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There’s something truly special about a bowl of homemade tomato soup. Beyond the exquisite taste, cooking from scratch brings numerous benefits that elevate the dining experience. One of the primary advantages is control over ingredients. When you make your own soup, you can choose the freshest produce, customize flavors, and avoid preservatives and additives often found in store-bought varieties. This not only enhances the quality of your meal but also ensures that it aligns with your dietary preferences and needs.

Oven Roasted Garlic Tomato Soup

Discover the heartwarming flavors of homemade Oven Roasted Garlic Tomato Soup with this easy recipe. Enjoy the perfect blend of sweet, ripe tomatoes and aromatic roasted garlic, creating a nourishing dish that's perfect for any season. Learn how to select fresh ingredients, master the roasting technique, and combine them for a rich and satisfying meal. Whether served alone or paired with grilled cheese, this soup is sure to be a comforting favorite.
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Ingredients
  

2 pounds ripe tomatoes, halved (a mix of heirloom and Roma works beautifully)

1 head of garlic, unpeeled

1 medium onion, finely chopped

3 tablespoons olive oil, divided

1 teaspoon sugar (optional, to balance acidity)

Salt and freshly cracked pepper, to taste

4 cups vegetable or chicken broth

1/4 cup fresh basil leaves, torn (reserve some for garnish)

1 teaspoon balsamic vinegar (optional, for added depth)

1/2 cup heavy cream (optional, to add creaminess)

Instructions
 

Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    Prepare the tomatoes and garlic: On the prepared baking sheet, arrange the halved tomatoes cut-side up, and place the whole head of garlic (with the top cut off to expose the cloves). Drizzle with 2 tablespoons of olive oil, then season generously with salt and pepper. Toss lightly to ensure even coating.

      Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes, until the tomatoes are caramelized and juicy, and the garlic has softened and turned golden.

        Sauté the onions: While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5-7 minutes.

          Combine and simmer: After roasting, squeeze the soft garlic cloves out of their skins directly into the pot with the sautéed onions. Add the roasted tomatoes along with any juices from the baking sheet. Sauté the mixture for an additional 2-3 minutes to meld the flavors.

            Add broth and season: Pour in the broth and stir in the optional sugar along with salt and pepper to taste. Bring the mixture to a rolling boil before reducing the heat to a gentle simmer for about 20 minutes, allowing the flavors to develop.

              Blend the soup: Once simmered, remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If you’re using a conventional blender, let the soup cool slightly before blending in batches to ensure safety.

                Finish with basil and cream: Return the pureed soup to the pot. Stir in the torn basil leaves and balsamic vinegar (if using), then let it simmer for another 5 minutes. For a luxuriously creamy texture, stir in the heavy cream just before serving.

                  Serve hot: Taste and adjust the seasoning if needed. Ladle the soup into bowls, garnish with additional fresh basil leaves, and savor your delicious creation!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                      - Presentation Tips: Consider serving the soup with a drizzle of olive oil or a swirl of cream on top, and accompany it with crusty bread for dipping. A sprig of fresh basil can add a pop of color and aroma!