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To make a tasty Roasted Garlic Tomato Soup, you need: - 6 large ripe tomatoes, quartered - 1 whole bulb of garlic - 1 medium onion, diced - 2 tablespoons olive oil (divided) - 4 cups vegetable broth - 1 teaspoon dried basil - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - A dollop of crème fraîche or yogurt for serving (optional) These ingredients bring out the rich flavors in the soup. The ripe tomatoes are key for sweetness, while roasted garlic adds depth. Each serving of this soup has about 150 calories. It’s low in fat, with healthy fats from olive oil. Key nutrients in this soup include: - Vitamin C from tomatoes and garlic - Fiber from tomatoes and onion - Antioxidants from garlic and basil This soup is not just tasty; it also helps boost your immune system and supports digestion. Enjoying this soup can be a delicious way to get nutrients! 1. Preheat oven and prepare ingredients First, preheat your oven to 400°F (200°C). This helps the tomatoes and garlic roast well. Next, quarter 6 large ripe tomatoes. Take 1 whole bulb of garlic and peel the cloves. 2. Roasting tomatoes and garlic Spread the quartered tomatoes and garlic cloves on a baking sheet. Drizzle 1 tablespoon of olive oil over them. Season with salt and pepper. Toss them gently to coat. Roast in the oven for 30-35 minutes. Wait until the tomatoes are caramelized and the garlic is soft. 1. Sautéing onions and combining ingredients While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Cook until it becomes soft and translucent, about 5-7 minutes. This creates a nice base for your soup. 2. Blending and finishing touches Once the tomatoes and garlic are ready, add them to the pot. Squeeze the roasted garlic out of its skin into the mix. Pour in 4 cups of vegetable broth and add 1 teaspoon of dried basil. Bring the soup to a gentle simmer and cook for 10 minutes. Now, use an immersion blender to puree the soup until smooth. If you don't have one, you can transfer it to a regular blender in batches. After blending, stir in 1 tablespoon of balsamic vinegar. Taste and add more salt and pepper if needed. Serve the soup hot. Garnish with fresh basil leaves and a dollop of crème fraîche or yogurt if you like. Enjoy your delicious Roasted Garlic Tomato Soup! To get the best flavor, you want to achieve perfect caramelization. Caramelization happens when sugars in the tomatoes and garlic cook slowly. This brings out their natural sweetness. Here are some tips: - Always use ripe tomatoes. They should feel firm but slightly soft to the touch. - Cut the tomatoes into quarters. This helps them roast evenly and caramelize well. - Spread them out on the baking sheet. This prevents steaming and helps them brown nicely. When selecting ripe tomatoes, look for these signs: - Bright color, usually red or deep pink. - No bruises or blemishes on the skin. - A sweet aroma near the stem. This indicates freshness. Blending your soup can change the texture. You can use either an immersion blender or a regular blender. Each has its perks. With an immersion blender, you can blend right in the pot. This makes clean-up easier. Just remember to move it around to blend evenly. If you use a regular blender, you must be careful. Hot soup can splatter. Blend in small batches and let some steam escape. This keeps you safe. To achieve the desired soup texture, aim for a smooth, velvety finish. If you prefer it chunkier, blend less. You can even leave some tomato pieces intact for added texture. {{image_4}} You can change the soup's texture and taste with simple swaps. Adding cream makes the soup rich and smooth. If you prefer a dairy-free option, try coconut milk. It adds a lovely sweetness. Herbs and spices can also change the flavor. Try adding fresh thyme or oregano for a twist. A pinch of red pepper flakes can give it a nice kick. Experiment with different flavors to find your favorite mix. Pairing this soup with bread makes it a hearty meal. A crusty baguette or grilled cheese sandwich works great. You can even add croutons for a crunchy bite. Garnishes can make your soup stand out. Fresh basil leaves add color and flavor. A drizzle of olive oil gives a nice finish. For an extra touch, add a dollop of crème fraîche or yogurt. This adds creaminess and a beautiful look to your dish. Store leftover soup in the fridge. Use an airtight container for best results. Let the soup cool before sealing it. It can last up to five days. Just make sure to label it with the date. This helps you keep track of freshness. You can freeze this soup for later. Use freezer-safe containers, leaving room for expansion. Divide it into smaller portions for easy use. The soup will stay good for about three months. To thaw, place the container in the fridge overnight. For quick defrosting, use the microwave. When reheating, heat it on the stove over low heat. Stir it often to keep it smooth and creamy. Enjoy your soup anytime! Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. Choose whole or diced tomatoes in juice. Drain the tomatoes and roast them for a rich flavor. This saves time and still gives good taste. How can I make this soup vegan? To make this soup vegan, use vegetable broth and skip the crème fraîche or yogurt. You can add a splash of coconut milk for creaminess. This keeps the soup rich and satisfying without any dairy. What are the best toppings for this soup? Top your soup with fresh basil leaves for color and taste. You can also add croutons for crunch. A drizzle of olive oil adds a nice finish. If you want more creaminess, add a dollop of plant-based yogurt. Roasted Garlic Tomato Soup brings rich flavor and great nutrition. You need fresh ingredients and pantry staples to create a tasty dish. Roasting tomatoes and garlic brings sweetness, while blending offers a smooth texture. Experiment with variations like adding cream or different herbs to boost flavor. Store leftovers well in containers, or freeze for later use. This soup is easy, delicious, and a perfect meal for any day. Enjoy making it your own!

Roasted Garlic Tomato Soup

Warm up your kitchen with this delightful roasted garlic tomato soup recipe! Simple to make with fresh ingredients like ripe tomatoes, creamy garlic, and aromatic basil, it's perfect for any occasion. Ready in just 50 minutes, this soup is sure to impress your family and friends. Click through for the full recipe and discover how to elevate your meal with this comforting dish that’s packed with flavor!
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Ingredients
  

6 large ripe tomatoes, quartered

1 whole bulb of garlic

1 medium onion, diced

2 tablespoons olive oil (divided)

4 cups vegetable broth

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish

A dollop of crème fraîche or yogurt for serving (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create the perfect roasting environment for the tomatoes and garlic.

    Prepare a baking sheet by spreading the quartered tomatoes and individual cloves of garlic (peeled from their skins) evenly over the surface. Drizzle the tomatoes and garlic with 1 tablespoon of olive oil, then season generously with salt and pepper. Toss everything gently to ensure an even coating.

      Place the baking sheet in the oven and roast for about 30-35 minutes, or until the tomatoes are beautifully caramelized and the garlic turns soft and fragrant.

        While the tomatoes and garlic are roasting, take a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft, approximately 5-7 minutes, stirring occasionally. This will create a flavorful base for your soup.

          Once the tomatoes and garlic are finished roasting, carefully add them to the pot with the sautéed onions. Squeeze the roasted garlic cloves out of their skins and into the pot, allowing its rich flavor to infuse into the mixture.

            Pour in the vegetable broth and sprinkle in the dried basil. Bring the mixture to a gentle simmer, then let it cook for an additional 10 minutes to meld the flavors together beautifully.

              Using an immersion blender, puree the soup until it is velvety smooth (alternatively, you can carefully transfer it to a regular blender in batches, taking care to avoid overfilling).

                After blending, stir in the balsamic vinegar and taste to adjust the seasoning with more salt and pepper as needed.

                  Serve the soup hot, garnished with fresh basil leaves for a vibrant touch and a dollop of crème fraîche or yogurt on top if desired for creaminess.

                    Prepzeit: 10 Minuten | Gesamtzeit: 50 Minuten | Portionen: 4