Roasted Tomato Soup Recipe

Tomatoes: The star of the dish, providing a rich and tangy flavor when roasted.

Garlic: Adds a robust and aromatic depth to the soup.

Onion: Contributes sweetness and complexity to the flavor profile.

Olive oil: Helps in roasting the vegetables and adds a subtle richness.

Vegetable broth: Forms the liquid base of the soup, enhancing the overall taste.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Pepper: Adds a hint of spice and balances the sweetness of the tomatoes.

Dried basil: Infuses the soup with a fragrant, herbal note.

When roasting the tomatoes, garlic, and onion, make sure to spread them out evenly on the baking sheet to ensure they cook uniformly. This will help achieve a consistent flavor and texture in your soup. Additionally, don't overcrowd the pan; if necessary, use two baking sheets to give the vegetables enough space to roast properly.

• halved tomatoes - Substitute with canned tomatoes: Canned tomatoes can provide a similar flavor and are convenient when fresh tomatoes are not in season.

• halved tomatoes - Substitute with red bell peppers: Roasted red bell peppers can add a sweet and smoky flavor, offering a different but delicious twist.

• halved garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it won't provide the same depth of flavor as fresh roasted garlic.

• halved garlic - Substitute with shallots: Shallots can add a milder, slightly sweet flavor that complements the soup well.

• quartered onion - Substitute with leeks: Leeks offer a milder, more delicate onion flavor that can enhance the soup's taste.

• quartered onion - Substitute with scallions: Scallions can provide a fresh, slightly sharp flavor that works well in soups.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a good alternative for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for roasting.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it will make the soup non-vegetarian.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• dried basil - Substitute with fresh basil: Fresh basil can provide a more vibrant and aromatic flavor compared to dried basil.

• dried basil - Substitute with dried oregano: Dried oregano offers a different but complementary herbaceous flavor.

• Allow the roasted tomato soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• For short-term storage, transfer the soup to an airtight container. Refrigerate for up to 4-5 days. Make sure to label the container with the date to keep track of freshness.

• If you plan to freeze the soup, pour it into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• For easy portioning, consider freezing the soup in individual servings. You can use silicone muffin trays or ice cube trays for this purpose. Once frozen, transfer the portions to a larger freezer bag.

• When ready to reheat, thaw the soup in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

• Taste and adjust the seasoning with salt and pepper before serving. The flavors might have mellowed during storage, so a little extra seasoning can help bring them back to life.

• For an added touch, garnish the reheated soup with fresh basil or a drizzle of olive oil before serving. This can enhance the flavor and presentation of your dish.

• Stovetop Method: Pour the roasted tomato soup into a saucepan. Heat over medium-low heat, stirring occasionally to ensure even warming. Once the soup is steaming and heated through, it's ready to serve.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until the soup is thoroughly warmed. Stir halfway through to ensure even heating.

• Slow Cooker Method: Pour the roasted tomato soup into a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for keeping the soup warm for an extended period without overcooking.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the soup over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through. This gentle method helps prevent scorching.

• Oven: Used to roast the tomatoes, garlic, and onion at 400°F (200°C) until they are soft and slightly charred.

• Baking sheet: A flat surface to place the halved tomatoes, garlic, and onion for roasting.

• Blender: Used to blend the roasted vegetables with vegetable broth until smooth.

• Large pot: Used to simmer the blended mixture with dried basil over medium heat.

• Knife: Essential for halving the tomatoes, garlic, and quartering the onion.

• Cutting board: A surface to safely cut and prepare the vegetables.

• Measuring spoons: Used to measure the olive oil and dried basil accurately.

• Spatula: Useful for transferring the roasted vegetables from the baking sheet to the blender.

• Ladle: Handy for serving the hot soup into bowls.

• Soup bowls: To serve the finished roasted tomato soup.

Preheat the oven: Start preheating the oven while you prepare the tomatoes, garlic, and onion to save time.

Use a food processor: Instead of a blender, use a food processor to quickly blend the roasted vegetables and vegetable broth.

Batch roasting: Roast extra tomatoes, garlic, and onion for future recipes to save time on prep later.

Pre-chopped vegetables: Buy pre-chopped onion and pre-peeled garlic to cut down on prep time.

Simmer while blending: Start simmering the vegetable broth while the vegetables are roasting to save time.