Creamy Roasted Tomato & Garlic Soup
This flavorful and comforting Creamy Roasted Tomato & Garlic Soup is the perfect dish for cozy evenings. Using ripe plum tomatoes, aromatic garlic, and fragrant herbs, this recipe transforms simple ingredients into a rich and satisfying soup. The roasting process enhances the sweetness of the tomatoes and garlic, while a splash of balsamic vinegar adds a tangy depth. Whether you're looking for a wholesome meal for yourself or planning to share with friends, this soup is versatile enough to accommodate various diets. Serve it with crusty bread or grilled cheese for the ultimate comfort food experience.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
plum tomatoes
2 lbs (washed and halved)
garlic cloves
6 (peeled and whole)
red onion
1/4 medium (cut into wedges)
olive oil
1 tablespoon (for drizzling)
balsamic vinegar
1 tablespoon (for drizzling)
oregano
2 sprigs (leaves removed from stem)
basil leaves
3-4 (whole)
salt
to taste (to season)
black pepper
to taste (to season)
fat-free chicken broth or water
2 cups (for blending)
Parmesan cheese
1/4 cup (shaved or grated (optional))
Instructions
1
Preheat the oven to 375°F (190°C).
2
Rinse the plum tomatoes and cut them in half. Place them in a shallow baking dish, cut side down.
3
Chop the red onion into wedges and add to the baking dish along with the whole garlic cloves, oregano leaves, and basil leaves.
4
Drizzle the olive oil and balsamic vinegar over the vegetables, ensuring they are well coated.
5
Season with salt and freshly cracked pepper according to your taste.
6
Roast the mixture in the preheated oven for about 45 minutes or until the tomatoes are soft and slightly charred.
7
Remove from the oven and allow the vegetables to cool slightly.
8
Transfer the roasted vegetables to a food processor or blender. Add the chicken broth (or water) gradually while blending until the soup reaches your desired consistency.
9
For a smoother texture, blend until fully combined and silky.
10
Alternatively, you can use an immersion blender directly in the baking dish to puree the soup. If you warm the broth before adding, the soup will be hot and ready to serve.
11
Serve warm, garnished with shaved or grated Parmesan cheese if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this soup?
The main ingredient is 2 lbs of plum tomatoes.
How many garlic cloves are required?
You will need 6 peeled and whole garlic cloves.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long do the vegetables need to roast?
Roast the vegetables for about 45 minutes until they are soft and slightly charred.
Can I use water instead of chicken broth?
Yes, you can use 2 cups of water as an alternative to chicken broth for blending.
Is this recipe suitable for vegetarians?
Yes, if you use water or vegetable broth instead of chicken broth, it is suitable for vegetarians.
How many servings does this recipe provide?
This recipe makes 8 servings.
What type of onion should I use?
The recipe calls for 1/4 of a medium red onion, cut into wedges.
What herbs are included in the recipe?
The recipe uses fresh oregano leaves and whole basil leaves.
Is the Parmesan cheese required?
No, the 1/4 cup of shaved or grated Parmesan cheese is optional for garnish.
What is the purpose of balsamic vinegar in this soup?
Balsamic vinegar adds a tangy depth and enhances the sweetness of the roasted tomatoes.
How should the tomatoes be prepared for roasting?
The plum tomatoes should be washed, cut in half, and placed cut side down in the baking dish.
Can I use an immersion blender for this recipe?
Yes, you can use an immersion blender directly in the baking dish to puree the soup.
How do I achieve a silky smooth texture?
Blend the roasted vegetables in a food processor or blender until fully combined and silky.
What should I serve with this soup?
It is recommended to serve this soup with crusty bread or grilled cheese.
Is this soup considered healthy?
Yes, it is tagged as a healthy meal featuring fresh vegetables and light olive oil.
Should the garlic be minced before roasting?
No, the garlic cloves should be kept whole and peeled.
How much olive oil is used?
The recipe requires 1 tablespoon of olive oil for drizzling over the vegetables.
Can this recipe be considered Italian cuisine?
Yes, the use of tomatoes, garlic, basil, oregano, and olive oil classifies it as Italian cuisine.
Is there a kosher option for this recipe?
Yes, the recipe is tagged as having a kosher option.
How can I ensure the soup is hot when served?
If you warm the broth before adding it to the roasted vegetables for blending, the soup will be hot and ready to serve.
What kind of pepper should I use?
The recipe suggests using freshly cracked black pepper to taste.
Do I need to peel the tomatoes?
No, the instructions do not require peeling; roasting and blending will incorporate the skins.
What size should the red onion be cut?
The red onion should be cut into wedges.
How many basil leaves are needed?
The recipe calls for 3 to 4 whole basil leaves.
Is this soup gluten-free?
The primary ingredients are naturally gluten-free, but always check your broth label to be certain.
Can I make this soup vegan?
Yes, use water or vegetable broth and omit the optional Parmesan cheese to make it vegan.
What is the total ingredient count?
There are 11 ingredients in total for this recipe.
Should the oregano be added with the stem?
No, the leaves should be removed from the stem before adding them to the baking dish.
Does the recipe specify a calorie count?
No, the nutritional information like calories, fat, and carbohydrates is not specified in this record.