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To make this roasted garlic tomato soup, gather these fresh ingredients: - 6 ripe tomatoes, halved - 1 head of garlic, roasted - 1 medium onion, chopped - 2 tablespoons olive oil - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - Crusty bread for serving You can easily swap out some ingredients if needed. Use canned tomatoes instead of fresh ones. They work great in a pinch. If you want a sweeter flavor, try using shallots instead of onion. You can also replace vegetable broth with chicken broth for a richer taste. For a vegan option, keep the vegetable broth. If you lack fresh basil, dried basil will do. When selecting tomatoes, look for ones that are ripe and bright in color. They should feel firm but yield slightly to pressure. For garlic, choose a head that is dry and firm, with no soft spots. The onion should be dry and free of blemishes. Always opt for high-quality olive oil, as it adds depth to the soup. Fresh herbs will enhance the flavor, so pick those last to keep them vibrant. Start by gathering your ingredients. You will need 6 ripe tomatoes, a head of garlic, and a medium onion. Chop the onion into small pieces. Halve the tomatoes and set them aside. Make sure to keep your workspace clean and organized. This helps you stay focused as you cook. Preheat your oven to 400°F (200°C). Place the halved tomatoes and the whole head of garlic on a baking sheet. Drizzle the tomatoes with 2 tablespoons of olive oil. Sprinkle salt and pepper on top. Roast them in the oven for about 25-30 minutes. The tomatoes should get caramelized, and the garlic will become soft. While the tomatoes and garlic roast, heat a pot over medium heat. Add a tablespoon of olive oil and sauté the chopped onion. Cook the onion until it turns translucent, about 5-7 minutes. Once the tomatoes and garlic are ready, add them to the pot. Squeeze the roasted garlic from its skin into the pot. Pour in 2 cups of vegetable broth, along with 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Let it simmer for 10 minutes. After that, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer it to a regular blender in batches. Stir in 1 tablespoon of balsamic vinegar. Adjust the seasoning with salt and pepper to your taste. Serve hot, and enjoy your Roasted Garlic Tomato Soup with crusty bread for dipping. For the complete recipe, check the Full Recipe. To boost the taste of your roasted garlic tomato soup, use spices wisely. Adding dried herbs like basil and oregano gives depth. You can also try a pinch of red pepper flakes for heat. A sprinkle of smoked paprika adds a nice twist. Remember, start small and taste as you go. Adjust the spices to suit your taste buds. Roasting garlic brings out its sweet and mellow flavor. To do this right, choose a fresh head of garlic. Remove the outer layers but keep the skins on the cloves. Cut the top off the head to expose the cloves. Drizzle with olive oil and wrap it in foil. Roast until soft and golden. This can take about 30-40 minutes at 400°F. Use the roasted garlic in your soup for a richer flavor. When serving your roasted garlic tomato soup, think about texture. Pair the smooth soup with crunchy, crusty bread for dipping. A dollop of cream or a sprinkle of cheese can add richness. You can also garnish with fresh basil leaves for a pop of color. Serve the soup warm for the best experience. Enjoy it with friends for a comforting meal. For the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this soup vegan and gluten-free. The ingredients are naturally free from animal products. Just ensure your vegetable broth is vegan. Use gluten-free bread for dipping. This soup remains creamy and rich without dairy. If you want to add protein, beans are a great choice. Canned white beans or chickpeas work well. They add flavor and texture. If you prefer meat, try adding shredded chicken or cooked sausage. Both options blend nicely with the soup and make it more filling. Change up the herbs and spices for new flavors. You can swap dried basil for fresh. Fresh herbs add a bright taste. Try thyme, rosemary, or even a hint of chili for heat. A splash of lemon juice brightens the soup too. Experimenting with flavors makes each bowl unique. For the full recipe, check the section above. After enjoying your Roasted Garlic Tomato Soup, let it cool down. Pour the soup into an airtight container. Make sure to seal it tightly. Store it in the fridge for up to four days. This way, you can savor the rich flavors later. Just remember to label the container with the date. To freeze the soup, use freezer-safe containers. Leave some space at the top. The soup will expand as it freezes. You can freeze it for up to three months. When you’re ready to eat, just pull it from the freezer. Let it thaw in the fridge overnight before reheating. To reheat the soup, pour it into a pot over medium heat. Stir it often to warm it evenly. If it seems thick, add a splash of vegetable broth or water. You can also microwave it in a bowl. Cover it with a microwave-safe lid, and heat in short bursts. Stir in between for even warming. Enjoy your soup with fresh bread for a cozy meal. For the complete cooking experience, check out the Full Recipe. Roasted Garlic Tomato Soup can last up to five days in the fridge. Store it in an airtight container. Make sure to let it cool before placing it in the fridge. This helps keep it fresh. If you want it to last longer, consider freezing it. Yes, you can use canned tomatoes if fresh ones are not available. Choose whole or diced tomatoes for the best results. Canned tomatoes are often ripe and sweet. They can work well in this recipe. Just be sure to adjust the cooking time as canned tomatoes are already cooked. Roasted Garlic Tomato Soup pairs well with many sides. Here are some ideas: - Grilled cheese sandwiches - Crusty bread - Salad - Pasta These options add texture and flavor to your meal. Enjoy the soup with the perfect side for a cozy dinner. For the full recipe, check out the earlier section! In this post, we explored the key ingredients for Roasted Garlic Tomato Soup. We covered substitutions, tips for freshness, and how to prepare and cook the soup. I shared ways to enhance the flavor and offered serving suggestions. You can even try vegan and gluten-free options. Lastly, we looked at storage and reheating tips. Remember, cooking is fun and easy with fresh ingredients. Enjoy making this soup your own!

Roasted Garlic Tomato Soup

Warm up your taste buds with this delicious Roasted Garlic Tomato Soup that is perfect for any time of year! Made with fresh tomatoes and garlic, this comforting recipe is easy to follow and sure to impress. Discover how to create this flavorful dish that's even better when served with crusty bread. Click through to explore the full recipe and elevate your soup game today!
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Ingredients
  

6 ripe tomatoes, halved

1 head of garlic, roasted

1 medium onion, chopped

2 tablespoons olive oil

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish

Crusty bread for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved tomatoes and the whole head of garlic, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

      Roast in the preheated oven for about 25-30 minutes, until the tomatoes are caramelized and the garlic is soft.

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

          Once the tomatoes and garlic are ready, add them to the pot with the sautéed onions. Squeeze out the roasted garlic cloves from their skins (it should be soft and spreadable).

            Pour in the vegetable broth, dried basil, and oregano. Bring to a simmer and let cook for an additional 10 minutes to meld the flavors.

              Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

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

                  Serve hot, garnished with fresh basil leaves, alongside crusty bread for dipping.

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