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To make this one-pot creamy roasted tomato soup, you need: - 2 lbs ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil These main ingredients set the base for a rich and flavorful soup. The ripe tomatoes bring sweetness, while the onion adds depth. Garlic gives it a nice kick. For herbs and seasoning, gather: - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper These herbs enhance the soup's taste. Oregano and basil add warmth and earthiness. Adjust salt and pepper to match your taste. For the broth and cream, you will need: - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - Fresh basil for garnish The vegetable broth creates a savory base. Heavy cream or coconut milk makes it creamy and smooth. Fresh basil on top adds a pop of color and flavor. This soup is not just simple; it is a comforting dish that warms your heart. Enjoy making this delightful recipe! 1. First, preheat your oven to 400°F (200°C). This step warms up the oven, so your soup roasts evenly. 2. Next, take 2 lbs of ripe tomatoes and cut them in half. Then, chop 1 medium onion. Add 4 cloves of minced garlic to the mix. 1. On a large baking sheet, arrange the halved tomatoes, chopped onion, and minced garlic. Make sure they are spread out well. 2. Drizzle 2 tablespoons of olive oil over the mixture. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper on top. Toss everything to coat nicely. 3. Roast the mixture in the oven for about 25-30 minutes. You want the tomatoes to be caramelized and soft. 1. After roasting, transfer the mixture to a large pot. 2. Pour in 4 cups of vegetable broth and bring it to a boil over medium heat. Reduce the heat and let it simmer for about 10 minutes. This helps the flavors mix well. 3. Remove the pot from the heat. Blend the mixture using an immersion blender until it's smooth. If you don’t have one, carefully pour the mixture into a countertop blender in batches. 4. Once blended, stir in 1 cup of heavy cream or coconut milk. Return the pot to low heat until it warms through. Taste and adjust seasoning with more salt and pepper if needed. Choosing ripe tomatoes is key. Use fresh, in-season tomatoes for the best taste. They should be firm and red. If you can’t find fresh ones, canned whole tomatoes work too. Adjusting the seasoning is also important. Start with salt and pepper, then taste. Add more until it's just right for you. I prefer using an immersion blender for this soup. It’s easy and safe. Just blend right in the pot. If you use a countertop blender, let the soup cool a bit. Hot liquids can splatter, so only fill the blender halfway. Hold the lid down securely while blending. Pair your soup with crusty bread or a grilled cheese sandwich. These add a nice crunch. For garnishing, sprinkle fresh basil on top. You can also drizzle a little olive oil or add croutons for extra flavor. Making it look pretty makes it taste better! {{image_2}} You can easily make this soup dairy-free. Just swap the heavy cream for coconut milk. Coconut milk adds a rich, creamy texture. It also brings a hint of sweetness. This change keeps the soup smooth and delicious without dairy. You can boost the soup with more veggies. Try adding chopped carrots or bell peppers. They add color and nutrition. You can also stir in some cooked grains, like quinoa or rice, for extra heartiness. For a fun twist, make grilled cheese croutons. Just toast bread with cheese until golden. Cut them into small squares and float them on top of the soup. They add crunch and extra flavor. Want some heat? Add red pepper flakes or cayenne pepper. Start with a small amount and taste. You can always add more if you want it spicier. Herbs can also change the flavor. Try adding fresh thyme or rosemary. These herbs can bring new life to your soup. Experiment with what you like best! To store leftover soup, let it cool first. Then, pour it into airtight containers. Make sure to leave some space at the top for expansion. It stays fresh for about 3 to 5 days in the fridge. I recommend using glass or BPA-free plastic containers. They keep flavors in and are easy to clean. For proper freezing, let the soup cool completely. Then, use freezer-safe containers or bags. Squeeze out any air before sealing them. This soup can last for about 3 months in the freezer. Just remember, the longer it stays, the more it may lose flavor. To reheat without losing flavor, use low heat on the stovetop. Stir often to keep it smooth. If you want to use a microwave, heat in short bursts. Stir in between to ensure even heating. This way, you can enjoy a warm and tasty bowl every time. Yes, you can make this soup ahead of time. After cooking, let it cool. Transfer it to a container and store it in the fridge. It stays fresh for up to three days. To reheat, warm it on the stove over low heat. Stir gently and add water if it gets too thick. If you want a lighter option, use milk instead of heavy cream. You can also try nut creams like cashew or almond cream. These alternatives give a nice flavor while making the soup dairy-free. Coconut milk is great too, adding a sweet twist. Leftover soup lasts about three days in the fridge. For longer storage, freeze it. In the freezer, it keeps for up to three months. Make sure to use airtight containers or freezer bags. Label them for easy access later. This recipe is not vegan because it uses heavy cream. To make it vegan, swap the heavy cream for coconut milk or any nut cream. Ensure that the vegetable broth is also vegan. With these changes, you can enjoy a creamy, plant-based soup. This soup blends ripe tomatoes, onion, and garlic with herbs for a tasty treat. Roasting the ingredients boosts flavor, while cream adds richness. You can adjust to fit your taste with dairy-free or spicy options. Proper storage helps keep leftovers fresh. I encourage you to try this simple recipe and enjoy unique variations. Making this soup not only warms your belly but also sparks creativity in the kitchen. Dive in and savor the deliciousness you create.

One-Pot Creamy Roasted Tomato Soup

Warm up your kitchen with this One-Pot Creamy Roasted Tomato Soup that’s bursting with flavor! This easy recipe features ripe tomatoes, garlic, and fresh herbs, all roasted to perfection and blended for a smooth, creamy finish. Perfect for cozy dinners or lunch, it's a delightful dish you can whip up quickly. Click to explore the full recipe and enjoy a bowl of comfort today!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 medium onion, chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

Fresh basil for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the halved tomatoes, chopped onion, and minced garlic. Drizzle with olive oil and sprinkle oregano, basil, salt, and pepper over the top. Toss to coat.

      Roast in the oven for 25-30 minutes until tomatoes are caramelized and soft.

        Transfer the roasted mixture to a large pot.

          Pour in the vegetable broth and bring to a boil over medium heat. Reduce to a simmer for about 10 minutes to allow the flavors to meld.

            Remove from heat and blend the mixture using an immersion blender until smooth. Alternatively, you can carefully transfer it to a countertop blender in batches.

              Once blended, stir in the heavy cream (or coconut milk), and return the pot to low heat until warmed through. Adjust seasoning with additional salt and pepper if needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 min | Total Time: 50 min | Servings: 4-6