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Roasted Garlic Tomato Soup Savory and Comforting Dish

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Cooking is all about using fresh and tasty ingredients. Here’s what you need for Roasted Garlic Tomato Soup: - 6 ripe Roma tomatoes - Whole head of garlic - 1 medium onion - 3 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish - A pinch of red pepper flakes (optional) Each ingredient plays a key role in making this soup rich and flavorful. The Roma tomatoes give sweetness, while the garlic adds depth. The onion brings a nice base flavor. Vegetable broth keeps it light and savory. Olive oil adds richness, and herbs like oregano and basil give it a fragrant touch. I often suggest using fresh herbs. They make a big difference in taste. If you want a bit of heat, add red pepper flakes. This soup is very flexible. You can also play with the ingredients. Try different herbs or even add cream for a richer soup. For the complete cooking process, check out the Full Recipe. It's simple and will guide you step by step! 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for roasting the tomatoes and garlic perfectly. 2. Roasting the tomatoes and garlic: Place the halved Roma tomatoes and the whole head of garlic on a baking sheet. Drizzle one tablespoon of olive oil over them. Sprinkle with salt and pepper. Roast for 25-30 minutes. Look for the tomatoes to soften and caramelize slightly. 3. Sautéing onion and blending: While the tomatoes roast, chop one medium onion. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it turns translucent. Once the tomatoes and garlic are done, squeeze the roasted garlic into the pot. Add the roasted tomatoes, including any juices. 1. Combining ingredients in the pot: After adding the tomatoes and garlic, pour in 3 cups of vegetable broth. Then, add one teaspoon each of dried oregano and dried basil. If you like some heat, add a pinch of red pepper flakes. 2. Simmering the soup: Bring the mixture to a simmer. Let it cook for 10-15 minutes. This step allows the flavors to meld beautifully. 3. Blending until smooth: Use an immersion blender to blend the soup until it reaches a smooth texture. If you do not have an immersion blender, carefully transfer the soup to a regular blender in batches. 1. Adjusting seasoning: After blending, taste the soup. You may want to add more salt and pepper to enhance the flavor. 2. Serving suggestions: Serve the soup hot. Garnish with fresh basil leaves for a pop of color. For a delightful meal, pair it with crusty garlic bread. This method creates a savory and comforting dish that you will love. For the complete process, check the Full Recipe. Roasting garlic brings out its sweet flavor. To roast, cut the top off a whole head of garlic. Drizzle with olive oil and wrap it in foil. Bake it with the tomatoes for about 30 minutes. To enhance the flavor of your soup, use fresh herbs. Fresh basil or thyme makes a big difference. Dried herbs work too, but fresh herbs have a brighter taste. Add them near the end of cooking for the best flavor. Using ripe tomatoes is crucial. Roma tomatoes are great for this soup. They have fewer seeds and more flavor. Always check for firmness and vibrant color when selecting them. For blending, I prefer an immersion blender. It’s simple and keeps the soup warm. If you use a regular blender, let the soup cool first. Blend in small amounts to avoid splashes. Always hold the lid down with a towel for safety. Ensure you blend until smooth. The texture should be creamy and thick. If it’s too thick, add more broth or water. For serving, choose rustic bowls. They add charm and warmth to your meal. Drizzling olive oil on top gives a nice finish. Garnish with fresh basil leaves. You can also add a sprinkle of red pepper flakes for color and taste. Serve with crusty garlic bread to make it extra special. These tips will help you create a comforting bowl of roasted garlic tomato soup. Follow the Full Recipe for step-by-step guidance. {{image_2}} You can change a few ingredients to suit your taste. If you want alternatives to vegetable broth, try chicken broth or water. Both will work well. For a creamier soup, add heavy cream or coconut milk. This change adds richness. You can also spice things up. Consider adding cayenne or chili powder for heat. This soup is great for everyone. It’s vegan and vegetarian-friendly because it uses vegetable broth. If you want a gluten-free option, just check the broth label. Most should be gluten-free, making this soup safe for all. Serving this soup is fun! Pair it with crusty garlic bread or a fresh salad. For a twist, serve it bruschetta-style. Just top toasted bread with the soup and add fresh basil. This makes a wonderful appetizer or snack. You can find the Full Recipe for Roasted Garlic Tomato Soup in the earlier sections. Store your Roasted Garlic Tomato Soup in a clean, airtight container. This keeps it fresh and tasty. It’s best to let the soup cool before sealing it. In the fridge, your soup lasts about 3 to 5 days. If you see any mold or smell something off, toss it out. Freezing is a great way to save extra soup for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. Label your containers with the date. Your soup can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For quick thawing, run the container under cold water. When it's time to enjoy your soup again, you want to keep its flavor. The stovetop is the best way to reheat it. Just pour the soup into a pot and heat over medium-low. Stir often until it’s hot. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. The soup should be hot, not boiling. Enjoy that savory goodness! For the full recipe, check the previous section. How to make Roasted Garlic Tomato Soup from scratch? To make Roasted Garlic Tomato Soup from scratch, start by roasting fresh tomatoes and garlic. Use six ripe Roma tomatoes, a whole head of garlic, and a medium onion. You will also need vegetable broth, olive oil, oregano, basil, salt, and pepper. Check the Full Recipe for detailed steps. Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. Look for high-quality whole canned tomatoes. Drain them, then proceed as you would with fresh tomatoes. The flavor may differ, but it will still be tasty. What are the health benefits of Roasted Garlic Tomato Soup? This soup is rich in vitamins A and C, thanks to the tomatoes. Garlic may boost your immune system. The soup is low in calories and can be part of a healthy diet. How to adjust the texture of the soup? If the soup is too thick, add more vegetable broth to thin it out. For a chunkier texture, blend only part of the soup. This keeps some pieces of tomato intact. What to do if the soup is too acidic? To balance acidity, add a pinch of sugar. You can also stir in a small amount of cream. Both methods help smooth out the flavors. Can I make this soup in advance? Yes, you can make this soup in advance. Store it in an airtight container in the fridge for up to five days. Reheat it on the stove or in the microwave before serving. What are some ways to incorporate more vegetables into the recipe? You can add carrots, celery, or bell peppers to the pot when sautéing the onions. Spinach or kale can also be stirred in just before blending. This adds nutrition and flavor. In this blog post, we explored how to make Roasted Garlic Tomato Soup using simple, fresh ingredients. We broke down each step, from roasting tomatoes and garlic to blending the soup. You gained tips on enhancing flavors and presentation. This soup is not only easy to make but also full of healthy benefits. Enjoy experimenting with variations and storing leftovers. Make this delightful dish your own, and savor every bowlful! For the complete recipe, refer back to the earlier sections.
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Craving a warm, comforting dish that bursts with flavor? You’re in the right place! In this blog post, I’ll share my favorite Roasted Garlic Tomato Soup recipe. With just a few fresh ingredients, you can create a rich and savory soup perfect for any meal. Ready to dive into a bowl of deliciousness? Let’s explore the ingredients, steps, and tips to make this cozy classic your own!

Ingredients

Cooking is all about using fresh and tasty ingredients. Here’s what you need for Roasted Garlic Tomato Soup:

– 6 ripe Roma tomatoes

– Whole head of garlic

– 1 medium onion

– 3 cups vegetable broth

– 2 tablespoons olive oil

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– Salt and pepper to taste

– Fresh basil leaves for garnish

– A pinch of red pepper flakes (optional)

Each ingredient plays a key role in making this soup rich and flavorful. The Roma tomatoes give sweetness, while the garlic adds depth. The onion brings a nice base flavor. Vegetable broth keeps it light and savory. Olive oil adds richness, and herbs like oregano and basil give it a fragrant touch.

I often suggest using fresh herbs. They make a big difference in taste. If you want a bit of heat, add red pepper flakes. This soup is very flexible. You can also play with the ingredients. Try different herbs or even add cream for a richer soup.

For the complete cooking process, check out the Full Recipe. It’s simple and will guide you step by step!

Step-by-Step Instructions

Preparation Steps

1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for roasting the tomatoes and garlic perfectly.

2. Roasting the tomatoes and garlic: Place the halved Roma tomatoes and the whole head of garlic on a baking sheet. Drizzle one tablespoon of olive oil over them. Sprinkle with salt and pepper. Roast for 25-30 minutes. Look for the tomatoes to soften and caramelize slightly.

3. Sautéing onion and blending: While the tomatoes roast, chop one medium onion. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it turns translucent. Once the tomatoes and garlic are done, squeeze the roasted garlic into the pot. Add the roasted tomatoes, including any juices.

Cooking Steps

1. Combining ingredients in the pot: After adding the tomatoes and garlic, pour in 3 cups of vegetable broth. Then, add one teaspoon each of dried oregano and dried basil. If you like some heat, add a pinch of red pepper flakes.

2. Simmering the soup: Bring the mixture to a simmer. Let it cook for 10-15 minutes. This step allows the flavors to meld beautifully.

3. Blending until smooth: Use an immersion blender to blend the soup until it reaches a smooth texture. If you do not have an immersion blender, carefully transfer the soup to a regular blender in batches.

Final touches

1. Adjusting seasoning: After blending, taste the soup. You may want to add more salt and pepper to enhance the flavor.

2. Serving suggestions: Serve the soup hot. Garnish with fresh basil leaves for a pop of color. For a delightful meal, pair it with crusty garlic bread.

This method creates a savory and comforting dish that you will love. For the complete process, check the Full Recipe.

Tips & Tricks

Cooking Tips

Roasting garlic brings out its sweet flavor. To roast, cut the top off a whole head of garlic. Drizzle with olive oil and wrap it in foil. Bake it with the tomatoes for about 30 minutes.

To enhance the flavor of your soup, use fresh herbs. Fresh basil or thyme makes a big difference. Dried herbs work too, but fresh herbs have a brighter taste. Add them near the end of cooking for the best flavor.

Using ripe tomatoes is crucial. Roma tomatoes are great for this soup. They have fewer seeds and more flavor. Always check for firmness and vibrant color when selecting them.

Blending Techniques

For blending, I prefer an immersion blender. It’s simple and keeps the soup warm. If you use a regular blender, let the soup cool first. Blend in small amounts to avoid splashes. Always hold the lid down with a towel for safety.

Ensure you blend until smooth. The texture should be creamy and thick. If it’s too thick, add more broth or water.

Presentation Ideas

For serving, choose rustic bowls. They add charm and warmth to your meal. Drizzling olive oil on top gives a nice finish.

Garnish with fresh basil leaves. You can also add a sprinkle of red pepper flakes for color and taste. Serve with crusty garlic bread to make it extra special.

These tips will help you create a comforting bowl of roasted garlic tomato soup. Follow the Full Recipe for step-by-step guidance.

Variations

Ingredient Substitutions

You can change a few ingredients to suit your taste. If you want alternatives to vegetable broth, try chicken broth or water. Both will work well. For a creamier soup, add heavy cream or coconut milk. This change adds richness. You can also spice things up. Consider adding cayenne or chili powder for heat.

Dietary Variations

This soup is great for everyone. It’s vegan and vegetarian-friendly because it uses vegetable broth. If you want a gluten-free option, just check the broth label. Most should be gluten-free, making this soup safe for all.

Serving Suggestions

Serving this soup is fun! Pair it with crusty garlic bread or a fresh salad. For a twist, serve it bruschetta-style. Just top toasted bread with the soup and add fresh basil. This makes a wonderful appetizer or snack.

You can find the Full Recipe for Roasted Garlic Tomato Soup in the earlier sections.

Storage Info

Storing Leftovers

Store your Roasted Garlic Tomato Soup in a clean, airtight container. This keeps it fresh and tasty. It’s best to let the soup cool before sealing it. In the fridge, your soup lasts about 3 to 5 days. If you see any mold or smell something off, toss it out.

Freezing the Soup

Freezing is a great way to save extra soup for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. Label your containers with the date. Your soup can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. For quick thawing, run the container under cold water.

Tips for Reheating

When it’s time to enjoy your soup again, you want to keep its flavor. The stovetop is the best way to reheat it. Just pour the soup into a pot and heat over medium-low. Stir often until it’s hot. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. The soup should be hot, not boiling. Enjoy that savory goodness! For the full recipe, check the previous section.

FAQs

Common User Questions

How to make Roasted Garlic Tomato Soup from scratch?

To make Roasted Garlic Tomato Soup from scratch, start by roasting fresh tomatoes and garlic. Use six ripe Roma tomatoes, a whole head of garlic, and a medium onion. You will also need vegetable broth, olive oil, oregano, basil, salt, and pepper. Check the Full Recipe for detailed steps.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned tomatoes. Look for high-quality whole canned tomatoes. Drain them, then proceed as you would with fresh tomatoes. The flavor may differ, but it will still be tasty.

What are the health benefits of Roasted Garlic Tomato Soup?

This soup is rich in vitamins A and C, thanks to the tomatoes. Garlic may boost your immune system. The soup is low in calories and can be part of a healthy diet.

Flavor and Texture Queries

How to adjust the texture of the soup?

If the soup is too thick, add more vegetable broth to thin it out. For a chunkier texture, blend only part of the soup. This keeps some pieces of tomato intact.

What to do if the soup is too acidic?

To balance acidity, add a pinch of sugar. You can also stir in a small amount of cream. Both methods help smooth out the flavors.

Additional Tips

Can I make this soup in advance?

Yes, you can make this soup in advance. Store it in an airtight container in the fridge for up to five days. Reheat it on the stove or in the microwave before serving.

What are some ways to incorporate more vegetables into the recipe?

You can add carrots, celery, or bell peppers to the pot when sautéing the onions. Spinach or kale can also be stirred in just before blending. This adds nutrition and flavor.

In this blog post, we explored how to make Roasted Garlic Tomato Soup using simple, fresh ingredients. We broke down each step, from roasting tomatoes and garlic to blending the soup. You gained tips on enhancing flavors and presentation.

This soup is not only easy to make but also full of healthy benefits. Enjoy experimenting with variations and storing leftovers. Make this delightful dish your own, and savor every bowlful! For the complete recipe, refer back to the earlier sections.

Cooking is all about using fresh and tasty ingredients. Here’s what you need for Roasted Garlic Tomato Soup: - 6 ripe Roma tomatoes - Whole head of garlic - 1 medium onion - 3 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish - A pinch of red pepper flakes (optional) Each ingredient plays a key role in making this soup rich and flavorful. The Roma tomatoes give sweetness, while the garlic adds depth. The onion brings a nice base flavor. Vegetable broth keeps it light and savory. Olive oil adds richness, and herbs like oregano and basil give it a fragrant touch. I often suggest using fresh herbs. They make a big difference in taste. If you want a bit of heat, add red pepper flakes. This soup is very flexible. You can also play with the ingredients. Try different herbs or even add cream for a richer soup. For the complete cooking process, check out the Full Recipe. It's simple and will guide you step by step! 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for roasting the tomatoes and garlic perfectly. 2. Roasting the tomatoes and garlic: Place the halved Roma tomatoes and the whole head of garlic on a baking sheet. Drizzle one tablespoon of olive oil over them. Sprinkle with salt and pepper. Roast for 25-30 minutes. Look for the tomatoes to soften and caramelize slightly. 3. Sautéing onion and blending: While the tomatoes roast, chop one medium onion. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until it turns translucent. Once the tomatoes and garlic are done, squeeze the roasted garlic into the pot. Add the roasted tomatoes, including any juices. 1. Combining ingredients in the pot: After adding the tomatoes and garlic, pour in 3 cups of vegetable broth. Then, add one teaspoon each of dried oregano and dried basil. If you like some heat, add a pinch of red pepper flakes. 2. Simmering the soup: Bring the mixture to a simmer. Let it cook for 10-15 minutes. This step allows the flavors to meld beautifully. 3. Blending until smooth: Use an immersion blender to blend the soup until it reaches a smooth texture. If you do not have an immersion blender, carefully transfer the soup to a regular blender in batches. 1. Adjusting seasoning: After blending, taste the soup. You may want to add more salt and pepper to enhance the flavor. 2. Serving suggestions: Serve the soup hot. Garnish with fresh basil leaves for a pop of color. For a delightful meal, pair it with crusty garlic bread. This method creates a savory and comforting dish that you will love. For the complete process, check the Full Recipe. Roasting garlic brings out its sweet flavor. To roast, cut the top off a whole head of garlic. Drizzle with olive oil and wrap it in foil. Bake it with the tomatoes for about 30 minutes. To enhance the flavor of your soup, use fresh herbs. Fresh basil or thyme makes a big difference. Dried herbs work too, but fresh herbs have a brighter taste. Add them near the end of cooking for the best flavor. Using ripe tomatoes is crucial. Roma tomatoes are great for this soup. They have fewer seeds and more flavor. Always check for firmness and vibrant color when selecting them. For blending, I prefer an immersion blender. It’s simple and keeps the soup warm. If you use a regular blender, let the soup cool first. Blend in small amounts to avoid splashes. Always hold the lid down with a towel for safety. Ensure you blend until smooth. The texture should be creamy and thick. If it’s too thick, add more broth or water. For serving, choose rustic bowls. They add charm and warmth to your meal. Drizzling olive oil on top gives a nice finish. Garnish with fresh basil leaves. You can also add a sprinkle of red pepper flakes for color and taste. Serve with crusty garlic bread to make it extra special. These tips will help you create a comforting bowl of roasted garlic tomato soup. Follow the Full Recipe for step-by-step guidance. {{image_2}} You can change a few ingredients to suit your taste. If you want alternatives to vegetable broth, try chicken broth or water. Both will work well. For a creamier soup, add heavy cream or coconut milk. This change adds richness. You can also spice things up. Consider adding cayenne or chili powder for heat. This soup is great for everyone. It’s vegan and vegetarian-friendly because it uses vegetable broth. If you want a gluten-free option, just check the broth label. Most should be gluten-free, making this soup safe for all. Serving this soup is fun! Pair it with crusty garlic bread or a fresh salad. For a twist, serve it bruschetta-style. Just top toasted bread with the soup and add fresh basil. This makes a wonderful appetizer or snack. You can find the Full Recipe for Roasted Garlic Tomato Soup in the earlier sections. Store your Roasted Garlic Tomato Soup in a clean, airtight container. This keeps it fresh and tasty. It’s best to let the soup cool before sealing it. In the fridge, your soup lasts about 3 to 5 days. If you see any mold or smell something off, toss it out. Freezing is a great way to save extra soup for later. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. Label your containers with the date. Your soup can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For quick thawing, run the container under cold water. When it's time to enjoy your soup again, you want to keep its flavor. The stovetop is the best way to reheat it. Just pour the soup into a pot and heat over medium-low. Stir often until it’s hot. If you use a microwave, heat in short bursts. Stir in between to avoid hot spots. The soup should be hot, not boiling. Enjoy that savory goodness! For the full recipe, check the previous section. How to make Roasted Garlic Tomato Soup from scratch? To make Roasted Garlic Tomato Soup from scratch, start by roasting fresh tomatoes and garlic. Use six ripe Roma tomatoes, a whole head of garlic, and a medium onion. You will also need vegetable broth, olive oil, oregano, basil, salt, and pepper. Check the Full Recipe for detailed steps. Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes. Look for high-quality whole canned tomatoes. Drain them, then proceed as you would with fresh tomatoes. The flavor may differ, but it will still be tasty. What are the health benefits of Roasted Garlic Tomato Soup? This soup is rich in vitamins A and C, thanks to the tomatoes. Garlic may boost your immune system. The soup is low in calories and can be part of a healthy diet. How to adjust the texture of the soup? If the soup is too thick, add more vegetable broth to thin it out. For a chunkier texture, blend only part of the soup. This keeps some pieces of tomato intact. What to do if the soup is too acidic? To balance acidity, add a pinch of sugar. You can also stir in a small amount of cream. Both methods help smooth out the flavors. Can I make this soup in advance? Yes, you can make this soup in advance. Store it in an airtight container in the fridge for up to five days. Reheat it on the stove or in the microwave before serving. What are some ways to incorporate more vegetables into the recipe? You can add carrots, celery, or bell peppers to the pot when sautéing the onions. Spinach or kale can also be stirred in just before blending. This adds nutrition and flavor. In this blog post, we explored how to make Roasted Garlic Tomato Soup using simple, fresh ingredients. We broke down each step, from roasting tomatoes and garlic to blending the soup. You gained tips on enhancing flavors and presentation. This soup is not only easy to make but also full of healthy benefits. Enjoy experimenting with variations and storing leftovers. Make this delightful dish your own, and savor every bowlful! For the complete recipe, refer back to the earlier sections.

Roasted Garlic Tomato Soup

Warm up your kitchen with this delicious Roasted Garlic Tomato Soup recipe! Made with fresh Roma tomatoes, roasted garlic, and fragrant herbs, this comforting dish is perfect for cozy evenings. Learn how to create a rich and creamy soup that's both satisfying and simple. With just a few ingredients and easy steps, you can enjoy a bowl of goodness in no time. Click through for the full recipe and make your taste buds dance today!
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Ingredients
  

6 ripe Roma tomatoes, halved

1 whole head of garlic

1 medium onion, chopped

3 cups vegetable broth

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

A pinch of red pepper flakes (optional for heat)

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved tomatoes and the whole head of garlic (top sliced off to expose the cloves) on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

      Roast in the oven for about 25-30 minutes, or until the tomatoes soften and begin to caramelize. Remove from the oven and let it cool slightly.

        In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

          Squeeze the roasted garlic cloves out of the head into the pot with the onions. Add the roasted tomatoes and any juices from the baking sheet.

            Pour in the vegetable broth, and then add the dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

              Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.

                Taste and adjust seasoning, adding more salt and pepper if necessary.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 10 min | Total Time: 45 min | Servings: 4

                      - Presentation Tips: Serve the soup in rustic bowls, drizzled with a bit of olive oil and a sprinkle of fresh basil on top for an added touch of elegance. Pair with crusty garlic bread for a complete meal!

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