Roasted Garlic Tomato Basil (Print Version)

Velvety blend of roasted garlic, ripe tomatoes, and fresh basil for a flavorful, comforting bowl.

# What You Need:

→ Vegetables

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

→ Pantry

06 - 2 tbsp olive oil
07 - 3 cups low-sodium vegetable broth
08 - 1 tbsp tomato paste
09 - 1 tsp sugar
10 - Salt and freshly ground black pepper, to taste

→ Herbs

11 - 1/2 cup fresh basil leaves, plus extra for garnish
12 - 1 tsp dried oregano

→ Dairy

13 - 1/4 cup heavy cream or half-and-half

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Arrange the tomatoes cut side up, onion, carrot, and celery on a large baking sheet. Place the head of garlic cut side up on the sheet. Drizzle all vegetables and garlic with olive oil and sprinkle with salt and pepper.
03 - Roast for 35-40 minutes, until the vegetables are soft and caramelized and the garlic is golden and fragrant.
04 - Let the garlic cool slightly, then squeeze the roasted cloves from their skins.
05 - In a large pot over medium heat, add the roasted vegetables, squeezed garlic, tomato paste, and vegetable broth. Stir to combine.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
07 - Add basil leaves and oregano if using. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
08 - Taste and adjust seasoning with salt, pepper, and sugar if needed. For a creamier soup, stir in heavy cream or half-and-half.
09 - Serve hot, garnished with extra basil leaves and a drizzle of olive oil if desired.

# Expert Hints:

01 -
  • The roasted garlic brings a sweet mellow depth that puts raw garlic to shame
  • This soup comes together with minimal active cooking time but tastes like you simmered it all day
  • It freezes beautifully so you can always have homemade soup ready for busy weeks
02 -
  • Squeeze the roasted garlic cloves carefully over the pot to catch every drop of that golden oil
  • Let the soup cool slightly before blending if you are using a countertop blender
  • The sugar is only necessary if your tomatoes are quite acidic so taste first
03 -
  • Do not rush the roasting step, those caramelized edges are where the magic happens
  • If the soup seems too thick add more broth a little at a time until you reach your desired consistency

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