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To make this tasty roasted garlic tomato soup, you will need: - 6 large ripe tomatoes, quartered - 1 whole bulb of garlic - 1 medium onion, diced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon dried basil - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - A dollop of crème fraîche or yogurt for serving (optional) Each ingredient plays a key role in making this soup delicious. The ripe tomatoes bring sweetness and a bright flavor. Garlic adds a rich, savory depth. Onions provide a nice base with their sweetness when cooked. Olive oil offers a smooth texture and a hint of fruitiness. The vegetable broth brings everything together, while dried basil gives an earthy note. Finally, balsamic vinegar adds a tangy twist. You can change some ingredients if needed. Here are a few ideas: - Tomatoes: You can use canned tomatoes instead of fresh. - Garlic: If you don’t have fresh garlic, garlic powder works in a pinch. - Onion: Shallots make a great swap for onion. - Olive oil: Any neutral oil can work, like canola or avocado oil. - Vegetable broth: Chicken broth is a good choice if you want a different flavor. Feel free to get creative with what’s in your kitchen! This soup is not just tasty; it has health perks too: - Tomatoes are full of vitamins C and K. They help your skin and support heart health. - Garlic is known for its immune-boosting properties. It may lower blood pressure. - Onions have antioxidants and can help reduce inflammation. - Olive oil is a good source of healthy fats and can support heart health. - Basil contains antioxidants and can help with digestion. Enjoying this soup means you are eating well while savoring rich flavors! First, gather your ingredients for the roasted garlic tomato soup. You will need: - 6 large ripe tomatoes, quartered - 1 whole bulb of garlic - 1 medium onion, diced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 teaspoon dried basil - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - A dollop of crème fraîche or yogurt for serving (optional) Next, preheat your oven to 400°F (200°C). This step gets your oven ready for the tomatoes and garlic. Then, on a baking sheet, arrange the quartered tomatoes and the garlic cloves from the bulb. Leave the skins on the garlic. Drizzle with 1 tablespoon of olive oil. Sprinkle salt and pepper over everything. Toss gently to coat the tomatoes and garlic. Now, roast the tomatoes and garlic in the oven for about 30-35 minutes. You want the tomatoes to caramelize and the garlic to become soft. The smell will fill your kitchen with a warm aroma. While they roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5-7 minutes until they turn translucent. This adds a nice flavor base for your soup. Once the tomatoes and garlic are done roasting, carefully add them to the pot. Squeeze the roasted garlic out of its skins and into the pot. It will blend nicely with the tomatoes and onions. Pour in the vegetable broth and add the dried basil. Bring the mixture to a simmer. Cook for about 10 minutes to let the flavors mix well. Now it's time to blend. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, you can carefully transfer it to a regular blender in batches. Finally, stir in the balsamic vinegar. Taste and adjust the seasoning with salt and pepper if needed. Serve the soup hot. Garnish with fresh basil leaves and a dollop of crème fraîche or yogurt, if you like. Enjoy your warm, comforting bowl of roasted garlic tomato soup! To get the best flavor, start by using ripe tomatoes. Their sweetness shines when roasted. Cut them into quarters and place them on a baking sheet. Remove the garlic cloves from the bulb, keeping the skins on. This will keep the garlic sweet and mild. Drizzle with olive oil, and add salt and pepper. Roast at 400°F for 30-35 minutes. This caramelizes the tomatoes and softens the garlic. You can boost the soup's taste with fresh herbs. Try adding some thyme or oregano along with dried basil. A splash of balsamic vinegar at the end adds depth. If you like a little heat, sprinkle in some red pepper flakes. This contrast makes the soup more exciting. Serve your soup hot, garnished with fresh basil leaves. A dollop of crème fraîche or yogurt offers a creamy touch. For a complete meal, pair it with crusty bread. You could also serve it with a simple salad. This adds color and freshness to your meal. Enjoy! {{image_2}} To make this soup creamy, add dairy or a dairy-free option. After blending, stir in: - 1 cup of heavy cream - OR 1 cup of coconut milk for a vegan choice This makes the soup rich and smooth. The cream softens the strong garlic and tomato taste. You can also top it with a swirl of cream for a nice look. If you love heat, spice it up! Here are a few ways to add some kick: - Add 1 teaspoon of red pepper flakes when cooking the onions. - Stir in 1 diced jalapeño with the tomatoes and garlic before roasting. This gives the soup a warm flavor that tingles your taste buds. Adjust the spice level to fit your taste. This soup is already vegan and gluten-free! To keep it that way, just follow the recipe as is. Use vegetable broth, and skip any dairy toppings. Instead, try these ideas: - Use a spoonful of avocado for creaminess. - Top with toasted pumpkin seeds for crunch. These twists keep the soup light and healthy while still tasting great! Enjoy exploring these variations to find your favorite. To store leftover roasted garlic tomato soup, let it cool first. Then, transfer it to an airtight container. This soup keeps well in the fridge for about 3 to 5 days. Make sure to seal it tightly to lock in the flavor. You can freeze the soup for longer storage. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. Reheat the soup on the stove over low heat. Stir it often to prevent burning. If it thickens too much, add a splash of vegetable broth or water. For a quick option, use the microwave. Heat in short bursts, stirring in between, until warmed through. Yes, you can use canned tomatoes in this recipe. Canned tomatoes save time and still taste great. Choose whole or diced tomatoes for the best flavor. Drain and rinse them before adding to the pot. The soup will still be delicious! To thicken the soup, you have a few options. You can add a bit of cornstarch mixed with water. Another method is to stir in some cooked rice or quinoa. You can also blend in some extra roasted tomatoes. Each option gives you a rich and thick soup. This soup pairs well with many sides. Grilled cheese sandwiches are a classic choice. You can also serve it with crusty bread for dipping. A fresh salad adds nice crunch and freshness. You might even enjoy some crispy croutons on top! This blog post covered delicious ways to make roasted garlic tomato soup. We explored key ingredients and their health perks. You learned step-by-step instructions for great results. I shared tips for perfect roasting and tasty variations to try. Finally, you can store leftovers easily and reheat them well. Enjoying this soup can be simple and fun. I hope you feel inspired to make it your own!

Roasted Garlic Tomato Soup

Indulge in the rich flavors of homemade roasted garlic tomato soup! This easy recipe features luscious ripe tomatoes, savory roasted garlic, and fresh basil for the perfect cozy meal. With simple ingredients and straightforward steps, you’ll have a delicious bowl of soup in under an hour. Ready to warm your soul? Click to discover how to whip up this comforting dish that’s perfect for any day!
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Ingredients
  

6 large ripe tomatoes, quartered

1 whole bulb of garlic

1 medium onion, diced

2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish

A dollop of crème fraîche or yogurt for serving (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, spread the quartered tomatoes and the individual garlic cloves (without their skins) from the bulb. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat.

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

        While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.

          Once the tomatoes and garlic are done roasting, add them to the pot with the onions. Squeeze the roasted garlic out of its skins and into the pot.

            Pour in the vegetable broth and add the dried basil. Bring the mixture to a simmer and cook for an additional 10 minutes to blend the flavors.

              Use an immersion blender to puree the soup until smooth (or transfer to a regular blender in batches).

                Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste.

                  Serve hot and garnish with fresh basil leaves and a dollop of crème fraîche or yogurt if desired.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4