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To make a delicious roasted garlic tomato soup, gather these simple ingredients: - 10 ripe tomatoes, quartered - 1 whole head of garlic - 1 medium onion, chopped - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 4 cups vegetable broth - Salt and pepper to taste - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - ½ cup heavy cream (optional for creaminess) These ingredients work together to create a rich and hearty flavor. The ripe tomatoes bring sweetness, while the roasted garlic adds depth. The herbs provide freshness, and the cream can make the soup extra smooth. You can easily adjust the flavors based on your taste. Enjoy experimenting with this recipe! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This helps the tomatoes roast well. 2. Arrange the quartered tomatoes on a baking sheet. Cut the top off the garlic head and place it with the tomatoes. 3. Drizzle 1 tablespoon of olive oil over the tomatoes and garlic. Season with salt, pepper, dried basil, and oregano. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. This will bring out the onion's flavor. 2. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Stir often to avoid burning. 1. Once the tomatoes and garlic are roasted, squeeze the garlic cloves out of their skins into the pot. 2. Add the roasted tomatoes and all their juices from the baking sheet to the pot. 3. Pour in 4 cups of vegetable broth and bring everything to a simmer. Cook for about 10 minutes. 4. Use an immersion blender to puree the soup until it is smooth. Blend less if you like it chunky. 5. Stir in 1 tablespoon of balsamic vinegar. If you want a creamier soup, add ½ cup of heavy cream and heat through. 6. Taste the soup and adjust the seasoning if needed. When picking tomatoes, look for ripe ones. Ripe tomatoes feel slightly soft but firm. Their skin should be smooth with no bruises. Varieties like Roma or heirloom are great options. Seasonal tomatoes taste better than off-season ones. In the summer, they are fresh and juicy. In winter, they may taste bland. Always aim for peak ripeness for the best flavor. Seasoning your soup is key. Start with salt and pepper to enhance the taste. Fresh herbs like basil bring a bright flavor. Dried herbs like oregano work well too. Adding a splash of balsamic vinegar lifts the taste. Each ingredient plays a role in the soup's overall flavor. Don't shy away from experimenting with spices. A pinch of red pepper flakes can add a nice kick. Do you like your soup smooth or chunky? If you prefer a creamy texture, use an immersion blender. It blends the soup right in the pot. For a chunkier soup, blend less. You can also use a traditional blender, but let it cool first. This prevents splattering. Each texture brings a different experience to your meal. Choose what you enjoy most! Pro Tips Use Fresh Tomatoes: For the best flavor, opt for in-season, ripe tomatoes. They will enhance the soup's sweetness and overall taste. Roast Garlic Safely: Keep an eye on the garlic while roasting. If it starts to brown too quickly, cover it loosely with aluminum foil to prevent burning. Adjust Consistency: If the soup is too thick after blending, simply add more vegetable broth until you reach your desired consistency. Enhance Flavor with Fresh Herbs: For a burst of freshness, add a handful of fresh basil or parsley right before serving to elevate the flavor profile. {{image_2}} You can add protein to your roasted garlic tomato soup for extra nutrition. White beans or chickpeas work great. They blend well and boost fiber. If you prefer meat, shredded chicken adds a nice touch. Both options make the soup heartier. For a vegetarian version, stick with beans. They keep the soup filling and tasty. If you love a creamy soup, consider different cream options. Heavy cream makes it rich and smooth. You can also use whole milk for a lighter choice. For those who want a vegan option, try coconut milk or cashew cream. Both give a nice creaminess without dairy. Just mix it in at the end for the best flavor. Spice things up with extra flavors! Smoked paprika adds a warm, smoky taste. If you like heat, sprinkle in chili flakes. They bring a nice kick to the soup. For garnishing, freshly grated parmesan cheese elevates the dish. Croutons add a lovely crunch. These small additions make your soup shine and delight everyone at the table. To store your leftover roasted garlic tomato soup, first let it cool down. Then, pour the soup into an airtight container. This helps keep it fresh. You can refrigerate it for up to five days. If you want to freeze the soup, wait until it is completely cool. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last for about three months in the freezer. When you are ready to eat it, take it out of the freezer and move it to the fridge overnight to thaw. For quick reheating, you can use a microwave or a pot on the stove. Just heat until it is hot all the way through. Enjoy your soup anytime! Yes, you can make this soup in a slow cooker. Start by roasting the tomatoes and garlic in the oven. This step adds great flavor. After roasting, place the tomatoes, garlic, onions, and broth in your slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Blend the soup when it is done cooking. This method is easy and hands-off, perfect for busy days. To reheat your soup, use a pot on the stove. Pour the soup into the pot and heat it over medium heat. Stir it often to avoid sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat for 1-2 minutes, stirring halfway. Make sure it’s hot all the way through before serving. Yes, you can make this soup without vegetable broth. Here are some options: - Alternative liquid options: Use chicken broth or beef broth for a different flavor. You can also use tomato juice for a richer taste. - Using water vs. broth: If you don’t have broth, water works too. However, using water may make the soup less flavorful. To improve the taste, add extra herbs and spices when cooking. This blog post covers making a tasty roasted garlic tomato soup. You learned about key ingredients like ripe tomatoes and garlic. The step-by-step instructions guide you through roasting, sautéing, and blending. I also shared tips on choosing tomatoes and perfecting flavor. With variations for adding protein and creaminess, there's room for creativity. Storing leftovers is simple too, either in the fridge or freezer. This soup is delightful and easy to customize. Enjoy your cooking journey and savor the results!

Savory Roasted Garlic Tomato Soup

A delicious and comforting soup made with roasted tomatoes and garlic, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 10 whole ripe tomatoes, quartered
  • 1 whole head garlic
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups vegetable broth
  • to taste salt and pepper
  • 1 tablespoon balsamic vinegar
  • for garnish fresh basil leaves
  • 0.5 cup heavy cream (optional for creaminess)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Arrange the quartered tomatoes on a baking sheet. Cut the top off the head of garlic to expose the cloves and place it on the baking sheet with the tomatoes.
  • Drizzle the tomatoes and garlic with 1 tablespoon of olive oil, season with salt, pepper, and sprinkle dried basil and oregano.
  • Roast everything in the oven for 25-30 minutes, until the tomatoes are soft and the garlic is golden and fragrant.
  • While the tomatoes and garlic roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Once the tomatoes and garlic are done roasting, remove them from the oven. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onions.
  • Add the roasted tomatoes and any juices from the baking sheet into the pot. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes.
  • Use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, just blend until you achieve your desired consistency.
  • Stir in the balsamic vinegar and, if desired, heavy cream for extra creaminess. Heat through for another few minutes.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh basil leaves.

Notes

For a creamier texture, add heavy cream to the soup.
Keyword garlic, roasted, soup, tomato