Roasted Garlic Tomato Basil

My tiny apartment kitchen smelled incredible the first time I made this soup, the roasted garlic scent drifting out to the hallway and prompting my neighbor to knock and ask what was happening. I had never roasted garlic before and watched through the oven door like a hawk as the cloves turned golden and practically melted in their skins. That afternoon taught me that patience with simple vegetables rewards you with flavors you cannot achieve any other way.

Last winter my sister came over feeling under the weather and I served her this soup with grilled cheese. She took one sip, closed her eyes, and asked if I could teach her how to make something that tasted like it came from a restaurant. We ended up spending the entire afternoon in the kitchen together while the snow fell outside.

Ingredients

• 2 lbs ripe tomatoes: Choose ones that give slightly when pressed, they will roast down into incredible sweetness
• 1 medium yellow onion: Chopped into rough chunks, it mellows beautifully during roasting
• 1 head garlic: Slicing the top exposes the cloves so they roast in their own skins
• 1 medium carrot and 1 celery stalk: These aromatics add subtle depth without overpowering the tomatoes
• 2 tbsp olive oil: Coats everything for even roasting and adds richness
• 3 cups low-sodium vegetable broth: Lets the roasted vegetables shine without overwhelming salt
• 1 tbsp tomato paste: Concentrated tomato flavor that bridges the roasted and simmered elements
• Fresh basil leaves: Add them at the end so their bright flavor stays fresh and vibrant

Instructions

Roast the vegetables:

Preheat your oven to 400°F and arrange tomatoes cut side up along with onion carrot celery and the garlic head on a baking sheet. Drizzle everything with olive oil and season with salt and pepper.

Let the oven work:

Roast for 35 to 40 minutes until vegetables are softened and tinged with caramelization and the garlic head is golden and fragrant.

Extract the roasted garlic:

Let the garlic cool just enough to handle then squeeze those softened cloves right out of their skins into your soup pot.

Build the soup base:

Add the roasted vegetables tomato paste and vegetable broth to the pot and bring everything to a gentle simmer.

Blend until silky:

Stir in fresh basil and use an immersion blender to purée until completely smooth or work in batches with a regular blender.

Finish and serve:

Taste and adjust seasoning then stir in cream if you want extra richness and serve with fresh basil and a drizzle of olive oil.

Pin it

This soup has become my go-to when friends need comforting. Something about the ritual of roasting vegetables then blending them into something silky and warm feels like an act of care.

Make It Your Own

I have discovered that adding a pinch of red pepper flakes before blending gives the soup a gentle warmth that surprises people without making it spicy. A parmesan rind simmered in the broth adds incredible umami if you eat dairy.

Seasonal Swaps

When fresh tomatoes are disappointing in winter I reach for canned San Marzanos which roast beautifully and actually deliver more consistent flavor than lackluster fresh ones. The technique stays the same and the result is still deeply satisfying.

Serving Ideas

Grilled cheese is classic but a slice of crusty bread rubbed with raw garlic and drizzled with olive oil takes this to restaurant quality. For a lighter meal serve alongside a simple green salad with bright vinaigrette.

• Make a double batch and freeze half for lazy weeknight dinners
• Top with homemade croutons for extra texture contrast
• Stir in a handful of baby spinach at the end for extra nutrition

Pin it

There is something deeply satisfying about transforming humble ingredients into something this elegant and comforting.

Recipe FAQ

→ How do I roast the vegetables for the soup?

Arrange halved tomatoes, onion, carrot, celery, and a head of garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 35–40 minutes until soft and golden.

→ Can I make this soup vegan?

Yes, simply omit the heavy cream or substitute with a plant-based alternative to keep it vegan while maintaining creaminess.

→ What herbs enhance the flavor of this dish?

Fresh basil is key to brightening the roasted flavors, with optional dried oregano adding subtle earthiness.

→ How can I adjust the soup's consistency?

Use an immersion blender or countertop blender to purée to your desired smoothness. Add broth to thin or cream for richness.

→ What sides pair well with this flavorful soup?

Crusty bread or a grilled cheese sandwich complements the velvety texture and savory-aromatic profile.