Ingredients with Measurements:
- 2 pounds of ripe tomatoes
- 1 head of garlic
- 1 onion, chopped
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tomatoes in half and place them cut-side up on a baking sheet.
3. Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Place it on the same baking sheet.
4. Roast the tomatoes and garlic in the oven for 30-40 minutes, or until the tomatoes are soft and slightly browned.
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 (squeeze the garlic out of the cloves) to the pot, along with 4 cups of vegetable broth, dried basil, dried oregano, salt, and pepper.
7. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.
8. Use a blender or immersion blender to puree the soup until smooth.
9. Serve hot with your desired garnish.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Fresh basil and oregano can be used instead of dried.
Variations:
- Add a can of drained and rinsed white beans to the soup for extra protein.
- Top the soup with croutons or grated Parmesan cheese.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Don't skip roasting the garlic – it adds a delicious depth of flavor to the soup.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh herbs (basil, oregano, parsley)
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. It became even more popular during the Great Depression when it was a cheap and easy meal to make.
Flavor profiles:
This soup is savory and slightly sweet from the roasted tomatoes. The garlic adds a rich, earthy flavor.
Serving suggestions:
Serve the soup as a main course with a side salad or sandwich.
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