Roasted Garlic Tomato Basil (Printable)
A creamy blend of roasted garlic, ripe tomatoes, and fresh basil for a warm, soothing dish.
# What You Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium onion, roughly chopped
03 - 1 head garlic, top sliced off
04 - 1 medium carrot, peeled and chopped
→ Herbs & Seasonings
05 - 1/2 cup fresh basil leaves, plus extra for garnish
06 - 1 tsp dried oregano
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste
→ Pantry
09 - 2 tbsp olive oil
10 - 3 cups vegetable broth
→ Dairy (optional)
11 - 1/4 cup heavy cream, for swirling (optional)
# How To Cook:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange halved tomatoes cut side up, chopped onion, chopped carrot, and whole garlic head on the baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - Roast the vegetables for 35 to 40 minutes until the tomatoes are blistered and the garlic is soft and golden.
04 - Allow the garlic to cool slightly, then squeeze the softened cloves from the bulb.
05 - Transfer the roasted vegetables and garlic to a large pot. Add vegetable broth, fresh basil, dried oregano, and crushed red pepper flakes if using.
06 - Bring to a simmer and cook for 10 minutes to meld the flavors.
07 - Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
08 - Taste and adjust seasoning with additional salt and black pepper as needed.
09 - Stir in heavy cream if desired for a richer texture.
10 - Ladle the soup into bowls, garnish with extra basil leaves, and serve hot.
# Expert Tips:
01 -
- The roasted garlic becomes genuinely sweet and mellow, nothing sharp or overpowering.
- One baking sheet and one pot means minimal cleanup but maximum flavor payoff.
- It tastes restaurant-quality but requires only basic kitchen skills and an immersion blender.
02 -
- Don't skip the roasting step—it's what separates this from an ordinary tomato soup and makes the garlic genuinely sweet.
- If your tomatoes taste acidic even after roasting, a pinch of sugar balances them perfectly without making anything taste sweet.
- An immersion blender is worth having for this; it creates a silkier texture than a countertop blender and saves you from carefully pouring hot soup in batches.
03 -
- Don't blend past smooth—a slightly textured soup feels more intentional and less like baby food.
- Save a handful of basil to tear over each bowl just before serving; it smells incredible and tastes fresher than basil blended throughout.