Roasted Garlic Tomato Basil (Printable)

Slow-roasted garlic and tomatoes blended with fresh basil create a rich, comforting soup.

# What You'll Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, halved
02 - 1 large yellow onion, peeled and quartered
03 - 1 head garlic
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Pantry

06 - 2 tbsp olive oil
07 - 3 cups vegetable broth
08 - 1 tsp sugar (optional)
09 - Salt and freshly ground black pepper, to taste

→ Herbs

10 - 1 cup fresh basil leaves, packed
11 - 1 tsp dried oregano

→ Dairy (optional)

12 - 1/2 cup heavy cream or coconut cream (optional)

# How-To Steps:

01 - Set oven to 400°F.
02 - Slice the top of the garlic head to expose cloves, drizzle lightly with olive oil, then wrap in foil.
03 - Place tomatoes cut side up, onion quarters, chopped carrot, and celery on a baking sheet. Drizzle with 2 tbsp olive oil, season with salt and pepper, and add the wrapped garlic.
04 - Roast in the oven for 35 to 40 minutes until tomatoes are soft and slightly caramelized and garlic turns golden.
05 - Squeeze roasted garlic cloves out of their skins.
06 - Transfer roasted vegetables and garlic to a large pot, add vegetable broth, oregano, and sugar if desired; bring to a simmer over medium heat and cook for 10 minutes.
07 - Add basil leaves and blend until smooth using an immersion blender or regular blender in batches.
08 - Stir in heavy cream or coconut cream if using, then adjust seasoning with salt and pepper.
09 - Serve immediately, garnished with extra basil or a drizzle of olive oil.

# Expert Advice:

01 -
  • The roasted garlic adds a mellow sweetness that store-bought soup can never replicate.
  • It's naturally gluten-free and vegetarian, and you can make it vegan with one simple swap.
  • The whole thing comes together in just over an hour, but it tastes like you spent all day in the kitchen.
02 -
  • Don't skip roasting the garlic separately in foil, it keeps the cloves from burning and makes them impossibly sweet.
  • If your tomatoes are very acidic, that teaspoon of sugar isn't optional, it balances the whole pot.
  • Blend the soup longer than you think you need to, a truly silky texture makes all the difference.
03 -
  • Roast the vegetables on the top rack of your oven so they caramelize faster and develop deeper flavor.
  • If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender, and never fill it more than halfway to avoid hot liquid erupting.
  • A drizzle of good olive oil and a crack of black pepper right before serving makes every bowl taste restaurant-quality.

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