Let's learn how to make a hearty roasted garlic tomato soup that will make you feel satisfied and cozy inside. It is so easy to make. Roast the vegetables, blend them until smooth and let it simmer in a pot.
Put tomatoes, onion and garlic in a baking sheet. Sprinkle thyme, salt, pepper and paprika over them. Drizzle olive oil on the top and toss. Bake for 30 minutes or until tomatoes are tender.
Let them cool for 5 minutes. Transfer the roasted tomatoes and onion into a blender. Squeeze the roasted garlic cloves over them.
Add fresh basil and pour 1 cup of water over them. Blend until smooth.
Transfer the puree into a pot and add the remaining 1 cup of hot water. Let it simmer for 5 minutes, stirring a few times.
Remove from the heat and serve with crumbled feta cheese and fresh basil on the top.
Don't peel the tomatoes. It is really unnecessary for this roasted tomato and garlic soup.
Don't peel garlic before roasting. Just remove the papery outer skin of them if you want.
To store in the refrigerator: Put any leftover soup in and airtight container and store it in the refrigerator for up to 4 days. Reheat it in a pan on the stovetop. Add a little water or stock and stir occasionally.
To store in the freezer: Put the soup in freezer-friendly containers or in freezer bags (in small portions if you want) and store them in the freezer for up to 3 months. To reheat, thaw it in the refrigerator and then heat on the stovetop, stirring occasionally.
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