Easy Roasted Tomato Soup

$- 2 pounds ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, peeled - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 4 cups vegetable broth - ½ cup heavy cream (optional) - Fresh basil leaves for garnish This soup shines with fresh, simple ingredients. The ripe tomatoes bring sweetness and depth. The onion adds a mild bite, while garlic gives it a warm touch. Olive oil helps everything roast nicely and brings flavor. Herbs like basil and oregano boost the taste. Sugar balances the acidity of the tomatoes. Salt and pepper enhance all the flavors. Vegetable broth adds richness, making the soup hearty. If you like creaminess, add heavy cream. Fresh basil leaves make a lovely garnish, adding color and aroma. When you gather these ingredients, you prepare for a comforting dish. You can easily find them at any grocery store. Each adds a layer of flavor that makes this soup delightful. For the full recipe, check the section above. First, preheat your oven to 400°F (200°C). This step gets your oven ready for roasting. Next, grab a large baking sheet. Spread the halved tomatoes, quartered onion, and peeled garlic cloves evenly on it. This mix will make the soup tasty. Now, drizzle olive oil over the vegetables. Add dried basil, dried oregano, sugar, salt, and pepper to enhance flavor. Toss everything well to coat. Now, it's time to roast. Place the baking sheet in the oven and roast for 25-30 minutes. This time allows the vegetables to become tender and sweet. Keep an eye on them. Check for caramelization, which means they should look golden and slightly shriveled. This step brings out the best taste. Once the veggies are roasted, remove the baking sheet from the oven. Let them cool for a few minutes. In a large pot, combine the roasted vegetables with the vegetable broth. Use an immersion blender to puree the mixture until smooth. If you don't have one, you can blend in batches using a countertop blender. This step creates a creamy texture. If you want, stir in the heavy cream for a richer flavor. Heat the soup on low until warmed through. Don't forget to taste it! Adjust the seasoning with more salt and pepper if needed. Enjoy this delightful soup hot, garnished with fresh basil leaves. For the complete recipe, check the Full Recipe. To make your soup even better, try adding fresh herbs. Thyme and parsley work well. You can also add spices like smoked paprika for a smoky touch. If your soup tastes too sour, add a pinch of sugar. This will balance the acidity from the tomatoes. If you want your soup thicker, add less broth. For a thinner soup, add more broth until you reach your desired texture. You can blend the soup with an immersion blender for a smooth feel. If you don’t have one, use a regular blender in batches. Just be careful with hot liquids! Serve your soup in warm bowls. This keeps it hot longer. Drizzle a bit of olive oil or cream on top for style. Add fresh basil leaves as a bright garnish. To make it a full meal, pair your soup with crusty bread or a grilled cheese sandwich. This makes for a cozy, comforting meal. {{image_2}} To make this soup vegan, skip the heavy cream. Instead, you can use coconut milk to add creaminess. Another great option is cashew cream. Blend soaked cashews with water until smooth. You can also use silken tofu for a thick texture without dairy. You can boost nutrition by adding more veggies. Carrots, bell peppers, or zucchini work well. Chop them small to ensure they cook through. If you add denser veggies like carrots, increase the roasting time by 10 minutes. This extra time helps them soften and blend nicely. Want to add some heat? Toss in sliced jalapeños or a pinch of chili flakes. They bring a nice kick without overpowering the soup. You can also experiment with spices like smoked paprika or curry powder for new flavors. Each option adds a unique twist to this classic dish. Check the Full Recipe for more tips! To store leftover soup, let it cool first. Pour the soup into an airtight container. You can keep it in the fridge for up to five days. When you want to reheat it, pour the soup into a pot. Heat it on low. Stir often to prevent burning. If it seems too thick, add a splash of broth or water. You can freeze the soup for later use. Just let it cool completely. Pour it into freezer-safe containers, leaving some space at the top. It will expand as it freezes. The soup can last up to three months in the freezer. To thaw, move the container to the fridge overnight. If you need it fast, you can use the microwave. Reheat it on low power, stirring every minute. Make sure to heat it until it is hot all the way through. Enjoy your Easy Roasted Tomato Soup again! For the full recipe, check the earlier section. Roasted tomato soup can last about 4 to 5 days in your fridge. To store it, cool the soup first. Then, pour it into an airtight container. Make sure the lid seals well. When you're ready to eat, just heat it on the stove or in the microwave. Stir well to mix before serving. Yes, you can use canned tomatoes instead of fresh ones. Look for whole or diced canned tomatoes. Choose high-quality brands for the best taste. If using canned, skip the roasting step. Just heat them with the other ingredients. This option saves time and still tastes great. Tomato soup pairs well with many sides. Here are some ideas: - Grilled cheese sandwiches - Crusty bread or rolls - A fresh garden salad - Garlic bread - Cheese crackers These choices add flavor and texture to your meal. To spice up your roasted tomato soup, try these tips: - Add red pepper flakes during roasting. - Mix in diced jalapeños with the other veggies. - Stir in hot sauce before serving. - Use smoked paprika for a smoky kick. Adjust the heat level to your taste. Enjoy the extra flavor! This blog post covered everything you need to make a delicious roasted tomato soup. We looked at key ingredients, preparation steps, and tips to boost flavor. You learned how to achieve a perfect consistency and explored fun variations. I shared storage tips to keep your soup fresh for longer. Now, go ahead and try this simple recipe. You’ll impress friends and family with your cooking skills! Enjoy each bowl of warm soup filled with flavor.$

Warm up your day with this Easy Roasted Tomato Soup! This delightful and creamy recipe is packed with fresh ingredients and rich flavors that will impress any palate. It's simple to make, perfect for kitchen novices or seasoned cooks alike, and offers various ways to elevate your soup game. Ready to savor a comforting bowl? Click through to explore the full recipe and enjoy every spoonful of this homemade delight!

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Ingredients

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

4 cups vegetable broth

½ cup heavy cream (optional for creaminess)

Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).

On a large baking sheet, spread the halved tomatoes, quartered onion, and peeled garlic cloves evenly.

Drizzle the olive oil over the vegetables and sprinkle with dried basil, dried oregano, sugar, salt, and pepper. Toss everything to coat well.

Roast in the oven for 25-30 minutes, or until the tomatoes are caramelized and the vegetables are tender.

Remove the baking sheet from the oven and let it cool slightly.

In a large pot, combine the roasted vegetables with the vegetable broth. Use an immersion blender to puree the mixture until smooth. (Alternatively, you can blend in batches using a countertop blender).

If desired, stir in heavy cream for a richer flavor and creamy texture. Heat the soup on low until warmed through.

Taste and adjust seasoning with additional salt and pepper as needed.

Serve hot, garnished with fresh basil leaves.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

- Presentation Tips: Serve the soup in warm bowls drizzled with a little extra olive oil or a swirl of cream, and top with a few fresh basil leaves for a pop of color. Pair with crusty bread for dipping!