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- 6 ripe beefsteak tomatoes - 1 head of garlic - 1 large onion - Fresh basil leaves - Olive oil - Vegetable broth - Dried basil - Sugar (optional) - Salt and pepper - Cream or yogurt for garnish Gathering the right ingredients makes a big difference in flavor and enjoyment. Start with fresh ingredients like ripe beefsteak tomatoes. Their juicy sweetness gives the soup a rich taste. You will also need a whole head of garlic. Roasting the garlic sweetens its flavor and makes it mild. A large onion adds depth and aroma, so don’t skip it. Fresh basil leaves bring a pop of color and freshness to the dish. Next, check your pantry for staples. Olive oil is essential for roasting and sautéing. Vegetable broth adds depth and keeps it vegetarian-friendly. Dried basil complements the fresh basil and enhances the soup's flavor. You might want to add a teaspoon of sugar to balance the acidity of the tomatoes. Lastly, salt and pepper will help bring all the flavors together. If you want to elevate your soup, consider adding cream or yogurt as a garnish. This gives a creamy finish and a nice contrast to the tomato's acidity. With these ingredients, you are set to make a delicious roasted garlic tomato soup. For the complete recipe, check the Full Recipe. To begin, set your oven to 400°F (200°C). This temperature helps to caramelize the tomatoes and garlic. Next, spread the quartered tomatoes and peeled garlic on a large baking sheet. Drizzle them with two tablespoons of olive oil. Sprinkle with salt and pepper for taste. Roast them for about 25-30 minutes. You want the tomatoes soft and slightly brown. The garlic should also feel soft and sweet. While the tomatoes roast, let’s prepare the onions. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and stir it. Sauté the onion until it's translucent, which takes about 5-7 minutes. This texture adds depth to the soup. You want them soft but not brown, as this keeps the soup light. When the tomatoes and garlic are ready, add them directly to the pot with the sautéed onions. Pour in the vegetable broth next. Stir in the dried basil and sugar if you want to balance the acidity. Bring the mixture to a gentle simmer. Let it cook for 15-20 minutes. This time helps the flavors blend nicely. Now, let’s make the soup smooth. Use an immersion blender to puree the soup in the pot. If you don’t have one, you can transfer the soup to a regular blender in batches. Blend until it reaches your desired consistency. If you like a chunkier soup, blend it less. Taste the soup and adjust the salt and pepper as needed. For the full recipe, you can refer to the main article. To make your soup even tastier, consider adjusting the seasoning. You can add more salt or pepper to boost flavor. A splash of balsamic vinegar adds depth too. Try herbs like thyme or oregano for new tastes. Fresh herbs can also bring brightness. Feel free to experiment and find what you love! If you want a chunkier soup, blend it less. Just pulse your immersion blender a few times. This keeps some tomato pieces intact. For a creamy texture without cream, add a small potato when blending. It thickens the soup while staying healthy. Garnishing your soup makes it look special. Add fresh basil leaves on top for color and flavor. A swirl of cream or yogurt creates a beautiful finish. Serve the soup with crusty bread or a salad for a complete meal. Enjoy the warmth and comfort it brings! {{image_2}} You can easily change this soup to match your tastes. Try adding other veggies for more flavor. Chopped carrots or bell peppers work well. You can also mix in leafy greens like spinach for extra nutrients. If you want a hearty meal, add proteins like shredded chicken or chickpeas. These additions make your soup filling and satisfying. This soup is easy to adapt for different diets. For a vegan option, skip the cream or yogurt. Instead, use coconut milk for a creamy touch. If you need it gluten-free, check your broth. Most vegetable broths are fine, but always read the labels. To make your soup exciting, try different spices. Smoked paprika adds a nice depth. For a kick, sprinkle in some chili flakes. You can adjust the heat to your liking. These small tweaks can turn a simple soup into a standout dish. To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. This keeps it fresh. The soup will last in the fridge for about 5 days. Make sure to label the container with the date. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to avoid freezer burn. The soup will stay good for about 3 months. When you're ready to eat, thaw the soup in the fridge overnight. To reheat the soup, warm it on the stove over low heat. Stir often to prevent sticking. You can also use a microwave, but heat it in short bursts. After reheating, taste the soup. You may want to adjust the seasoning. Add a pinch of salt or pepper if needed. Enjoy your tasty meal! To make this soup, you start by preheating your oven to 400°F (200°C). Then, spread the quartered beefsteak tomatoes and peeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast them for 25-30 minutes until they are soft and slightly caramelized. While that roasts, heat a pot on medium. Add the remaining olive oil and diced onion. Sauté the onion until it is soft and translucent, about 5-7 minutes. When the tomatoes and garlic are ready, add them to the pot with the onions. Pour in vegetable broth, dried basil, and sugar if you want. Bring the mix to a gentle simmer for 15-20 minutes to blend the flavors. Finally, use an immersion blender to puree the soup until smooth. Adjust the seasoning with salt and pepper, then serve hot. Yes, you can use canned tomatoes! Canned tomatoes save time and work well in this recipe. Substitute 2 cans of whole or crushed tomatoes for the fresh ones. Add them to the pot with the sautéed onion and garlic. Skip the roasting step since canned tomatoes are already cooked. This makes the soup quicker to prepare, while still tasting great. This soup pairs well with simple sides like grilled cheese or crusty bread. You can also serve it with a fresh salad for a light meal. For a cozy touch, try adding a swirl of cream or yogurt on top. Fresh basil leaves make a lovely garnish, adding flavor and color. A nice sourdough or whole grain bread complements the soup perfectly. Overall, keep it simple to highlight the rich flavors of the soup. In this post, we explored how to make a delicious Roasted Garlic Tomato Soup. We covered fresh ingredients, pantry staples, and optional additions for richness. The step-by-step instructions ensured that you can easily follow along, from roasting to blending. Tips for enhancing flavor and adjusting texture can help you customize your dish. Finally, we discussed storage and reheating, so you can enjoy leftovers. Now, you have the tools to create a tasty, comforting soup for yourself and your loved ones. Get cooking and enjoy every bite!

Roasted Garlic Tomato Soup

Savor the comforting flavors of homemade roasted garlic tomato soup that will warm your heart! This easy recipe combines beefsteak tomatoes, roasted garlic, and fresh basil, creating a delicious blend that's perfect for any occasion. Ready in just one hour, it's a healthy choice for lunch or dinner. Click through to explore this delightful roasted garlic tomato soup recipe and elevate your cooking game today!
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Ingredients
  

6 ripe beefsteak tomatoes, quartered

1 head of garlic, cloves separated and peeled

1 large onion, diced

3 tablespoons olive oil

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper to taste

Fresh basil leaves for garnish

Cream or yogurt (optional, for serving)

Instructions
 

Preheat your oven to 400°F (200°C).

    Spread the quartered tomatoes and garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, until the tomatoes are caramelized and the garlic is soft.

      Meanwhile, in a large pot over medium heat, add the remaining tablespoon of olive oil and sauté the diced onion until translucent, about 5-7 minutes.

        Once the tomatoes and garlic are done roasting, add them directly into the pot with the sautéed onions.

          Pour in the vegetable broth and stir in the dried basil and sugar, if using. Bring the mixture to a gentle simmer and let cook for about 15-20 minutes, allowing the flavors to meld together.

            Use an immersion blender to carefully puree the soup until smooth (or transfer to a conventional blender in batches). If you prefer a chunkier soup, blend it less.

              Taste and adjust seasoning with salt and pepper as needed.

                Serve hot, garnished with fresh basil leaves and a drizzle of cream or yogurt if desired.

                  Prep Time: 10 min | Total Time: 1 hr | Servings: 4