![- 8 large ripe tomatoes - 1 whole bulb of garlic - 1 medium onion - Fresh basil leaves for garnish - Olive oil - Vegetable broth - Dried basil - Sugar (optional) - Salt and pepper - ½ cup heavy cream To create the best Roasted Garlic Tomato Soup, start with fresh ingredients. Ripe tomatoes bring sweetness and depth. Use a full bulb of garlic for rich flavor. Don't skip the onion; it adds a nice base. Fresh basil leaves give a bright touch when serving. Next, gather your pantry items. Olive oil helps to roast the veggies until soft. Vegetable broth makes the soup hearty and tasty. Dried basil enhances the aroma, while sugar balances acidity. Finally, season with salt and pepper to taste. For a creamier soup, consider adding heavy cream. This optional ingredient elevates the dish, making it smooth and rich. If you want a simple yet tasty soup, you can skip the cream. You can find the full recipe for this delightful soup in the earlier section. First, preheat your oven to 400°F (200°C). This helps the tomatoes roast well. Next, take a large baking tray and lay out the halved tomatoes with the cut side facing up. Drizzle 2 tablespoons of olive oil over them. Sprinkle salt and pepper to taste. Now, take a whole bulb of garlic, slice off the top, and place it on the tray with the tomatoes. Put the tray in the oven and roast for 30-35 minutes. You want the tomatoes to caramelize and the garlic to become soft and golden. This roasting brings out the sweet flavors in the tomatoes and garlic. It makes your soup rich and tasty. While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it looks clear, which takes about 5-7 minutes. When the tomatoes and garlic are done, take them out of the oven. Add them to the pot with the onions. Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil. If you like, you can also add 1 teaspoon of sugar to balance the acidity of the tomatoes. Bring this mixture to a simmer and let it cook for 10 minutes. This time helps all the flavors blend. Now, carefully blend the soup until it is smooth. You can use an immersion blender or a regular blender, but be careful with hot liquids. If you want a creamier soup, stir in ½ cup of heavy cream and heat for another 2-3 minutes. Always taste and adjust with salt and pepper if needed. Serve the soup hot, garnished with fresh basil leaves. For a nice touch, you can drizzle some extra olive oil or cream on top. Enjoy this lovely soup with some crusty bread for a delightful meal. You can find the full recipe above. Using fresh herbs makes a big difference. Fresh basil adds brightness and depth. Dried herbs work too but lack that vivid taste. To make your soup shine, season it well. Taste as you go. Add salt and pepper in small amounts. This helps balance the natural sweetness of tomatoes. For a smooth soup, blend well. An immersion blender works great. If using a regular blender, be careful with hot soup. Blend in batches to avoid spills. If you want creaminess, add heavy cream slowly. You can skip it for a lighter soup. Serve your soup in rustic bowls. A drizzle of olive oil or cream looks nice on top. Fresh basil leaves add color and flavor. Crusty bread is a perfect match. The bread soaks up the soup and adds texture. Enjoy the flavors together for a delightful meal. For the full recipe, check the link. {{image_2}} You can spice up this soup with red pepper flakes. Just a pinch adds heat. If you want more depth, add other vegetables. Carrots, bell peppers, or even celery work well. Roast them with the garlic and tomatoes for a sweet flavor. To make it vegan-friendly, skip the heavy cream. The soup tastes great without it! You can add a splash of almond milk or coconut cream for a touch of richness. For gluten-free options, make sure your broth is gluten-free. Most vegetable broths are safe to use. You can serve this soup as a starter or a main dish. Pair it with a fresh salad or crusty bread for a full meal. If you have leftovers, transform them into a pasta sauce or a base for a stew. The options are endless! To store leftovers, let the soup cool to room temperature. Then, pour it into a clean container. I recommend using airtight glass or plastic containers. This keeps the soup fresh. Make sure to cover it well. You can store it in the fridge for up to five days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or freezer bags for storage. Be sure to leave space at the top, as the soup will expand when frozen. This soup freezes well for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir it well to heat evenly. In the fridge, Roasted Garlic Tomato Soup lasts about five days. If you freeze it, it can stay good for around three months. Always check for any off smells or changes in color before eating. Enjoy this comforting soup at its best! If you do not have vegetable broth, you can use chicken broth. It adds great flavor. Another option is to use water with added herbs. This will give a nice base. Always taste as you go to check the flavor. Yes, you can make this soup ahead of time. Just cook, cool, and store it in the fridge. It will keep well for up to three days. Reheat it on the stove when you want to serve. You can also freeze it for longer storage. To add heat, try red pepper flakes or cayenne pepper. You can also add chopped jalapeños. Start with a little bit, then taste. Adjust the heat to your liking. Yes, you can use canned tomatoes. Just make sure to drain excess liquid. Use two cans of whole or diced tomatoes. The flavor will be a bit different, but still delicious. You may want to reduce the cooking time. This soup is wonderful with crusty bread. You could also add a drizzle of olive oil on top. A sprinkle of fresh basil will make it look nice. Serve with a side salad for a full meal. Check the [Full Recipe] for more serving ideas! This blog post covered how to make Roasted Garlic Tomato Soup. You learned about the fresh and pantry ingredients you need. I shared step-by-step instructions for preparation, roasting, and blending. Tips and variations offered ways to enhance flavor and texture. Remember, leftovers can be stored properly for later enjoyment. In summary, making this soup is easy and fun. Feel free to experiment and enjoy the different flavors. Cooking should be a joyful experience. Happy soup-making!](https://emmasdish.com/wp-content/uploads/2025/05/009f8a87-f482-4950-849e-7be89e836532-768x768.webp)
Are you ready to cozy up with a bowl of warmth? My Roasted Garlic Tomato Soup combines the rich flavors of ripe tomatoes and sweet roasted garlic, creating a dish that’s both simple and delightful. Packed with fresh ingredients and bursting with flavor, this recipe is perfect for any day. Whether you’re serving it as a starter or the main event, you’ll find tips and tricks to enhance your soup experience. Let’s dive in!
Ingredients
Fresh Ingredients
– 8 large ripe tomatoes
– 1 whole bulb of garlic
– 1 medium onion
– Fresh basil leaves for garnish
Pantry Items
– Olive oil
– Vegetable broth
– Dried basil
– Sugar (optional)
– Salt and pepper
Optional Ingredients
– ½ cup heavy cream
To create the best Roasted Garlic Tomato Soup, start with fresh ingredients. Ripe tomatoes bring sweetness and depth. Use a full bulb of garlic for rich flavor. Don’t skip the onion; it adds a nice base. Fresh basil leaves give a bright touch when serving.
Next, gather your pantry items. Olive oil helps to roast the veggies until soft. Vegetable broth makes the soup hearty and tasty. Dried basil enhances the aroma, while sugar balances acidity. Finally, season with salt and pepper to taste.
For a creamier soup, consider adding heavy cream. This optional ingredient elevates the dish, making it smooth and rich. If you want a simple yet tasty soup, you can skip the cream.
You can find the full recipe for this delightful soup in the earlier section.
Step-by-Step Instructions
Preparation
First, preheat your oven to 400°F (200°C). This helps the tomatoes roast well. Next, take a large baking tray and lay out the halved tomatoes with the cut side facing up. Drizzle 2 tablespoons of olive oil over them. Sprinkle salt and pepper to taste. Now, take a whole bulb of garlic, slice off the top, and place it on the tray with the tomatoes.
Roasting
Put the tray in the oven and roast for 30-35 minutes. You want the tomatoes to caramelize and the garlic to become soft and golden. This roasting brings out the sweet flavors in the tomatoes and garlic. It makes your soup rich and tasty.
Blending and Serving
While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it looks clear, which takes about 5-7 minutes. When the tomatoes and garlic are done, take them out of the oven. Add them to the pot with the onions.
Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil. If you like, you can also add 1 teaspoon of sugar to balance the acidity of the tomatoes. Bring this mixture to a simmer and let it cook for 10 minutes. This time helps all the flavors blend.
Now, carefully blend the soup until it is smooth. You can use an immersion blender or a regular blender, but be careful with hot liquids. If you want a creamier soup, stir in ½ cup of heavy cream and heat for another 2-3 minutes. Always taste and adjust with salt and pepper if needed.
Serve the soup hot, garnished with fresh basil leaves. For a nice touch, you can drizzle some extra olive oil or cream on top. Enjoy this lovely soup with some crusty bread for a delightful meal. You can find the full recipe above.
Tips & Tricks
Enhancing Flavor
Using fresh herbs makes a big difference. Fresh basil adds brightness and depth. Dried herbs work too but lack that vivid taste. To make your soup shine, season it well. Taste as you go. Add salt and pepper in small amounts. This helps balance the natural sweetness of tomatoes.
Achieving the Perfect Texture
For a smooth soup, blend well. An immersion blender works great. If using a regular blender, be careful with hot soup. Blend in batches to avoid spills. If you want creaminess, add heavy cream slowly. You can skip it for a lighter soup.
Presentation Enhancements
Serve your soup in rustic bowls. A drizzle of olive oil or cream looks nice on top. Fresh basil leaves add color and flavor. Crusty bread is a perfect match. The bread soaks up the soup and adds texture. Enjoy the flavors together for a delightful meal. For the full recipe, check the link.
Variations
Flavor Additions
You can spice up this soup with red pepper flakes. Just a pinch adds heat. If you want more depth, add other vegetables. Carrots, bell peppers, or even celery work well. Roast them with the garlic and tomatoes for a sweet flavor.
Dietary Adjustments
To make it vegan-friendly, skip the heavy cream. The soup tastes great without it! You can add a splash of almond milk or coconut cream for a touch of richness. For gluten-free options, make sure your broth is gluten-free. Most vegetable broths are safe to use.
Creative Serving Ideas
You can serve this soup as a starter or a main dish. Pair it with a fresh salad or crusty bread for a full meal. If you have leftovers, transform them into a pasta sauce or a base for a stew. The options are endless!
Storage Info
Refrigeration
To store leftovers, let the soup cool to room temperature. Then, pour it into a clean container. I recommend using airtight glass or plastic containers. This keeps the soup fresh. Make sure to cover it well. You can store it in the fridge for up to five days.
Freezing
If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or freezer bags for storage. Be sure to leave space at the top, as the soup will expand when frozen. This soup freezes well for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir it well to heat evenly.
Shelf Life
In the fridge, Roasted Garlic Tomato Soup lasts about five days. If you freeze it, it can stay good for around three months. Always check for any off smells or changes in color before eating. Enjoy this comforting soup at its best!
FAQs
What can I substitute for vegetable broth?
If you do not have vegetable broth, you can use chicken broth. It adds great flavor. Another option is to use water with added herbs. This will give a nice base. Always taste as you go to check the flavor.
Can I make Roasted Garlic Tomato Soup in advance?
Yes, you can make this soup ahead of time. Just cook, cool, and store it in the fridge. It will keep well for up to three days. Reheat it on the stove when you want to serve. You can also freeze it for longer storage.
How can I make this soup spicier?
To add heat, try red pepper flakes or cayenne pepper. You can also add chopped jalapeños. Start with a little bit, then taste. Adjust the heat to your liking.
Is it possible to use canned tomatoes instead?
Yes, you can use canned tomatoes. Just make sure to drain excess liquid. Use two cans of whole or diced tomatoes. The flavor will be a bit different, but still delicious. You may want to reduce the cooking time.
How is the soup best served?
This soup is wonderful with crusty bread. You could also add a drizzle of olive oil on top. A sprinkle of fresh basil will make it look nice. Serve with a side salad for a full meal. Check the [Full Recipe] for more serving ideas!
This blog post covered how to make Roasted Garlic Tomato Soup. You learned about the fresh and pantry ingredients you need. I shared step-by-step instructions for preparation, roasting, and blending. Tips and variations offered ways to enhance flavor and texture. Remember, leftovers can be stored properly for later enjoyment.
In summary, making this soup is easy and fun. Feel free to experiment and enjoy the different flavors. Cooking should be a joyful experience. Happy soup-making!
![- 8 large ripe tomatoes - 1 whole bulb of garlic - 1 medium onion - Fresh basil leaves for garnish - Olive oil - Vegetable broth - Dried basil - Sugar (optional) - Salt and pepper - ½ cup heavy cream To create the best Roasted Garlic Tomato Soup, start with fresh ingredients. Ripe tomatoes bring sweetness and depth. Use a full bulb of garlic for rich flavor. Don't skip the onion; it adds a nice base. Fresh basil leaves give a bright touch when serving. Next, gather your pantry items. Olive oil helps to roast the veggies until soft. Vegetable broth makes the soup hearty and tasty. Dried basil enhances the aroma, while sugar balances acidity. Finally, season with salt and pepper to taste. For a creamier soup, consider adding heavy cream. This optional ingredient elevates the dish, making it smooth and rich. If you want a simple yet tasty soup, you can skip the cream. You can find the full recipe for this delightful soup in the earlier section. First, preheat your oven to 400°F (200°C). This helps the tomatoes roast well. Next, take a large baking tray and lay out the halved tomatoes with the cut side facing up. Drizzle 2 tablespoons of olive oil over them. Sprinkle salt and pepper to taste. Now, take a whole bulb of garlic, slice off the top, and place it on the tray with the tomatoes. Put the tray in the oven and roast for 30-35 minutes. You want the tomatoes to caramelize and the garlic to become soft and golden. This roasting brings out the sweet flavors in the tomatoes and garlic. It makes your soup rich and tasty. While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it looks clear, which takes about 5-7 minutes. When the tomatoes and garlic are done, take them out of the oven. Add them to the pot with the onions. Pour in 2 cups of vegetable broth and add 1 teaspoon of dried basil. If you like, you can also add 1 teaspoon of sugar to balance the acidity of the tomatoes. Bring this mixture to a simmer and let it cook for 10 minutes. This time helps all the flavors blend. Now, carefully blend the soup until it is smooth. You can use an immersion blender or a regular blender, but be careful with hot liquids. If you want a creamier soup, stir in ½ cup of heavy cream and heat for another 2-3 minutes. Always taste and adjust with salt and pepper if needed. Serve the soup hot, garnished with fresh basil leaves. For a nice touch, you can drizzle some extra olive oil or cream on top. Enjoy this lovely soup with some crusty bread for a delightful meal. You can find the full recipe above. Using fresh herbs makes a big difference. Fresh basil adds brightness and depth. Dried herbs work too but lack that vivid taste. To make your soup shine, season it well. Taste as you go. Add salt and pepper in small amounts. This helps balance the natural sweetness of tomatoes. For a smooth soup, blend well. An immersion blender works great. If using a regular blender, be careful with hot soup. Blend in batches to avoid spills. If you want creaminess, add heavy cream slowly. You can skip it for a lighter soup. Serve your soup in rustic bowls. A drizzle of olive oil or cream looks nice on top. Fresh basil leaves add color and flavor. Crusty bread is a perfect match. The bread soaks up the soup and adds texture. Enjoy the flavors together for a delightful meal. For the full recipe, check the link. {{image_2}} You can spice up this soup with red pepper flakes. Just a pinch adds heat. If you want more depth, add other vegetables. Carrots, bell peppers, or even celery work well. Roast them with the garlic and tomatoes for a sweet flavor. To make it vegan-friendly, skip the heavy cream. The soup tastes great without it! You can add a splash of almond milk or coconut cream for a touch of richness. For gluten-free options, make sure your broth is gluten-free. Most vegetable broths are safe to use. You can serve this soup as a starter or a main dish. Pair it with a fresh salad or crusty bread for a full meal. If you have leftovers, transform them into a pasta sauce or a base for a stew. The options are endless! To store leftovers, let the soup cool to room temperature. Then, pour it into a clean container. I recommend using airtight glass or plastic containers. This keeps the soup fresh. Make sure to cover it well. You can store it in the fridge for up to five days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or freezer bags for storage. Be sure to leave space at the top, as the soup will expand when frozen. This soup freezes well for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir it well to heat evenly. In the fridge, Roasted Garlic Tomato Soup lasts about five days. If you freeze it, it can stay good for around three months. Always check for any off smells or changes in color before eating. Enjoy this comforting soup at its best! If you do not have vegetable broth, you can use chicken broth. It adds great flavor. Another option is to use water with added herbs. This will give a nice base. Always taste as you go to check the flavor. Yes, you can make this soup ahead of time. Just cook, cool, and store it in the fridge. It will keep well for up to three days. Reheat it on the stove when you want to serve. You can also freeze it for longer storage. To add heat, try red pepper flakes or cayenne pepper. You can also add chopped jalapeños. Start with a little bit, then taste. Adjust the heat to your liking. Yes, you can use canned tomatoes. Just make sure to drain excess liquid. Use two cans of whole or diced tomatoes. The flavor will be a bit different, but still delicious. You may want to reduce the cooking time. This soup is wonderful with crusty bread. You could also add a drizzle of olive oil on top. A sprinkle of fresh basil will make it look nice. Serve with a side salad for a full meal. Check the [Full Recipe] for more serving ideas! This blog post covered how to make Roasted Garlic Tomato Soup. You learned about the fresh and pantry ingredients you need. I shared step-by-step instructions for preparation, roasting, and blending. Tips and variations offered ways to enhance flavor and texture. Remember, leftovers can be stored properly for later enjoyment. In summary, making this soup is easy and fun. Feel free to experiment and enjoy the different flavors. Cooking should be a joyful experience. Happy soup-making!](https://emmasdish.com/wp-content/uploads/2025/05/009f8a87-f482-4950-849e-7be89e836532-250x250.webp)
