Roasted Garlic Tomato Basil (Print Version)
Velvety tomato soup infused with roasted garlic and basil, topped with crisp homemade croutons.
# What You Need:
→ Soup
01 - 2 lbs ripe tomatoes, halved
02 - 1 large head garlic
03 - 1 medium yellow onion, chopped
04 - 2 tablespoons olive oil
05 - 4 cups vegetable broth
06 - 1/2 cup fresh basil leaves, plus extra for garnish
07 - 1 teaspoon sugar (optional)
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 cup heavy cream or plant-based cream (optional)
→ Croutons
11 - 3 cups day-old bread, cut into 1/2-inch cubes
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon dried oregano or Italian herbs
14 - 1/4 teaspoon salt
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Cut the top off the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, wrap in foil, and place on a baking sheet.
03 - Place tomatoes cut side up and chopped onions on the same baking sheet, drizzle with remaining olive oil, and season with salt and black pepper.
04 - Roast for 30 to 35 minutes until tomatoes are soft and caramelized and garlic is golden.
05 - Toss bread cubes with olive oil, oregano, and salt; spread on a separate baking sheet and bake for 10 to 15 minutes, stirring once, until golden and crisp.
06 - Squeeze roasted garlic cloves out of their skins once cooled slightly.
07 - In a large pot, combine the roasted tomatoes, onions, garlic, vegetable broth, fresh basil, and sugar if using.
08 - Bring the mixture to a simmer over medium heat and cook for 10 minutes.
09 - Use an immersion blender or blend in batches until smooth, then return to the pot and stir in cream if desired; adjust seasoning with salt and pepper.
10 - Ladle soup into bowls, garnish with croutons and fresh basil leaves.
# Expert Hints:
01 -
- The roasted garlic loses its harshness and becomes almost buttery, making it perfect for anyone intimidated by raw garlic.
- One pot, one blender, and you've got something that feels restaurant-quality but costs less than takeout.
- It freezes beautifully, so you can pretend you're organized for once and have homemade soup waiting on a rough day.
02 -
- Don't cut your bread too small or it becomes more crumb than crouton; aim for honest 1/2-inch cubes that hold their shape in the heat.
- Roasting the tomatoes is non-negotiable if you want depth of flavor, so resist the urge to take shortcuts with canned tomatoes or skipping the oven time.
- The immersion blender is your friend here because it lets you keep everything in one pot and avoid the thermal shock and mess of transferring hot soup between containers.
03 -
- Use tomatoes that are actually ripe and seasonal if possible, because no technique can make an out-of-season, mealy tomato sing the way you want it to.
- Don't rush the blending step by overworking the soup, as an immersion blender at medium speed for a minute or two creates a silkier texture than aggressive pulsing.