** Roasted Garlic Tomato Bliss**
** Dive into a bowl of warmth with this roasted garlic tomato soup, featuring the rich flavors of sun-ripened tomatoes and aromatic garlic. The garlic is slow-roasted to perfection, lending a sweet, caramelized depth that beautifully complements the tomatoes. Perfect for a cozy night in or as a starter for your next gathering, this soup is comfort in every spoonful.**
ingredients
- **
- 2 pounds fresh ripe tomatoes, quartered
- 1 head of garlic, top trimmed off
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Crusty bread, for serving **
steps
- 1.
**
- 2.
Preheat the oven to 400°F (200°C).
- 3.
Place the quartered tomatoes cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- 4.
Wrap the head of garlic in aluminum foil and place it on the same baking sheet. Roast for 30-35 minutes, or until the tomatoes are caramelized and the garlic is soft.
- 5.
Meanwhile, in a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 6.
Once the tomatoes and garlic are roasted, squeeze the garlic cloves out of their skins directly into the pot with the onions.
- 7.
Add the roasted tomatoes and all their juices, along with the vegetable broth, dried basil, and oregano.
- 8.
Bring to a simmer and cook for 15 minutes, allowing the flavors to meld together.
- 9.
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- 10.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil leaves and paired with crusty bread. **
