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To make the best roasted garlic tomato soup, you need fresh, simple ingredients. This recipe focuses on ripe Roma tomatoes and a whole head of garlic. The flavors blend well to create a rich, comforting soup. You can find the full recipe details above. Here’s a list of the key ingredients for this soup: - 6 ripe Roma tomatoes, halved - 1 whole head of garlic, top sliced off - 1 medium onion, diced - 3 cups vegetable broth - 2 tablespoons olive oil, divided - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly cracked black pepper, to taste - Fresh basil leaves for garnish - A pinch of red pepper flakes (optional) If you can’t find some ingredients, here are good substitutes: - Use any ripe tomatoes if Roma is not available. - For garlic, try using garlic powder in a pinch. - Swap vegetable broth with chicken broth for a different taste. - Olive oil can be replaced with avocado oil or canola oil. - Fresh herbs can be used instead of dried ones; just use more of them. These options keep the dish flavorful while allowing for flexibility in your kitchen. Start by preheating your oven to 400°F (200°C). This step helps the tomatoes roast well. On a baking sheet, place the halved Roma tomatoes with the cut side facing up. Add a whole head of garlic next to the tomatoes. Drizzle 1 tablespoon of olive oil over them. Sprinkle with salt and black pepper for flavor. Roast in the oven for 25-30 minutes. You want the tomatoes to soften and caramelize. This process brings out their natural sweetness. After roasting, let them cool slightly before handling. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté it. Cook until the onion is soft and translucent, which takes about 5-7 minutes. Stir occasionally. This step is important to avoid browning the onions. You want them to be sweet and fragrant. Once the onions are ready, squeeze the roasted garlic from its skin into the pot. Add the roasted tomatoes, along with any juices from the baking sheet. Pour in 3 cups of vegetable broth. Then, add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like spice, add a pinch of red pepper flakes. Increase the heat slightly and bring the soup to a gentle simmer. Let it cook for 10-15 minutes. This time allows the flavors to meld nicely. Use an immersion blender to puree the soup until smooth. If you don’t have one, use a regular blender instead. After blending, taste the soup and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, garnished with fresh basil leaves for a pop of color. For more details, check out the Full Recipe. To boost flavor in your roasted garlic tomato soup, try these tips: - Use fresh herbs: Fresh basil adds bright notes. Add it just before serving for the best taste. - Add a splash of balsamic vinegar: This gives a sweet and tangy edge. It enhances the soup's depth. - Incorporate roasted red peppers: Blend in roasted red peppers for a smoky twist. This adds richness and complexity. - Finish with cream or coconut milk: A swirl of cream or coconut milk adds smoothness. It makes the soup feel luxurious. Avoid these common pitfalls when making your soup: - Skipping the roasting step: Roasting tomatoes and garlic enhances their flavors. Don’t skip it for a bland soup. - Overcooking the garlic: Roasted garlic is sweet. If burnt, it turns bitter. Watch the roasting time closely. - Not seasoning enough: Taste as you go. Add salt and pepper to bring out all the flavors. - Blending too long: Blend until smooth, but don’t overdo it. This can make the soup too thin. Here’s what you need for the best results: - Baking sheet: For roasting tomatoes and garlic evenly. Use parchment paper for easy cleanup. - Large pot: A heavy-bottom pot holds heat well. This helps cook the onions and blend the soup. - Immersion blender: This tool makes blending easy. It avoids messy transfers to a standing blender. - Measuring spoons and cups: Accurate measurements ensure tasty results. They help balance flavors perfectly. For the full recipe, check out the details above. Happy cooking! {{image_4}} You can easily make this soup vegan and gluten-free. The original recipe is already plant-based. Just ensure your vegetable broth is free from gluten. This soup is rich in flavor and perfect for all diets. You can enjoy it without any animal products. If you like some heat, add a pinch of red pepper flakes to the soup. You can also use fresh jalapeños. Chop them finely and add them when you sauté the onion. This will give your soup a nice kick. You can control the spice level by adding more or less. Feel free to play with herbs and spices. Try adding fresh thyme or rosemary for a unique twist. A splash of balsamic vinegar can also brighten the flavors. If you want a smoky taste, add smoked paprika. These little changes can make a big difference in taste. To keep your roasted garlic tomato soup fresh, store it in an airtight container. Let the soup cool down before sealing it. This helps prevent condensation. You can keep it in the fridge for up to five days. If you want to enjoy it later, freezing is a great option. When you’re ready to enjoy your soup again, reheating is simple. Pour the soup into a pot and heat it over medium heat. Stir it often to avoid sticking. If the soup seems too thick, add a splash of vegetable broth or water to thin it out. You can also use a microwave. Just place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Freezing your soup is easy. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. It can last for up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. For a quicker method, place the soup in warm water. After thawing, reheat it on the stove or in the microwave. Enjoy it just like the first time! Yes, you can use canned tomatoes. They work well in this soup. Choose whole or diced canned tomatoes for the best flavor. Use the same amount as fresh tomatoes in the recipe. Canned tomatoes are often sweeter and easier to blend. Just remember to drain excess juice to keep the soup thick. You can store this soup in the fridge for up to five days. Make sure to let it cool down before putting it in a container. Use an airtight container to keep it fresh. For longer storage, freeze the soup for up to three months. Just thaw it overnight in the fridge before reheating. This soup pairs nicely with many sides. Serve it with warm, crusty garlic bread for a cozy meal. A fresh salad adds a nice crunch and balances the soup’s richness. You can also enjoy it with a grilled cheese sandwich for comfort food bliss. For a twist, try it with a pesto swirl on top. You’ve seen how to make a tasty Roasted Garlic Tomato Soup from scratch. We covered ingredients, step-by-step cooking, and tips to boost flavor. You now know how to avoid common mistakes and keep leftovers fresh. Remember, this soup is flexible with various options, like vegan or spicy. Get creative with herbs and spices. Enjoy your cooking journey, and don’t be afraid to try new things in the kitchen!

Roasted Garlic Tomato Soup

Discover the irresistible flavors of roasted garlic tomato soup that will warm your soul! This easy recipe features ripe Roma tomatoes, savory roasted garlic, and aromatic herbs, perfect for any season. Follow simple steps to create a velvety soup that’s both comforting and delicious. Click through to explore the full recipe and impress your family with a delightful homemade meal! Enjoy a bowl of warmth today!
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Ingredients
  

6 ripe Roma tomatoes, halved

1 whole head of garlic, top sliced off

1 medium onion, diced

3 cups vegetable broth

2 tablespoons olive oil, divided

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly cracked black pepper, to taste

Fresh basil leaves for garnish

A pinch of red pepper flakes (optional, for a spicy kick)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    On a baking sheet, arrange the halved Roma tomatoes cut side up and place the prepared head of garlic alongside. Drizzle 1 tablespoon of olive oil over the tomatoes and garlic, then generously sprinkle with salt and black pepper.

      Roast in the preheated oven for 25-30 minutes, or until the tomatoes soften and their edges caramelize, enhancing their natural sweetness. Once done, remove the tray from the oven and let it cool slightly.

        In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes. Stir occasionally to prevent browning.

          Once the onions are ready, carefully squeeze the roasted garlic cloves out of their skins and into the pot. Follow by adding the roasted tomatoes, along with any juices released on the baking sheet for added flavor.

            Slowly pour in the vegetable broth, then add the dried oregano, dried basil, and, if desired, the red pepper flakes. Increase the heat slightly and bring the mixture to a gentle simmer, allowing it to cook for 10-15 minutes so all the flavors can meld beautifully.

              When ready, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer smaller batches of the soup to a conventional blender, and blend until silky.

                Taste your soup and adjust the seasoning, adding more salt and pepper if needed to enhance the flavors.

                  Serve the soup hot, garnished with fresh basil leaves for a burst of color and flavor.

                    Prep Time: 10 min | Total Time: 45 min | Servings: 4

                      - Presentation Tips: For an inviting presentation, ladle the soup into rustic bowls. Drizzle with an extra touch of olive oil and add a sprinkle of fresh basil on top. To elevate the experience, serve alongside warm, crusty garlic bread for a delightful meal!