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To make a rich and tasty creamy roasted tomato soup, gather these key ingredients: - 2 pounds ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried basil - 1 teaspoon sugar - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a vegan option) - Fresh basil leaves for garnish These ingredients work together to give the soup its warm, comforting flavor. The roasted tomatoes bring sweetness, while garlic adds depth. You can add some optional ingredients to make your soup even better: - 1/2 teaspoon crushed red pepper flakes for heat - 1 tablespoon balsamic vinegar for tang - A splash of lemon juice for brightness These extras can take your soup to the next level. They add a unique twist that makes each bowl exciting. If you have dietary needs, don’t worry! Here are some substitutions: - Use low-sodium vegetable broth for less salt. - Swap heavy cream for coconut milk to keep it dairy-free. - For a gluten-free option, ensure your broth is gluten-free. These changes help everyone enjoy this delightful soup. Feel free to customize it to fit your needs. For the complete recipe, check out the Full Recipe. First, gather your fresh ingredients. You will need 2 pounds of ripe tomatoes. Cut them in half. Also, take 1 medium onion and quarter it. Next, grab 4 unpeeled garlic cloves. These will add great flavor. Place all these on a baking sheet. It's important to have even spacing. This helps them roast well. Drizzle 2 tablespoons of olive oil over the veggies. Then, sprinkle salt, pepper, and 1 teaspoon of dried basil. This will make your soup taste rich. Now, preheat your oven to 425°F (220°C). Once it’s hot, place the baking sheet inside. Roast the veggies for about 25 to 30 minutes. You want them to be caramelized and slightly charred. This step is key for deep flavor. After roasting, take the baking sheet out and let it cool for a few minutes. When they are cool enough to handle, squeeze the roasted garlic from its skins. In a blender, combine the squeezed garlic, roasted tomatoes, and onions. Add 1 teaspoon of sugar to balance the acidity. Blend until the mixture is smooth. In a large pot, pour in the blended mix along with 4 cups of vegetable broth. Stir it well and bring it to a gentle simmer over medium heat. After that, reduce the heat. Stir in 1 cup of heavy cream or coconut milk for a vegan option. Mix until it’s creamy and heated through. Feel free to add more salt and pepper to taste. Serve your delicious soup hot, garnished with fresh basil leaves for a lovely finish. For the complete recipe, check out the full recipe section. To boost the flavor of your creamy roasted tomato soup, try adding fresh herbs. Fresh basil brings a bright taste. A pinch of red pepper flakes adds a nice kick. You can also mix in a tablespoon of balsamic vinegar for depth. For a smoky twist, add a bit of smoked paprika. Many cooks rush the roasting step. Roasting takes time, so let the tomatoes caramelize. This adds rich flavor. Avoid using too much broth; it can make the soup thin. Also, don't skip blending well. A smooth texture makes the soup creamy and enjoyable. Serve the soup hot and top it with fresh basil leaves. You can add a swirl of cream for extra richness. Pair it with a crunchy grilled cheese sandwich for a classic combo. Consider serving with crusty bread for dipping. This soup also works well in a bowl with a side salad. Check out the Full Recipe for more ideas! {{image_2}} You can make this soup vegan and dairy-free very easily. Instead of heavy cream, use coconut milk. Coconut milk gives a rich, creamy texture. It also adds a nice flavor. Make sure to pick unsweetened coconut milk for the best taste. This small change keeps all the goodness while fitting a vegan diet. Adding herbs and spices can change the flavor of your soup. For a fresh twist, try adding thyme or rosemary. Both herbs bring a warm taste that pairs well with tomatoes. You can also sprinkle in a bit of chili powder for some heat. A pinch of smoked paprika adds a smoky flavor that is delightful. Experiment with your favorites to find your perfect mix! Want to make your soup more filling? Add protein! You can stir in cooked lentils or chickpeas. Both options add nutrition and heartiness. For meat lovers, shredded chicken or diced sausage works well too. Just make sure to add them when you blend the soup or heat it up. This way, you can enjoy a tasty and satisfying meal. For the full recipe, check out the details above! To keep your creamy roasted tomato soup fresh, let it cool first. Pour the soup into a clean, airtight container. Seal it tight to avoid leaks and air exposure. Store it in the fridge for up to four days. If you plan to eat it later, this method works well. Just remember to label the container with the date. Freezing is a great option if you want to save some soup for later. Use a freezer-safe container or heavy-duty freezer bags. Leave a little space at the top for the soup to expand as it freezes. You can freeze it for up to three months. When you’re ready to enjoy it again, just take it out and thaw it in the fridge overnight. Reheating your soup is easy. Pour the soup into a pot over medium heat. Stir it often to prevent sticking and burning. Heat until it's warm but not boiling. You can also use a microwave if you prefer. Just heat it in short bursts, stirring in between. This keeps the flavor and texture nice. Enjoy your soup just like it was fresh! For the full recipe, check out the detailed instructions. Yes, you can use canned tomatoes. They save time and still taste good. Look for whole, peeled tomatoes for the best flavor. Drain some liquid if you want a thicker soup. Canned tomatoes can make your soup just as tasty as fresh ones. This soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. Let it cool before putting it in the fridge. If you want it to last longer, consider freezing it. Tomatoes are packed with nutrients. They have vitamins A and C, which boost your immune system. They also contain antioxidants that fight free radicals. Plus, tomatoes can help with heart health. This soup is not just tasty; it’s good for you too! For more details on how to make this delicious soup, check out the Full Recipe. Creamy roasted tomato soup is simple and tasty. We discussed essential and optional ingredients, ensuring flavor and dietary needs. I provided step-by-step instructions, tips, and variations, so you can customize your soup. Storing leftovers and reheating them was also covered for your convenience. In the end, this soup is flexible and can fit your taste. Enjoy making your own version that warms your heart!

Creamy Roasted Tomato Soup

Indulge in this delicious creamy roasted tomato soup that warms the soul! Made with fresh tomatoes, garlic, and a touch of cream, this easy recipe combines wholesome ingredients for a comforting meal. Perfect for any occasion, it’s vegan-friendly when using coconut milk. Discover how to whip up this flavorful dish in just 50 minutes. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon sugar

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    On a baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic. Drizzle with olive oil and sprinkle with salt, pepper, and dried basil.

      Roast in the preheated oven for 25-30 minutes, or until the tomatoes are caramelized and slightly charred.

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

          Squeeze the roasted garlic from its skins and combine the garlic, tomatoes, and onion in a blender. Add the sugar and blend until smooth.

            In a large pot, add the blended mixture and vegetable broth. Stir to combine and bring to a gentle simmer over medium heat.

              Reduce heat and stir in the heavy cream (or coconut milk) until the soup is creamy and heated through. Season with additional salt and pepper if desired.

                Serve the soup hot, garnished with fresh basil leaves for an aromatic touch.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4