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Creating a delicious bowl of Hearty Oven Roasted Garlic Tomato Soup begins with understanding the key ingredients that contribute to its rich flavor and texture. Each component plays a vital role in crafting a soup that is not only satisfying but also deeply flavorful.

Oven Roasted Garlic Tomato Soup

Warm up your evenings with a comforting bowl of Hearty Oven Roasted Garlic Tomato Soup. This delightful recipe transforms the classic tomato soup by combining the sweetness of roasted garlic and fresh tomatoes, providing a rich and nourishing experience. Perfect for autumn nights, this soup is not only delicious but packed with nutrients. Pair it with crusty bread for the ultimate cozy meal that brings warmth and comfort to your table. Enjoy the art of homemade cooking!
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Ingredients
  

2 lbs ripe tomatoes, quartered

1 whole garlic bulb, top sliced off to expose cloves

1 medium onion, finely chopped

3 tablespoons extra virgin olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

2 cups low-sodium vegetable broth

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Crusty bread, for serving (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.

      Prepare the Tomatoes and Garlic:

        On a large baking sheet, spread the quartered tomatoes around the edges and place the garlic bulb in the center (cut side facing up). Drizzle 2 tablespoons of olive oil over the tomatoes and garlic. Sprinkle with the dried basil, oregano, salt, and freshly cracked black pepper. Gently toss the tomatoes to ensure they're well coated in the oil and seasonings.

          Roast the Vegetables:

            Place the baking sheet in the preheated oven and roast the tomatoes and garlic for about 30-35 minutes. Their edges should be softened and lightly caramelized for added depth of flavor.

              Sauté the Onions:

                During the roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it turns translucent and fragrant, approximately 5 minutes.

                  Combine Ingredients:

                    Once the vegetables are roasted, allow the garlic to cool slightly. Squeeze the sweet, softened garlic out of its skins directly into the pot with the sautéed onions. Add the roasted tomatoes along with all their juices and the balsamic vinegar.

                      Add Broth:

                        Pour in the vegetable broth and stir well to combine. Bring the mixture to a gentle simmer and let it cook uncovered for an additional 10 minutes, allowing the flavors to meld beautifully.

                          Purée the Soup:

                            Using an immersion blender, carefully purée the soup until smooth. If you are using a traditional blender, let the mixture cool slightly before transferring it in batches, and blend with caution to avoid splattering hot liquid.

                              Adjust Seasoning:

                                Taste the soup, then adjust the seasoning with additional salt, pepper, or balsamic vinegar as desired to enhance its flavor.

                                  Serve:

                                    Ladle the creamy soup into bowls. Garnish with fresh basil leaves and a light drizzle of olive oil for extra richness. Serve alongside crusty bread for delightful dipping, which is highly recommended!

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                                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4