Roasted Tomato Soup Recipe

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

Garlic: Adds depth and a subtle sweetness to the soup.

Onion: Contributes a savory base and enhances the overall flavor.

Olive oil: Used for roasting the vegetables, adding a smooth texture and richness.

Vegetable broth: The liquid base that brings all the flavors together.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and balances the sweetness of the tomatoes.

When roasting the tomatoes, garlic, and onion, make sure to spread them out evenly on the baking sheet to ensure they roast uniformly. This will help achieve a consistent flavor throughout the soup. Additionally, you can add a pinch of sugar to the vegetables before roasting to enhance their natural sweetness and balance the acidity of the tomatoes.

• halved tomatoes - Substitute with canned tomatoes: Canned tomatoes can provide a similar depth of flavor and are convenient, especially when fresh tomatoes are out of 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 to the soup.

• cloves separated and peeled 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 garlic.

• cloves separated and peeled garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness, making them a good alternative.

• chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, which can complement the roasted tomatoes well.

• chopped onion - Substitute with scallions: Scallions can provide a similar flavor profile and are a good substitute if you prefer a milder onion taste.

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

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good option for those looking for a different flavor profile.

• 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 and are a convenient alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but exciting flavor profile.

• Allow the roasted tomato soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 4-5 days.
• For longer storage, freeze the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow the soup to expand as it freezes.
• Label the containers or bags with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a reasonable time frame.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. For a quicker option, you can also use the defrost setting on your microwave.
• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches your desired temperature. You can also reheat it in the microwave, stirring every minute or so to ensure even heating.
• If the soup has thickened too much during storage, add a splash of vegetable broth or water to reach your preferred consistency.
• Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of croutons for added texture and flavor before serving.

• Stovetop Method: Pour the roasted tomato soup into a saucepan. Heat over medium heat, stirring occasionally, until the soup is warmed through. This method helps maintain the soup's texture and flavor.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot. Adjust the time based on your microwave's power.

• Oven Method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is thoroughly heated. This method is great if you're reheating a large batch.

• Slow Cooker Method: Pour the soup into your slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect for keeping the soup warm for an extended period, especially if you're serving it at a gathering.

• Double Boiler Method: Place the soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through. This gentle method prevents the soup from scorching.

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

• Baking sheet: To hold the tomatoes, garlic, and onion while they roast in the oven.

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

• Large pot: To simmer the blended soup and adjust the seasoning.

• Knife: To chop the onion and halve the tomatoes.

• Cutting board: To provide a surface for chopping the onion and halving the tomatoes.

• Measuring spoons: To measure out the olive oil.

• Measuring cups: To measure the vegetable broth.

• Spatula: To transfer the roasted vegetables from the baking sheet to the blender.

• Ladle: To serve the hot soup into bowls.

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

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

Roast in batches: If your baking sheet is small, roast the vegetables in batches to ensure even cooking.

Blend in the pot: Use an immersion blender directly in the pot to save time on transferring and cleaning a separate blender.

Make extra: Double the recipe and freeze half for a quick meal later.