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- 6 large ripe tomatoes - 1 whole head of garlic - 1 medium onion - 2 cups vegetable broth - 1 teaspoon olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - Crusty bread (optional) Gathering fresh ingredients is key for this roasted garlic tomato soup. The tomatoes bring sweetness, while garlic adds depth. I use ripe tomatoes because they have the best flavor. The head of garlic will roast until soft, turning sweet and mild. Onions add a nice base flavor to the soup. Vegetable broth keeps it light and adds more taste. Herbs like basil and oregano give the soup a lovely aroma. Balsamic vinegar adds a hint of tang, balancing the sweetness. Don’t forget the salt and pepper; they enhance all the flavors! For a cozy meal, I like to serve this soup with crusty bread. It’s perfect for dipping! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Halve the six large ripe tomatoes. - Place them cut side up on a baking sheet. - Drizzle with one teaspoon of olive oil. - Sprinkle with salt, pepper, one teaspoon of dried basil, and one teaspoon of dried oregano. - Take one whole head of garlic. Cut off the top of the garlic head. - Drizzle it with a little olive oil, then wrap it in aluminum foil. - Place the baking sheet with tomatoes and the wrapped garlic in the oven. - Roast for about 30-35 minutes. - The tomatoes should be soft and slightly caramelized. - After roasting, take the baking sheet out and let it cool for a few minutes. - Squeeze the roasted garlic cloves out of their skins into a blender or pot. - Add the roasted tomatoes and any juices from the baking sheet into the blender. - Add one chopped onion, two cups of vegetable broth, and one tablespoon of balsamic vinegar. - Blend until smooth. If you like a chunkier texture, pulse it a few times. - Transfer the mixture to a pot. Heat over medium heat. - Let it simmer for about 10 minutes to meld the flavors. - Adjust seasoning with extra salt and pepper if needed. To get the texture you want, blending is key. For a smooth soup, blend until it’s creamy. If you like some chunks, pulse a few times. This lets you keep some tomato pieces. You can even leave out some roasted tomatoes before blending. Add them back in later for more texture. For more flavor, adjust your seasonings. Add a pinch of sugar to cut acidity. You could also try adding a splash of lemon juice for brightness. Taste it as you go. If it needs more depth, a bit of extra balsamic vinegar works wonders. Don’t forget to season with salt and pepper to your liking. Garnish your soup with fresh basil leaves. This adds a nice touch and boosts flavor. You can also drizzle olive oil on top for richness. Serve the soup with crusty bread. A nice slice is perfect for dipping. Try a warm, toasted baguette for a cozy meal. Pro Tips Perfect Roasting: For a deeper flavor, allow the tomatoes to roast a little longer until they are well caramelized, but keep an eye on them to prevent burning. Garlic Magic: Using roasted garlic instead of raw not only adds sweetness but also mellows the flavor significantly, making the soup rich and creamy. Texture Control: If you prefer a smooth soup, blend it until completely silky; for a rustic feel, pulse it a few times to maintain some chunks. Flavor Enhancement: Don’t skip the balsamic vinegar! It adds a touch of acidity that brightens the flavors of the tomatoes and garlic beautifully. {{image_2}} You can boost the flavor of your roasted garlic tomato soup. Consider adding: - Carrots: They add sweetness. - Celery: This gives the soup a nice crunch. - Red pepper flakes: For a little heat. - Thyme or rosemary: These herbs add depth. Feel free to mix and match. Just chop any add-ins you choose and sauté them with the onion before adding the other ingredients. This step brings out their flavors. Making this soup fit your needs is easy. Here are some options: - Vegan: This recipe is already vegan. Use vegetable broth. - Gluten-free: Ensure your broth is gluten-free, and you’re good to go. - Low-sodium: Use low-sodium broth and skip extra salt. These swaps keep the soup tasty while meeting your dietary needs. You can cook this soup in different ways. Here are two methods: - Slow cooker: After roasting the tomatoes and garlic, place them in the slow cooker. Add the onion, broth, and vinegar. Cook on low for 6 hours. Blend before serving. - Stovetop: If you prefer quick cooking, you can use a pot. Sauté the onion in the pot. Add roasted tomatoes, garlic, broth, and vinegar. Simmer for 10 minutes, then blend. These methods give you choices based on your time and tools. To store leftovers, let the soup cool down first. Transfer it to an airtight container. Make sure to seal it tightly. This keeps out air and moisture. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. To freeze your soup, use freezer-safe containers. Leave some space at the top since soup expands when frozen. You can also use freezer bags. Remove as much air as possible before sealing. The soup will stay fresh for about three months in the freezer. When you want to use it, just take it out and thaw in the fridge overnight. To reheat, you can use either the stove or microwave. If using the stove, pour the soup into a pot. Heat on medium-low, stirring often until hot. If using the microwave, place the soup in a microwave-safe bowl. Heat in short bursts of one minute, stirring in between. This way, the soup heats evenly and stays tasty. To store leftover roasted garlic tomato soup, let it cool first. Once cool, pour it into an airtight container. Seal it tightly and place it in the fridge. This way, it stays fresh for your next meal! Yes, you can use canned tomatoes instead of fresh ones. Look for whole or crushed canned tomatoes. They can add a nice flavor to your soup. Just remember to drain excess liquid if using whole tomatoes. Roasted garlic tomato soup pairs well with many options. Consider serving it with crusty bread or a grilled cheese sandwich. A simple salad can also be a nice side. These sides make the meal more filling and fun! Your soup will last about 3 to 4 days in the fridge. Be sure to check for any signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Yes, you can make this soup in advance. The flavors often get better after a day in the fridge. Just reheat it on the stove when you're ready to enjoy it again! This blog post covered a simple roasted garlic tomato soup recipe. We looked at easy steps, tasty ingredients, and helpful tips. From roasting fresh tomatoes to blending the perfect texture, you have many options. You can make adjustments for dietary needs or try new flavors. Remember, this soup is best shared. Enjoy it hot with crusty bread. Experiment with variations to keep it fresh. With proper storage, leftover soup can be just as good. Use these tips to create a delightful dish and impress everyone at the table.

Roasted Garlic Tomato Soup

A delicious and comforting soup made with roasted tomatoes and garlic, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 6 large ripe tomatoes, halved
  • 1 whole head garlic
  • 1 medium onion, chopped
  • 2 cups vegetable broth
  • 1 teaspoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon balsamic vinegar
  • for garnish fresh basil leaves
  • optional crusty bread, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Place the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt, pepper, dried basil, and oregano.
  • Cut the top off the head of garlic, drizzle with a little olive oil, and wrap it in aluminum foil. Place it on the baking sheet with the tomatoes.
  • Roast both the tomatoes and garlic in the preheated oven for about 30-35 minutes, or until the tomatoes are soft and slightly caramelized.
  • Remove the baking sheet from the oven and let cool for a few minutes. Squeeze the roasted garlic cloves out of their skins into a blender or pot.
  • Add the roasted tomatoes (and any juices from the baking sheet), chopped onion, vegetable broth, and balsamic vinegar to the blender.
  • Blend until smooth. If you prefer a chunkier texture, you can pulse it a few times to leave some pieces intact.
  • Transfer the mixture to a pot and heat over medium heat. Let it simmer for about 10 minutes to meld the flavors. Adjust seasoning with extra salt and pepper if needed.
  • Serve hot, garnished with fresh basil leaves, alongside crusty bread if desired.

Notes

Serve with crusty bread for a complete meal.
Keyword garlic, roasted, soup, tomato