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To make Creamy One-Pot Roasted Garlic Tomato Soup, you need fresh and simple ingredients. Here’s the list: - 10 ripe Roma tomatoes, halved - 1 whole head of garlic - 1 medium onion, chopped - 1 carrot, diced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Using ripe Roma tomatoes is key. Their sweetness and rich flavor bring the soup to life. Roasting garlic adds a deep taste. It becomes soft and sweet, perfect for blending. Chopping the onion and dicing the carrot gives the soup a great base. Olive oil helps everything sauté nicely. Vegetable broth adds depth, making the soup comforting and warm. Heavy cream gives the soup its creamy texture. It makes each spoonful rich and delightful. Dried herbs like basil and oregano add a fragrant touch. Finally, fresh basil leaves not only garnish but also brighten the dish. Gather these ingredients, and you’re on your way to a delicious soup! - Preheat your oven to 400°F (200°C). - Cut the Roma tomatoes in half. Place them cut-side up on a baking sheet. - Drizzle the tomatoes with one tablespoon of olive oil. Season with salt, pepper, dried basil, and oregano. - Take the whole head of garlic and cut off the top. Drizzle with olive oil, wrap in foil, and add it to the baking sheet. - Bake the tomatoes and garlic in the oven for about 25-30 minutes. The tomatoes should look caramelized and soft. - Check the garlic; it should be tender and easy to squeeze out of the skin. - While your tomatoes and garlic roast, heat the remaining olive oil in a large pot over medium heat. - Add the chopped onion and diced carrot to the pot. Sauté for 5-7 minutes until they soften and smell great. - Once the tomatoes and garlic are done, add them to the pot. Squeeze the roasted garlic into the pot as well. - Pour in four cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. - Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully blend in batches using a regular blender. - Stir in one cup of heavy cream. Heat it through but don’t boil. Adjust the taste with salt and pepper. To get the best flavor, roast your tomatoes until they are soft and caramelized. This gives your soup a deep, rich taste. Season them well with salt, pepper, basil, and oregano before roasting. Don't forget to roast the garlic, too! Wrap it in foil and drizzle it with olive oil. Once roasted, the garlic will turn sweet and creamy, adding a lovely flavor. For the right consistency, blend the soup until it is smooth. If you like a thicker soup, use less broth. If you prefer it thinner, add a bit more broth. This way, you control how creamy or light you want your soup to be. When serving, ladle the soup into bowls and swirl in some extra cream. This makes a nice visual effect. Top each bowl with a fresh basil leaf for color and flavor. You can also sprinkle a bit of extra herbs on top for a fresh taste. Pair this soup with crusty bread for dipping. A nice sourdough or garlic bread works great. The bread adds texture and makes for a hearty meal. Want to spice things up? Add a pinch of red pepper flakes for some heat. If you love herbs, try adding fresh thyme or parsley. These will boost the flavor even more. For garnishes, consider a drizzle of olive oil or a sprinkle of cheese. Shaved Parmesan or crumbled feta can add a nice touch. You can also add a dollop of sour cream for extra creaminess. {{image_2}} You can switch up the vegetables in this soup. Try using bell peppers or zucchini. Fresh herbs like thyme or parsley can also work well. If you want a dairy-free option, replace the heavy cream with coconut milk or nut milk. This keeps the soup creamy but lighter. Want to make your soup heartier? Add protein! Shredded chicken or cooked beans are great choices. If you prefer a vegan option, consider chickpeas or lentils. Both add good texture and nutrition without meat. Looking for a twist? Add a pinch of red pepper flakes for spice. You can also stir in a bit of smoked paprika for depth. Fresh herbs, like cilantro or dill, can change the flavor profile. Get creative and find what excites your taste buds! To store leftovers, let the soup cool to room temperature first. Then, transfer it to an airtight container. Seal the container tightly to keep out air. I recommend using a glass or food-safe plastic container. You can store the soup in the fridge for up to three days. This way, you can enjoy it later without losing flavor. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top for expansion. Label the bags with the date you froze them. This soup can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, pour the soup into a pot and warm it over low heat. Stir occasionally to ensure even heating. If the soup seems thick, add a little vegetable broth or water to reach your desired consistency. Enjoy the delightful flavors fresh again! To make this soup vegan, swap the heavy cream for a non-dairy option. You can use coconut cream, cashew cream, or any plant-based cream. These substitutes add richness without dairy. Make sure to check the labels for added sugars or preservatives. Yes, you can use canned tomatoes. They can save time and still taste great. Look for whole or crushed canned tomatoes with no added sugars or preservatives. Use about 2 cans for this recipe. Adjust the seasoning since canned tomatoes can be saltier. To thicken the soup, you have a few options. You can add more vegetables like potatoes or sweet potatoes. Another way is to stir in a tablespoon of cornstarch mixed with water. You can also blend in some cooked beans for added creaminess. This soup pairs well with crusty bread or grilled cheese. You can also serve a simple salad on the side. For a fun twist, try adding some roasted vegetables for extra flavor and texture. In this post, we explored how to make a delicious creamy roasted garlic tomato soup. We covered the key ingredients, from ripe tomatoes to fresh basil, and detailed each step. We shared tips for perfecting the recipe, including variations and storage options. Remember, cooking allows for creativity. Don't hesitate to try your own flavors or tweaks. Enjoy this comforting soup with friends or family. It’s a simple dish that can bring everyone together. Make it your own and savor each bite.

Creamy One-Pot Roasted Garlic Tomato Soup

Savor the rich flavors of this creamy one-pot roasted garlic tomato soup that's perfect for any season! Made with fresh Roma tomatoes, roasted garlic, and a touch of heavy cream, this easy recipe brings comfort to your table. Discover how to create a deliciously smooth and aromatic soup in just one hour. Click through to learn the step-by-step process and impress your family with your culinary skills today!
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Ingredients
  

10 ripe Roma tomatoes, halved

1 whole head of garlic

1 medium onion, chopped

1 carrot, diced

2 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved Roma tomatoes cut side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, dried basil, and oregano.

      Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and place on the baking sheet with the tomatoes.

        Roast the tomatoes and garlic in the preheated oven for about 25-30 minutes or until they are caramelized and tender.

          While the tomatoes and garlic are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and diced carrot, sautéing for 5-7 minutes until softened and fragrant.

            Once the tomatoes and garlic are done roasting, add them into the pot with the sautéed onions and carrots. Squeeze the roasted garlic cloves out of their skins and into the pot.

              Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for an additional 10 minutes.

                Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

                  Stir in the heavy cream and heat through without boiling. Adjust seasoning with salt and pepper to taste.

                    Serve hot, garnished with fresh basil leaves.

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

                        - Presentation Tips: Ladle the soup into bowls and swirl in a little extra cream for a beautiful finish. Add a sprig of fresh basil on top for an added touch. Enjoy with crusty bread for dipping!