Creamy Roasted Garlic Tomato Soup Flavorful and Cozy

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To make creamy roasted garlic tomato soup, gather these fresh and simple ingredients: - 2 lbs ripe tomatoes, halved - 1 whole bulb of garlic - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cups vegetable broth - 1 teaspoon dried basil - ½ teaspoon dried oregano - ½ cup heavy cream (or coconut cream for a vegan option) - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in this cozy dish. Ripe tomatoes bring sweetness and acidity. The garlic bulb adds a rich, roasted flavor. Olive oil helps with roasting and adds depth. The onion gives a sweet base when sautéed. Vegetable broth adds warmth and body to the soup. Dried basil and oregano enhance the Italian flavor profile. Heavy cream or coconut cream adds smoothness and richness. Finally, salt and pepper balance all the flavors, while fresh basil leaves make a beautiful garnish. Using fresh ingredients makes a big difference in taste. The ripe tomatoes should be juicy and fragrant. When you roast the garlic, it turns sweet and soft. This step brings out its best flavor, creating a warm, inviting soup. 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This temperature helps caramelize the tomatoes and garlic. 2. Arranging tomatoes and garlic for roasting Take your ripe tomatoes and cut them in half. Place them cut-side up on a baking sheet. Grab a whole bulb of garlic and cut off the top to expose the cloves. Put the garlic on the same tray. Drizzle everything with olive oil and sprinkle with salt and pepper. This will enhance the flavors. 3. Roasting times and techniques Roast the tomatoes and garlic in the oven for about 30-35 minutes. Look for caramelized tomatoes that feel soft and tender garlic that smells amazing. 1. Sautéing onions While the tomatoes and garlic roast, heat a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes. You want them to turn translucent and a light golden color. 2. Combining roasted ingredients with broth Once your tomatoes and garlic are done, take them out of the oven. Carefully transfer them to the pot with the onions. Squeeze the roasted garlic from its skins into the pot for a rich flavor. Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil and ½ teaspoon of dried oregano. Stir it well, then bring it to a boil. 3. Blending the soup After boiling, reduce the heat and let the soup simmer for about 15 minutes. This helps all the flavors blend. Remove the pot from heat and use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Just let it cool slightly to avoid splattering. 1. Adding cream Once blended, put the soup back in the pot. Stir in ½ cup of heavy cream or coconut cream for a vegan option. This makes the soup creamy and rich. 2. Adjusting seasonings Taste the soup and add more salt and black pepper as needed. Gently warm the soup over low heat until it’s just heated through. Avoid boiling to keep that lovely creaminess intact. Now, you’re ready to serve your delicious creamy roasted garlic tomato soup! To make this soup truly tasty, roasting is key. Roasting brings out deep flavors. Here are the best steps for roasting: - Use ripe tomatoes: Choose tomatoes that are deep red and firm. They add sweetness. - Cut garlic properly: Slice off the top of the garlic bulb. This helps the cloves caramelize. - Drizzle with oil: Olive oil adds richness and helps with browning. - Season well: Use salt and pepper generously. They enhance the natural flavors. - Roast at high heat: A temperature of 400°F (200°C) works best. Roast for 30-35 minutes until soft. If you want a vegan version, you can swap heavy cream for coconut cream. Coconut cream gives a nice, rich taste. Other options include: - Cashew cream: Soak cashews and blend with water for smoothness. - Silken tofu: Blend until smooth for a creamy texture. - Plant-based milks: Almond or oat milk can work, but they are lighter. Presentation makes your soup look even more inviting. Here are my top tips for garnishing: - Fresh basil: Add a handful of fresh basil leaves on top. They add color and flavor. - Olive oil drizzle: A light drizzle of olive oil gives a nice shine. - Cream swirl: If using coconut cream, swirl it on top for a lovely design. - Serve in deep bowls: This keeps the soup warm and looks elegant. These tips will help you create a creamy roasted garlic tomato soup that tastes amazing and looks great! {{image_4}} You can boost the soup's nutrition by adding vegetables. Try adding: - Carrots, chopped small - Celery, diced - Bell peppers, any color These veggies add flavor and healthy nutrients. Cook them with the onions until soft. This step makes the soup richer and more filling. Spices can take your soup to the next level. Here are some ideas: - A pinch of red pepper flakes for heat - A teaspoon of smoked paprika for depth - A splash of balsamic vinegar for tang Mix these spices in while the soup simmers. They help create a warm and inviting taste. You can easily make this soup gluten-free or dairy-free. To go gluten-free, ensure your broth has no gluten. For a dairy-free option: - Use coconut cream instead of heavy cream - Adjust seasonings to balance the coconut flavor These swaps keep the soup creamy and delicious, fitting various diets. To keep your creamy roasted garlic tomato soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure to let the soup cool down first. This avoids steam build-up, which can spoil the soup faster. Store it in the fridge for up to five days. When reheating, I recommend using the stove for the best results. Pour the soup into a pot and heat it over low heat. Stir often to keep it smooth and creamy. If the soup thickens, add a splash of broth or water. Avoid boiling to keep that lovely creaminess intact. If you want to freeze the soup, use freezer-safe containers. Leave about an inch of space at the top for expansion. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding cream as needed for richness. What can I use instead of heavy cream? You can use coconut cream for a vegan option. It gives the soup a nice, creamy texture. Other options include whole milk or a mix of milk and yogurt for a lighter feel. How do I make the soup spicier? Add crushed red pepper flakes or a dash of hot sauce. You can also include diced jalapeños when cooking the onions to kick up the heat. Can I use canned tomatoes? Yes, you can use canned tomatoes. Choose whole or crushed tomatoes for the best flavor. Drain excess liquid to avoid a watery soup. What to serve with creamy tomato soup? Pair the soup with grilled cheese sandwiches or crusty bread. A fresh salad also works well to balance the meal. Calories and dietary details per serving One serving of creamy roasted garlic tomato soup has about 250 calories. It contains healthy fats, vitamins, and minerals from the tomatoes and garlic. This blog post covered how to make a creamy tomato soup. We discussed the key ingredients like ripe tomatoes, garlic, and onion, along with step-by-step instructions. We explored tips for flavor and variations for different diets. Storing leftovers and reheating correctly helps keep the soup tasty. To sum up, this soup is easy to make and will warm your heart. You can adjust it to fit your needs, making it a versatile dish. Try it out and enjoy each delicious bowl!

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Cozy up with a bowl of my Creamy Roasted Garlic Tomato Soup! This delicious recipe combines ripe tomatoes and roasted garlic for the perfect comforting meal. With simple, fresh ingredients, you can whip up a warm dish that satisfies the soul. Whether you’re a cooking novice or a seasoned chef, this soup is easy to make and full of flavor. Let’s dive into the steps to create your new favorite comfort food!

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Ingredients

To make creamy roasted garlic tomato soup, gather these fresh and simple ingredients:

– 2 lbs ripe tomatoes, halved

– 1 whole bulb of garlic

– 1 tablespoon olive oil

– 1 medium onion, finely chopped

– 2 cups vegetable broth

– 1 teaspoon dried basil

– ½ teaspoon dried oregano

– ½ cup heavy cream (or coconut cream for a vegan option)

– Salt and freshly ground black pepper to taste

– Fresh basil leaves for garnish

Each ingredient plays a key role in this cozy dish. Ripe tomatoes bring sweetness and acidity. The garlic bulb adds a rich, roasted flavor. Olive oil helps with roasting and adds depth. The onion gives a sweet base when sautéed. Vegetable broth adds warmth and body to the soup. Dried basil and oregano enhance the Italian flavor profile. Heavy cream or coconut cream adds smoothness and richness. Finally, salt and pepper balance all the flavors, while fresh basil leaves make a beautiful garnish.

Using fresh ingredients makes a big difference in taste. The ripe tomatoes should be juicy and fragrant. When you roast the garlic, it turns sweet and soft. This step brings out its best flavor, creating a warm, inviting soup.

Step-by-Step Instructions

Preparation Steps

1. Preheating the oven

Start by preheating your oven to 400°F (200°C). This temperature helps caramelize the tomatoes and garlic.

2. Arranging tomatoes and garlic for roasting

Take your ripe tomatoes and cut them in half. Place them cut-side up on a baking sheet. Grab a whole bulb of garlic and cut off the top to expose the cloves. Put the garlic on the same tray. Drizzle everything with olive oil and sprinkle with salt and pepper. This will enhance the flavors.

3. Roasting times and techniques

Roast the tomatoes and garlic in the oven for about 30-35 minutes. Look for caramelized tomatoes that feel soft and tender garlic that smells amazing.

Cooking The Soup

1. Sautéing onions

While the tomatoes and garlic roast, heat a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes. You want them to turn translucent and a light golden color.

2. Combining roasted ingredients with broth

Once your tomatoes and garlic are done, take them out of the oven. Carefully transfer them to the pot with the onions. Squeeze the roasted garlic from its skins into the pot for a rich flavor. Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil and ½ teaspoon of dried oregano. Stir it well, then bring it to a boil.

3. Blending the soup

After boiling, reduce the heat and let the soup simmer for about 15 minutes. This helps all the flavors blend. Remove the pot from heat and use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Just let it cool slightly to avoid splattering.

Final Touches

1. Adding cream

Once blended, put the soup back in the pot. Stir in ½ cup of heavy cream or coconut cream for a vegan option. This makes the soup creamy and rich.

2. Adjusting seasonings

Taste the soup and add more salt and black pepper as needed. Gently warm the soup over low heat until it’s just heated through. Avoid boiling to keep that lovely creaminess intact.

Now, you’re ready to serve your delicious creamy roasted garlic tomato soup!

Tips & Tricks

Achieving Rich Flavors

To make this soup truly tasty, roasting is key. Roasting brings out deep flavors. Here are the best steps for roasting:

– Use ripe tomatoes: Choose tomatoes that are deep red and firm. They add sweetness.

– Cut garlic properly: Slice off the top of the garlic bulb. This helps the cloves caramelize.

– Drizzle with oil: Olive oil adds richness and helps with browning.

– Season well: Use salt and pepper generously. They enhance the natural flavors.

– Roast at high heat: A temperature of 400°F (200°C) works best. Roast for 30-35 minutes until soft.

Cream Substitutions

If you want a vegan version, you can swap heavy cream for coconut cream. Coconut cream gives a nice, rich taste. Other options include:

– Cashew cream: Soak cashews and blend with water for smoothness.

– Silken tofu: Blend until smooth for a creamy texture.

– Plant-based milks: Almond or oat milk can work, but they are lighter.

Presentation Suggestions

Presentation makes your soup look even more inviting. Here are my top tips for garnishing:

– Fresh basil: Add a handful of fresh basil leaves on top. They add color and flavor.

– Olive oil drizzle: A light drizzle of olive oil gives a nice shine.

– Cream swirl: If using coconut cream, swirl it on top for a lovely design.

– Serve in deep bowls: This keeps the soup warm and looks elegant.

These tips will help you create a creamy roasted garlic tomato soup that tastes amazing and looks great!

Variations

Adding Extra Ingredients

You can boost the soup’s nutrition by adding vegetables. Try adding:

– Carrots, chopped small

– Celery, diced

– Bell peppers, any color

These veggies add flavor and healthy nutrients. Cook them with the onions until soft. This step makes the soup richer and more filling.

Flavor Enhancements

Spices can take your soup to the next level. Here are some ideas:

– A pinch of red pepper flakes for heat

– A teaspoon of smoked paprika for depth

– A splash of balsamic vinegar for tang

Mix these spices in while the soup simmers. They help create a warm and inviting taste.

Dietary Adjustments

You can easily make this soup gluten-free or dairy-free. To go gluten-free, ensure your broth has no gluten. For a dairy-free option:

– Use coconut cream instead of heavy cream

– Adjust seasonings to balance the coconut flavor

These swaps keep the soup creamy and delicious, fitting various diets.

Storage Info

Storing Leftovers

To keep your creamy roasted garlic tomato soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure to let the soup cool down first. This avoids steam build-up, which can spoil the soup faster. Store it in the fridge for up to five days.

Reheating Tips

When reheating, I recommend using the stove for the best results. Pour the soup into a pot and heat it over low heat. Stir often to keep it smooth and creamy. If the soup thickens, add a splash of broth or water. Avoid boiling to keep that lovely creaminess intact.

Freezing Instructions

If you want to freeze the soup, use freezer-safe containers. Leave about an inch of space at the top for expansion. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding cream as needed for richness.

FAQs

Common Questions

What can I use instead of heavy cream?

You can use coconut cream for a vegan option. It gives the soup a nice, creamy texture. Other options include whole milk or a mix of milk and yogurt for a lighter feel.

How do I make the soup spicier?

Add crushed red pepper flakes or a dash of hot sauce. You can also include diced jalapeños when cooking the onions to kick up the heat.

Can I use canned tomatoes?

Yes, you can use canned tomatoes. Choose whole or crushed tomatoes for the best flavor. Drain excess liquid to avoid a watery soup.

Serving Suggestions

What to serve with creamy tomato soup?

Pair the soup with grilled cheese sandwiches or crusty bread. A fresh salad also works well to balance the meal.

Nutritional Information

Calories and dietary details per serving

One serving of creamy roasted garlic tomato soup has about 250 calories. It contains healthy fats, vitamins, and minerals from the tomatoes and garlic.

This blog post covered how to make a creamy tomato soup. We discussed the key ingredients like ripe tomatoes, garlic, and onion, along with step-by-step instructions. We explored tips for flavor and variations for different diets. Storing leftovers and reheating correctly helps keep the soup tasty.

To sum up, this soup is easy to make and will warm your heart. You can adjust it to fit your needs, making it a versatile dish. Try it out and enjoy each delicious bowl!

To make creamy roasted garlic tomato soup, gather these fresh and simple ingredients: - 2 lbs ripe tomatoes, halved - 1 whole bulb of garlic - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cups vegetable broth - 1 teaspoon dried basil - ½ teaspoon dried oregano - ½ cup heavy cream (or coconut cream for a vegan option) - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in this cozy dish. Ripe tomatoes bring sweetness and acidity. The garlic bulb adds a rich, roasted flavor. Olive oil helps with roasting and adds depth. The onion gives a sweet base when sautéed. Vegetable broth adds warmth and body to the soup. Dried basil and oregano enhance the Italian flavor profile. Heavy cream or coconut cream adds smoothness and richness. Finally, salt and pepper balance all the flavors, while fresh basil leaves make a beautiful garnish. Using fresh ingredients makes a big difference in taste. The ripe tomatoes should be juicy and fragrant. When you roast the garlic, it turns sweet and soft. This step brings out its best flavor, creating a warm, inviting soup. 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This temperature helps caramelize the tomatoes and garlic. 2. Arranging tomatoes and garlic for roasting Take your ripe tomatoes and cut them in half. Place them cut-side up on a baking sheet. Grab a whole bulb of garlic and cut off the top to expose the cloves. Put the garlic on the same tray. Drizzle everything with olive oil and sprinkle with salt and pepper. This will enhance the flavors. 3. Roasting times and techniques Roast the tomatoes and garlic in the oven for about 30-35 minutes. Look for caramelized tomatoes that feel soft and tender garlic that smells amazing. 1. Sautéing onions While the tomatoes and garlic roast, heat a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes. You want them to turn translucent and a light golden color. 2. Combining roasted ingredients with broth Once your tomatoes and garlic are done, take them out of the oven. Carefully transfer them to the pot with the onions. Squeeze the roasted garlic from its skins into the pot for a rich flavor. Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil and ½ teaspoon of dried oregano. Stir it well, then bring it to a boil. 3. Blending the soup After boiling, reduce the heat and let the soup simmer for about 15 minutes. This helps all the flavors blend. Remove the pot from heat and use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Just let it cool slightly to avoid splattering. 1. Adding cream Once blended, put the soup back in the pot. Stir in ½ cup of heavy cream or coconut cream for a vegan option. This makes the soup creamy and rich. 2. Adjusting seasonings Taste the soup and add more salt and black pepper as needed. Gently warm the soup over low heat until it’s just heated through. Avoid boiling to keep that lovely creaminess intact. Now, you’re ready to serve your delicious creamy roasted garlic tomato soup! To make this soup truly tasty, roasting is key. Roasting brings out deep flavors. Here are the best steps for roasting: - Use ripe tomatoes: Choose tomatoes that are deep red and firm. They add sweetness. - Cut garlic properly: Slice off the top of the garlic bulb. This helps the cloves caramelize. - Drizzle with oil: Olive oil adds richness and helps with browning. - Season well: Use salt and pepper generously. They enhance the natural flavors. - Roast at high heat: A temperature of 400°F (200°C) works best. Roast for 30-35 minutes until soft. If you want a vegan version, you can swap heavy cream for coconut cream. Coconut cream gives a nice, rich taste. Other options include: - Cashew cream: Soak cashews and blend with water for smoothness. - Silken tofu: Blend until smooth for a creamy texture. - Plant-based milks: Almond or oat milk can work, but they are lighter. Presentation makes your soup look even more inviting. Here are my top tips for garnishing: - Fresh basil: Add a handful of fresh basil leaves on top. They add color and flavor. - Olive oil drizzle: A light drizzle of olive oil gives a nice shine. - Cream swirl: If using coconut cream, swirl it on top for a lovely design. - Serve in deep bowls: This keeps the soup warm and looks elegant. These tips will help you create a creamy roasted garlic tomato soup that tastes amazing and looks great! {{image_4}} You can boost the soup's nutrition by adding vegetables. Try adding: - Carrots, chopped small - Celery, diced - Bell peppers, any color These veggies add flavor and healthy nutrients. Cook them with the onions until soft. This step makes the soup richer and more filling. Spices can take your soup to the next level. Here are some ideas: - A pinch of red pepper flakes for heat - A teaspoon of smoked paprika for depth - A splash of balsamic vinegar for tang Mix these spices in while the soup simmers. They help create a warm and inviting taste. You can easily make this soup gluten-free or dairy-free. To go gluten-free, ensure your broth has no gluten. For a dairy-free option: - Use coconut cream instead of heavy cream - Adjust seasonings to balance the coconut flavor These swaps keep the soup creamy and delicious, fitting various diets. To keep your creamy roasted garlic tomato soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure to let the soup cool down first. This avoids steam build-up, which can spoil the soup faster. Store it in the fridge for up to five days. When reheating, I recommend using the stove for the best results. Pour the soup into a pot and heat it over low heat. Stir often to keep it smooth and creamy. If the soup thickens, add a splash of broth or water. Avoid boiling to keep that lovely creaminess intact. If you want to freeze the soup, use freezer-safe containers. Leave about an inch of space at the top for expansion. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat gently on the stove, adding cream as needed for richness. What can I use instead of heavy cream? You can use coconut cream for a vegan option. It gives the soup a nice, creamy texture. Other options include whole milk or a mix of milk and yogurt for a lighter feel. How do I make the soup spicier? Add crushed red pepper flakes or a dash of hot sauce. You can also include diced jalapeños when cooking the onions to kick up the heat. Can I use canned tomatoes? Yes, you can use canned tomatoes. Choose whole or crushed tomatoes for the best flavor. Drain excess liquid to avoid a watery soup. What to serve with creamy tomato soup? Pair the soup with grilled cheese sandwiches or crusty bread. A fresh salad also works well to balance the meal. Calories and dietary details per serving One serving of creamy roasted garlic tomato soup has about 250 calories. It contains healthy fats, vitamins, and minerals from the tomatoes and garlic. This blog post covered how to make a creamy tomato soup. We discussed the key ingredients like ripe tomatoes, garlic, and onion, along with step-by-step instructions. We explored tips for flavor and variations for different diets. Storing leftovers and reheating correctly helps keep the soup tasty. To sum up, this soup is easy to make and will warm your heart. You can adjust it to fit your needs, making it a versatile dish. Try it out and enjoy each delicious bowl!

Creamy Roasted Garlic Tomato Soup

Savor the warmth of homemade creamy roasted garlic tomato soup that's perfect for cozy nights! This delicious recipe features ripe tomatoes, fragrant garlic, and a hint of herbs, all blended into a rich, comforting bowl of goodness. In just under an hour, you can indulge in this velvety dish, topped with fresh basil. Click to discover how to make this heartwarming soup and elevate your meal times with a delicious twist!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 whole bulb of garlic

1 tablespoon olive oil

1 medium onion, finely chopped

2 cups vegetable broth

1 teaspoon dried basil

½ teaspoon dried oregano

½ cup heavy cream (or coconut cream for a vegan option)

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, arrange the halved tomatoes cut-side up and place the entire bulb of garlic, with the top cut off to reveal the cloves. Drizzle everything with olive oil and season generously with salt and pepper.

      Roast in the preheated oven for about 30-35 minutes until the tomatoes are caramelized and have softened, and the garlic is tender and fragrant.

        Meanwhile, in a large pot over medium heat, add the chopped onion. Sauté for about 5-7 minutes or until the onion becomes translucent and lightly golden.

          Once the tomatoes and garlic are ready, carefully transfer them to the pot with the sautéed onion. Squeeze the roasted garlic out of its skins and into the pot for added flavor.

            Pour in the vegetable broth, then add the dried basil and oregano. Stir well to combine, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes to meld the flavors.

              Remove the pot from heat and use an immersion blender to puree the soup until it reaches a silky smooth consistency. If you prefer, you can transfer the soup to a regular blender in batches, making sure to let it cool slightly to avoid splattering.

                Once blended, return the soup to the pot. Stir in the heavy cream or coconut cream, and taste for seasoning, adjusting with salt and black pepper as desired.

                  Gently warm the soup over low heat until just heated through, making sure not to boil it to maintain creaminess.

                    Prep Time: 10 mins | Total Time: 1 hr | Servings: 4-6

                      - Presentation Tips: Serve the soup in deep bowls, topped with a handful of fresh basil leaves. For an elegant finish, drizzle a little olive oil or a swirl of cream on top before serving. Enjoy the warm aroma and vibrant colors!

                        WANT TO SAVE THIS RECIPE?