Ingredients with Measurements:
- 1 head of garlic
- 2 pounds of ripe tomatoes
- 2 tablespoons of olive oil
- 1 onion, chopped
- 4 cups of vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/2 cup of heavy cream (optional)
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Place on a baking sheet.
3. Cut the tomatoes in half and place them on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast the garlic and tomatoes in the oven for 30-40 minutes, until the tomatoes are soft and the garlic is golden brown and fragrant.
5. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
6. Add the roasted tomatoes and garlic (squeezed out of the cloves) to the pot, along with the vegetable broth, dried basil, and dried oregano. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. If desired, stir in the heavy cream and heat through.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 17g
Protein: 4g
Fiber: 4g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Fresh basil and oregano can be used instead of dried.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a can of drained and rinsed white beans for extra protein and creaminess.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Roasting the garlic and tomatoes brings out their sweetness and depth of flavor.
- Be careful when blending hot soup in a blender - allow it to cool slightly and blend in batches if necessary.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh basil or a drizzle of olive oil.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh herbs
- Drizzle of olive oil
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw tomatoes.
- Store leftover soup in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Tomato soup has been a popular dish in America since the late 19th century, when canned tomato soup was first introduced by Joseph Campbell. Roasting the tomatoes and garlic adds a modern twist to this classic dish.
Flavor profiles:
- Sweet
- Savory
- Tangy
- Garlicky
Serving suggestions:
- Serve as a first course or light lunch.
- Pair with a grilled cheese sandwich for a comforting meal.
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