Herb-Infused Roasted Tomato and Garlic Soup
Savor the comforting warmth of our Herb-Infused Roasted Tomato and Garlic Soup, a twist on the classic that brings out deep flavors with a hint of aromatic herbs, perfect for chilly days.
Prep time: 10 minutesCook time: 40 minutesServes: 4
Ingredients
2 lbs ripe tomatoes
1 head of garlic
1 large onion
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cups vegetable broth
1/2 cup fresh basil leaves
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
1/4 cup heavy cream (optional)
Instructions
1. Preheat the oven to 400°F.
2. Cut the tomatoes into halves and place them on a baking sheet.
3. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet.
4. Cut the onion into quarters and add to the baking sheet.
5. Drizzle everything with olive oil and balsamic vinegar, then sprinkle with salt, pepper, thyme, and oregano.
6. Roast for 40 minutes until tomatoes and onions are caramelized and garlic is soft.
7. Remove from the oven and allow to cool slightly.
8. Squeeze the roasted garlic cloves out of their skins.
9. In a blender, combine the roasted vegetables, garlic, and basil leaves with vegetable broth. Blend until smooth.
10. Pour the mixture into a pot, add heavy cream if using, and heat gently over medium heat.
11. Adjust seasoning with salt and pepper to taste.
12. Serve hot with crusty bread.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
