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- 6 ripe tomatoes, halved - 1 whole bulb of garlic - 1 medium onion, finely chopped - Fresh basil leaves, for garnish - 2 tablespoons extra virgin olive oil - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon dried basil - Salt, black pepper, and sugar (optional) Gathering fresh ingredients is key to great taste. I love using ripe tomatoes. They give the soup a rich flavor. Fresh garlic adds depth. Roasting it brings out its sweetness. A medium onion adds a mild bite, while fresh basil gives a bright finish. For pantry staples, I always have extra virgin olive oil on hand. It enhances the flavor of the roasted veggies. Vegetable broth forms the soup's base, while heavy cream or coconut milk makes it creamy. Dried basil adds a hint of herbiness. Salt and black pepper balance the flavors. Adding sugar is optional but can help cut acidity. Check out the Full Recipe to get all the details on making this dish. First, preheat your oven to 400°F (200°C). This step gets your oven hot and ready for roasting. Next, take a whole bulb of garlic and slice off the top. This exposes the tips of the cloves. Drizzle a bit of olive oil on the cut side, then wrap the bulb tightly in aluminum foil. This keeps the garlic moist while it roasts. Now, grab a baking sheet and arrange the halved tomatoes and the chopped onion on it. Drizzle the veggies with the remaining olive oil, then sprinkle salt and black pepper to taste. Place the wrapped garlic on the same sheet. Roast everything in your preheated oven for about 30 to 35 minutes. You want the tomatoes to get soft and caramelized, which brings out their natural sweetness. After roasting, carefully take the garlic out and let it cool for around 5 minutes. Once cool, squeeze the roasted cloves out of their skins into a blender or a large pot. They should pop right out since they become soft. Next, add the roasted tomatoes and onion to the blender along with the squeezed garlic. Pour in the vegetable broth and add dried basil. If you like, include a teaspoon of sugar to balance the acidity. Blend until you get a smooth, creamy texture. Now, transfer this mixture into a large pot over medium heat. Slowly stir in the heavy cream or coconut milk. Heat the soup gently, making sure it doesn’t boil, to keep that creamy texture. Taste it and adjust the seasoning with more salt or black pepper if needed. For the full recipe, check out the complete instructions. To achieve the best flavor in your creamy roasted garlic tomato soup, start with ripe tomatoes. They bring natural sweetness that shines through. When roasting, let the tomatoes caramelize a bit. This deepens their taste. Roast the garlic until soft to bring out its sweet, mellow flavor. Balancing acidity with sugar is key. Tomatoes can be tangy, so a small amount of sugar works wonders. It cuts through the acidity and makes the soup smoother. If you find your soup too tangy, add a teaspoon of sugar. Taste as you go, and adjust based on your preference. For serving ideas, ladle the soup into warm bowls. Swirl a little extra cream on top for a fancy touch. Garnish with fresh basil leaves to add color and aroma. You can also sprinkle some black pepper for extra flavor. Pair this soup with crusty bread or a grilled cheese sandwich. The crunch of the bread complements the creamy soup perfectly. You can also serve it with a fresh salad for a complete meal. Enjoy this comforting dish with friends or family, and watch them smile! For the full recipe, check out the details above. {{image_4}} If you want a dairy-free version, try using coconut milk. This swap keeps the soup creamy while adding a gentle sweetness. Just replace the heavy cream with one cup of coconut milk. The flavor of garlic and tomatoes blends well with the coconut. It makes for a cozy meal that anyone can enjoy. To make your soup even better, think about adding spices or herbs. A pinch of smoked paprika can bring a warm, smoky flavor. Fresh thyme or oregano can also lift the taste. These small changes can make a big difference. You can also add protein or veggies to the mix. A cup of cooked lentils or shredded chicken can add heartiness. Diced bell peppers or spinach can bring in more nutrients. These add-ins turn a simple soup into a full meal. For more ideas, check out the Full Recipe for Creamy Roasted Garlic Tomato Soup. It offers ways to personalize your dish! To keep your creamy roasted garlic tomato soup fresh, store it properly. Let the soup cool down first. Then, pour it into an airtight container. This helps seal in the flavor and prevents spills. Place the container in the fridge. The soup will last for about three to four days. If you want to keep it longer, consider freezing it. Just make sure to leave some space in the container. Soup expands when frozen. When you are ready to enjoy your leftover soup, you want to reheat it gently. Pour the soup into a pot over low to medium heat. Stir it often to prevent sticking. If the soup seems too thick, add a splash of vegetable broth or water. This keeps the creaminess intact. You can also microwave it in short bursts. Just remember to stir in between. This way, you avoid hot spots and keep it smooth. Enjoy your warm, comforting bowl of creamy roasted garlic tomato soup! What can I use if I don’t have fresh tomatoes? You can use canned tomatoes instead of fresh ones. Look for whole or diced tomatoes. They offer a sweet taste that works well. Use about two cans for this recipe. How can I adjust the soup’s thickness? To make the soup thicker, add more cream or reduce the broth. You can also blend in some cooked potatoes. For a thinner soup, stir in more broth or water. Can I freeze this soup for later use? Yes, you can freeze this soup. Let it cool completely before transferring it to airtight containers. It can last up to three months in the freezer. Is this recipe suitable for meal prep? Absolutely! This soup is great for meal prep. Make a big batch and store it in the fridge. It tastes even better the next day. - Full Recipe: Creamy Roasted Garlic Tomato Soup 🧄 This blog post covered how to make creamy roasted garlic tomato soup. We discussed fresh ingredients and pantry staples to gather. You learned step-by-step instructions for roasting veggies and blending the soup. We shared tips for the best flavor and presentation ideas. I also offered variations for dietary needs and storage info. Enjoy this comforting soup on any day. You have all the skills to make it delicious!

Creamy Roasted Garlic Tomato Soup

Savor the rich flavors of this creamy roasted garlic tomato soup that's perfect for cozy evenings! With simple ingredients like ripe tomatoes, garlic, and a splash of cream, this recipe is easy to follow and delivers a comforting bowl of goodness. Learn how to roast your veggies to perfection and blend them into a delightful soup. Click through to explore this delicious recipe and impress your taste buds!
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Ingredients
  

6 ripe tomatoes, halved

1 whole bulb of garlic

1 medium onion, finely chopped

2 tablespoons extra virgin olive oil

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free alternative)

1 teaspoon dried basil

1 teaspoon sugar (optional, for balancing acidity)

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat Your Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    Prepare the Garlic: Take a whole bulb of garlic and slice the top off, revealing the tips of the individual cloves. Drizzle a small amount of olive oil over the exposed cloves, then wrap the bulb tightly in aluminum foil to keep the moisture in.

      Roast the Vegetables: Place the halved tomatoes and finely chopped onion on a baking sheet. Drizzle both with the remaining olive oil, and sprinkle with salt and black pepper to taste. Position the wrapped garlic on the same baking sheet. Roast the vegetables in the preheated oven for approximately 30-35 minutes, or until the tomatoes become soft and are slightly caramelized, enhancing their natural sugars.

        Extract the Garlic: After roasting, carefully remove the garlic from the oven and allow it to cool for about 5 minutes. Once cooled, gently squeeze the roasted garlic cloves out of their skins and into a blender or large pot. They should easily pop out due to their soft texture.

          Blend the Soup: Add the roasted tomatoes and onion from the baking sheet into the blender with the squeezed garlic. Pour in the vegetable broth, add the dried basil, and include the sugar if desired. Blend all the ingredients until you achieve a smooth and creamy consistency.

            Heat the Soup: Transfer the blended mixture into a large pot over medium heat. Gradually stir in the heavy cream (or coconut milk) and heat the soup until it is warmed throughout; avoid boiling to preserve the creaminess. Taste and adjust the seasoning with additional salt and black pepper as needed.

              Serve Hot: Once the soup is heated through, remove it from the stove. Ladle the creamy soup into bowls and garnish generously with fresh basil leaves for a refreshing touch.

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

                  - Presentation Tips: For an elegant touch, swirl a little extra cream on top of each bowl before garnishing with basil. Serving with a crusty piece of bread on the side enhances the experience!