Can I use a regular blender to puree the soup?

Yes, you just need to be very careful when blending hot liquids in any high-speed blender. Make sure the small lid in the middle isn't fully closed to avoid the lid flying off due to the pressure from hot steam. You could also blend it in a food processor but again, make sure it's not fully closed so the hot steam can escape.

How do I make the soup creamier?

You can add heavy cream or vegan heavy cream. Alternatively, you can also add coconut milk.

Why does my soup have a very mellow tomato flavor?

You should always use very ripe tomatoes. The better the tomatoes, the better the soup. If it's not tomato season, add more tomato paste to enhance the tomato flavor.

Roasted Tomato and Garlic Soup

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5 from 8 reviews

Roasted Tomato and Garlic Soup

Recipe by Veronika Sykorova

This Roasted Tomato and Garlic Soup is incredibly easy to make, simple, and really flavorful. Serve on its own or with grilled cheese!

Total Time50 minutes
Yield3-4 1x
DietVegan

Ingredients

Units Scale

3 lb Roma tomatoes (or any tomatoes you have)
2 garlic bulbs
2 tbsp extra virgin olive oil
1 medium yellow onion, peeled and cut into quarters
4 cups vegetable broth (add more or less based on desired consistency)
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
Small handful of fresh basil
For serving: fresh basil, croutons, cream, yogurt, or parmesan

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Instructions

Preheat your oven to 425F (215C).
Slice the tomatoes into halves or quarters based on how big they are and lay them out on a large, rimmed baking sheet with a quartered onion.
Cut the tops off the garlic bulbs and carefully peel off some of the outer layers without breaking up the garlic.
Place the garlic bulbs into aluminum foil and drizzle with olive oil. Wrap with the foil and add to the baking sheet.
Roast for 30-40 minutes. You can take out the tomatoes and onion a little earlier if they’re getting too dark and roast the garlic for a little longer until golden and caramelized.
Transfer the roasted tomatoes and onion to a large soup pot.
Squeeze out the roasted garlic into the pot and add vegetable broth, tomato paste, dried oregano, sea salt, black pepper, and fresh basil.
Use an immersion blender to puree the soup until smooth.
Warm up over medium heat until warmed through.
Serve with more fresh basil, croutons, a drizzle of cream or yogurt, or some parmesan cheese.

Equipment

Baking sheet

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Immersion blender

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Notes

Fridge: Store in an airtight container in the fridge for up to 3-4 days.

Freezer: Transfer to a freezer-safe container and freeze for 3-4 months.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Soup
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/roasted-tomato-garlic-soup/