Roasted Garlic Tomato Basil (Printer-friendly)
Velvety blend of roasted garlic, ripe tomatoes, and fresh basil providing warm, comforting flavors.
# What you'll 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)
# Method:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Place halved tomatoes cut side up, chopped onion, carrot, and whole garlic head on the baking sheet. Drizzle with olive oil, then season with salt and black pepper.
03 - Roast in the oven for 35 to 40 minutes, until the tomatoes blister and the garlic softens and turns golden.
04 - Allow the garlic to cool briefly, then squeeze the softened cloves from the bulb.
05 - Transfer the roasted tomatoes, onion, carrot, and extracted garlic into a large pot. Add the vegetable broth, fresh basil leaves, dried oregano, and crushed red pepper flakes if using.
06 - Bring the mixture to a simmer and cook gently for 10 minutes to develop the flavors.
07 - Blend the simmered vegetables until smooth using an immersion blender or in batches with a countertop blender.
08 - Taste and season with additional salt and pepper as desired.
09 - Optionally, stir in heavy cream to enrich the texture and flavor.
10 - Ladle the soup into bowls, garnish with fresh basil leaves, and serve immediately while hot.
# Expert Tips:
01 -
- The roasting step does all the heavy lifting—those caramelized vegetables practically make the soup for you, no stirring required.
- It tastes like comfort in a bowl without feeling heavy, so you can have it as a starter or a quiet lunch without regret.
- Fresh basil stirred in at the end gives you that burst of brightness that makes you realize why people get excited about herbs.
02 -
- Don't skip the roasting step or try to speed it up—those 35 to 40 minutes of caramelization are what separate this from a quick boil-and-blend soup, and the difference is everything.
- If your tomatoes are pale or mealy-looking, add a pinch of sugar when you taste at the end; it brings out the tomato flavor and balances any bitterness from the skins.
- Fresh basil added at the very end stays bright and aromatic, while basil cooked into the broth turns dark and loses its personality.
03 -
- Don't peel the tomatoes before roasting—the skins help them hold their shape and add structure to the puree, which you can always strain out if you prefer a silkier result.
- If you're batch blending in a regular blender, let the hot soup cool for a minute first and only fill it halfway to avoid splatters and burns.