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To make a delicious creamy roasted garlic tomato soup, you need the right ingredients. Here’s what you’ll need: - 8 ripe tomatoes, halved - 1 head of garlic - 2 tablespoons olive oil - 1 medium onion, diced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients work together to create a rich and smooth soup. The ripe tomatoes give a sweet taste, while the garlic adds depth. Olive oil helps the flavors blend well, and the heavy cream makes it creamy. You can substitute coconut cream if you prefer a dairy-free option. Fresh basil leaves at the end add a bright touch that enhances the overall flavor. For the full recipe, check out the details in the recipe section. - Preheat the oven to 400°F (200°C). - Prepare the tomatoes and garlic for roasting. - Roast the tomatoes and garlic until caramelized. Start by preheating your oven. This helps create a warm space for roasting. I like to use 400°F (200°C) for this soup. Next, take 8 ripe tomatoes and cut them in half. Place them cut side up on a baking sheet. Then, grab a whole head of garlic. Slice off the top to expose the cloves. Add this to the baking sheet too. Drizzle everything with 2 tablespoons of olive oil. Sprinkle salt and pepper on top for taste. Now, pop the baking sheet into the oven. Let the tomatoes and garlic roast for about 30-35 minutes. You want them to be soft and slightly caramelized. This step brings out their natural sweetness and flavor. - Sauté the onions until translucent. - Combine roasted tomatoes and garlic in the pot. - Build the soup with broth and seasonings. - Blend the mixture until smooth. - Add cream and adjust seasoning. - Warm the soup and prepare for serving. While your tomatoes and garlic roast, heat a large pot over medium heat. Add a diced medium onion and sauté it. Stir occasionally until the onions turn translucent, which should take about 5 minutes. Once your tomatoes and garlic are ready, remove them from the oven. Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the onions. Then, add the roasted tomatoes, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then reduce it to a simmer. Let it cook for 10-15 minutes. This step lets the flavors mix and deepen. Now, take the pot off the heat. Blend the soup until it becomes smooth. You can use an immersion blender or carefully transfer it to a countertop blender. After blending, return the soup to the pot. Stir in 1 cup of heavy cream. If you want a dairy-free option, use coconut cream instead. Taste the soup and adjust the seasoning with more salt and pepper if needed. Finally, warm the soup over gentle heat. Avoid boiling it to keep it creamy. - Garnish with fresh basil and olive oil drizzle. - Add whole cherry tomatoes or cream swirl. To serve, ladle the soup into bowls. For a lovely touch, garnish with fresh basil leaves. You can also drizzle a little extra olive oil on top. Add whole cherry tomatoes or a swirl of cream for a beautiful finish. These small details make your soup look as good as it tastes. Enjoy! For more details, check the Full Recipe to ensure you don’t miss any steps! To make your soup truly creamy, use heavy cream or coconut cream. Heavy cream adds richness. Coconut cream gives a nice dairy-free option. Both create that smooth texture you want. When blending, focus on technique. Use an immersion blender for easy blending right in the pot. If you use a countertop blender, be careful. Blend in small batches to avoid spills. Blend until the soup is silky and smooth. To boost flavor, add spices or herbs. Fresh basil, thyme, or even a pinch of chili flakes can make a difference. Try experimenting with different herbs to find your favorite twist. For toppings, consider adding croutons for crunch or a drizzle of olive oil for richness. A dollop of sour cream or yogurt adds creaminess and tang. Fresh herbs also make a beautiful garnish. For the complete recipe, check the Full Recipe section. {{image_4}} You can swap heavy cream for coconut cream. Coconut cream gives a rich, smooth taste. It also adds a slight sweetness, which balances the soup's acidity. If you prefer nut milk, try almond or cashew milk. These options will change the flavor but still keep it creamy. Adjust the amount of broth for the desired thickness. Adding other vegetables can enhance the soup. Consider carrots, bell peppers, or zucchini for more texture. Roast them alongside the tomatoes for a deeper flavor. Seasonal ingredients work well too. In summer, add sweet corn, and in fall, try butternut squash. These choices keep your soup fresh and exciting. Bread or crackers pair nicely with this soup. A crusty baguette or buttery toast is perfect for dipping. For a side salad, a simple green salad with vinaigrette works well. It adds a crisp contrast to the creamy soup. You can also serve it with a sprinkle of cheese or a dollop of sour cream for extra flavor. For the full recipe, check out the Creamy Roasted Garlic Tomato Soup 🧄 section above. To keep your creamy roasted garlic tomato soup fresh, follow these tips: - Best practices for refrigeration: Store the soup in the fridge within two hours of cooking. Use an airtight container to prevent spoilage. It will stay fresh for up to three days. - Container choices for freshness: Glass containers work best as they do not absorb odors. If you use plastic, make sure it’s BPA-free and labeled for food storage. You can freeze leftover soup for future enjoyment. Here’s how: - How to freeze and reheat soup: Let the soup cool completely before transferring it to freezer-safe bags or containers. Label them with the date. When ready to eat, thaw it overnight in the fridge, then reheat on the stove. - Tips for maintaining flavor and texture: To keep the soup creamy, avoid freezing it with the cream added. Instead, freeze the base and add the cream when reheating. This keeps the texture smooth and rich. For the full recipe, check out the details for making this delicious soup! How long can I store Creamy Roasted Garlic Tomato Soup? You can store this soup in the fridge for about 3-5 days. Just make sure to keep it in an airtight container. Can I make this soup ahead of time? Yes, you can! Making it a day before allows the flavors to blend. Just reheat gently on the stove. What are the best serving suggestions for this soup? I love serving it with crusty bread or a fresh green salad. A sprinkle of cheese on top adds a nice touch too. How can I make it spicier? Add red pepper flakes or hot sauce while cooking. You can also blend in some jalapeños for a kick. Is it possible to use fresh herbs instead of dried? Absolutely! Use three times the amount of fresh herbs. They add a bright flavor that is hard to beat. What can I substitute if I don't have vegetable broth? You can use chicken broth or even water if needed. Adding a bit of soy sauce can enhance the flavor. For the full recipe, check out the details in the article. This blog post covered how to make a delicious creamy roasted garlic tomato soup. We reviewed ingredients, step-by-step instructions, and helpful tips. You learned how to enhance flavor and texture with cream and spices. We explored variations, storage methods, and answered common questions. Now, you have the tools to create a tasty, comforting dish. Enjoy your soup-making journey and share it with loved ones!

Creamy Roasted Garlic Tomato Soup

Warm up your dinner with this delicious creamy roasted garlic tomato soup recipe! Made with ripe tomatoes, fragrant roasted garlic, and seasoned to perfection, this comforting soup is perfect for any occasion. Follow our easy step-by-step instructions to create a velvety soup that's sure to impress. Click to discover the full recipe and add a burst of flavor to your meals today!
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Ingredients
  

8 ripe tomatoes, halved

1 head of garlic

2 tablespoons olive oil

1 medium onion, diced

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups vegetable broth

1 cup heavy cream (substitute with coconut cream for a dairy-free option)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

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

    Prepare the vegetables: Arrange the halved tomatoes and the whole head of garlic (with the top sliced off to reveal the cloves) on a baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper for flavor.

      Roast the tomatoes and garlic: Place the baking sheet in the preheated oven and roast for approximately 30-35 minutes, or until the tomatoes are caramelized and tender, and the garlic is soft and fragrant.

        Sauté the onions: While your tomatoes and garlic are roasting, heat a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, until the onions become translucent and soft, which should take about 5 minutes.

          Combine roasted ingredients: Once the tomatoes and garlic have finished roasting, carefully squeeze the roasted garlic cloves out of their skins and into the pot with the sautéed onions.

            Build the soup: Add the roasted tomatoes, dried basil, and oregano to the pot, then pour in the vegetable broth. Increase the heat until the mixture reaches a boil, then reduce it to a simmer and cook for an additional 10-15 minutes to allow the flavors to blend.

              Blend until smooth: Take the pot off the heat. Using an immersion blender, puree the soup until it reaches a creamy and smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.

                Add the cream: Stir in the heavy cream (or coconut cream) and adjust the seasoning with additional salt and pepper as needed.

                  Warm the soup: Put the pot back over gentle heat to warm the soup through without allowing it to boil, ensuring it’s served hot.

                    Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh basil leaves for a lovely finishing touch.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: For an elegant touch, drizzle a little extra olive oil on top of the soup before serving and add a few whole cherry tomatoes or a swirl of cream for a beautiful contrast.