructions

Preheat your oven to 400°F (200°C).

Place the quartered tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt, pepper, and dried basil. Toss to coat and spread them out evenly.

Cut the top off the bulb of garlic to expose the cloves. Wrap the bulb in aluminum foil and place it on the baking sheet with the tomatoes.

Roast the tomatoes and garlic in the oven for about 30-35 minutes, until the tomatoes are caramelized and the garlic is soft.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Once the tomatoes are roasted, remove them from the oven and let them cool slightly. Squeeze the roasted garlic cloves out of their skins into the pot with the onions.

Add the roasted tomatoes (along with their juices) to the pot. Pour in the vegetable broth and add the dried oregano. Bring to a simmer and cook for 10 minutes.

Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.

Stir in the heavy cream if using, and adjust seasoning with salt and pepper to taste.

Serve hot, garnished with fresh basil leaves.

Prep Time: 10 mins | Total Time: 50 mins | Servings: 4-6