Roasted Garlic Tomato Bliss

$Here’s a list of what you need for roasted garlic tomato soup: - 2 cups ripe tomatoes, halved - 1 head of garlic, top sliced off - 1 medium onion, chopped - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil - Salt and pepper to taste - ½ cup heavy cream (optional for creaminess) - Fresh basil leaves for garnish Using ripe tomatoes gives the soup a fresh taste. The garlic, roasted until soft, adds a sweet flavor. The onion adds depth. Olive oil helps everything blend well. Vegetable broth creates a rich base. Sugar balances the acidity. Dried basil adds a lovely herb taste. Salt and pepper enhance all the flavors. Heavy cream makes it creamy, but you can skip it. Finally, fresh basil adds a bright finish. Gather these ingredients before you start cooking. This will make your cooking process smooth and enjoyable. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This high heat helps caramelize the tomatoes and garlic, bringing out their flavors. 2. Preparing tomatoes and garlic for roasting Halve the tomatoes and slice the top off the head of garlic. Place them cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil. Add salt and pepper to taste. 3. Roasting process Roast the tomatoes and garlic in the oven for about 25-30 minutes. Look for lightly caramelized tomatoes and soft garlic. This step is key for deep flavor. 1. Sautéing onions In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion. Sauté until the onion turns translucent, about 5 minutes. This builds a flavor base. 2. Adding roasted ingredients Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and add them to the pot with the onions. Stir for one minute to combine. Then add the roasted tomatoes and their juices. 3. Blending the soup Pour in the vegetable broth. Add sugar, dried basil, plus more salt and pepper to taste. Bring the soup to a simmer. Let it cook for about 15 minutes. This allows the flavors to meld. Use an immersion blender to puree until smooth. 1. Adding heavy cream (if desired) If you want a creamy soup, stir in ½ cup of heavy cream. Simmer for an additional 5 minutes to heat through. 2. Serving suggestions Serve the soup warm. Garnish with fresh basil leaves for a pop of color. Enjoy it with crusty bread or a side salad for a complete meal. Choose ripe tomatoes for the best flavor. I love using Roma or San Marzano tomatoes. They have a rich taste and cook down nicely. When picking tomatoes, look for ones that feel heavy and firm. Their skin should be smooth and free of blemishes. A deep red color often signals ripeness. Roasting brings out natural sweetness in tomatoes. Preheat your oven to 400°F (200°C). Roast for about 25 to 30 minutes. You want them to caramelize slightly. This process deepens the flavors. Keep an eye on the garlic too; it should be soft and golden. For blending, an immersion blender is super handy. It lets you blend right in the pot. If you use a regular blender, do it in batches. Make sure to let the steam escape to avoid spills. Blend until smooth, or leave it a bit chunky if you like texture. Aim for a silky consistency for your soup. Pro Tips Use Sweet Tomatoes: Opt for sweeter varieties like cherry or heirloom tomatoes for a richer flavor. Roast Garlic for Depth: Roasting garlic brings out its natural sweetness and mellows its sharpness, enhancing the soup's flavor. Adjust Consistency: For a thicker soup, add less broth; for a thinner consistency, add more as needed. Herb Variations: Experiment with different herbs such as thyme or oregano for a unique twist on the classic basil flavor. {{image_2}} You can make your roasted garlic tomato soup more filling by adding protein. Beans and lentils are great choices. They add nutrition and texture. Consider using chickpeas or black beans. Simply stir them in during the simmering stage. If you prefer meat, you can add diced chicken. Use cooked chicken to keep it simple. You can also use vegetable protein, like tofu, for a hearty touch. For a vegan version, skip the heavy cream. Instead, use coconut milk or cashew cream. These will still give you a creamy texture. You can also enhance flavor with nutritional yeast. It adds a cheesy note without any dairy. Blend it in just before serving for the best taste. Do you like heat? Spice it up! Add chili flakes or diced poblano peppers. Both options bring a nice kick. Start with a pinch of chili flakes. You can always add more if you want. For poblano peppers, roast them with the tomatoes. This will deepen their flavor. Adjust the heat to match your taste. Enjoy experimenting! You can store leftovers for up to five days. Make sure to keep the soup in an airtight container. This helps keep the flavors fresh. I recommend using glass containers. They are easy to clean and won't stain. You can freeze the soup for later use. Let the soup cool completely before you freeze it. Pour it into freezer-safe containers, leaving some space at the top. This allows for expansion. You can also use freezer bags for easy storage. To thaw, place the soup in the fridge overnight. When you reheat the soup, do it slowly on the stove. This helps keep it creamy. Stir it often to avoid burning. If the soup seems thick, add a splash of vegetable broth or water. This brings back its smooth texture. Yes, you can use canned tomatoes. Canned tomatoes are great when fresh ones aren't in season. Choose whole or diced canned tomatoes for the best flavor. Drain some juice if the soup is too watery. Using canned tomatoes saves time and adds flavor. They often come with seasonings that enhance the taste. Just remember, fresh tomatoes give that vibrant taste. If your soup is too thin, there are easy ways to thicken it. You can add more vegetables like chopped carrots or potatoes. Cook them with the soup until soft, then blend. Another option is to stir in a little cornstarch mixed with water. This will help achieve a thicker texture quickly. You can also add more heavy cream for creaminess. Roasted Garlic Tomato Soup pairs well with many sides. Grilled cheese sandwiches are a classic choice. Their crispy texture contrasts nicely with the soup. You can also serve it with a fresh salad. A simple green salad or a Caesar salad adds crunch. For something heartier, try garlic bread or crusty baguette slices. These options make your meal more filling and satisfying. This blog post detailed a simple recipe for Roasted Garlic Tomato Soup. We covered essential ingredients, preparation steps, and cooking instructions. You learned tips for choosing ripe tomatoes and perfecting the roast for rich flavor. We also discussed variations like adding protein or making it vegan. Finally, we shared storage information to keep your soup fresh. Enjoy making and sharing this soup with loved ones. Simple ingredients create a dish full of warmth and flavor. Happy cooking!$

A comforting and flavorful soup made with roasted tomatoes and garlic, perfect for any occasion.

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Prep Time 10

Cook Time 45

Total Time 55

Course Soup

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 cups ripe tomatoes, halved
1 head of garlic, top sliced off
1 medium onion, chopped
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
to taste salt and pepper
0.5 cup heavy cream (optional for creaminess)
for garnish fresh basil leaves

Instructions

Preheat the oven to 400°F (200°C).
Place the halved tomatoes and the head of garlic (cut side up) on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Roast in the oven for about 25-30 minutes, or until the tomatoes are slightly 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.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions. Stir for an additional minute.
Add the roasted tomatoes along with their juices to the pot, then pour in the vegetable broth. Add sugar, dried basil, and more salt and pepper to taste.
Bring the soup to a simmer and let it cook for about 15 minutes to blend the flavors.
Using an immersion blender (or transfer in batches to a blender), puree the soup until smooth.
If desired, stir in heavy cream for extra richness and simmer for an additional 5 minutes.
Serve warm, garnished with fresh basil leaves.

Notes

Optional heavy cream can be added for extra creaminess.

Keyword garlic, soup, tomato, vegetarian