Roasted Garlic Tomato Basil (Printable version)

Velvety soup with roasted garlic, tomatoes, and fresh basil for a rich, comforting flavor.

# Ingredient List:

→ Vegetables

01 - 2 pounds ripe tomatoes, halved
02 - 1 large yellow onion, peeled and quartered
03 - 1 head garlic
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Pantry

06 - 2 tablespoons olive oil
07 - 3 cups vegetable broth
08 - 1 teaspoon sugar (optional)
09 - Salt and freshly ground black pepper, to taste

→ Herbs

10 - 1 cup packed fresh basil leaves
11 - 1 teaspoon dried oregano

→ Dairy (optional)

12 - 1/2 cup heavy cream or coconut cream (optional)

# How to Make It:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose cloves, drizzle with olive oil, and wrap in foil.
03 - Place halved tomatoes cut side up, onion, carrot, and celery on a baking sheet. Drizzle with olive oil, season with salt and pepper, then add the wrapped garlic.
04 - Roast for 35 to 40 minutes until tomatoes are soft and slightly caramelized and garlic is golden.
05 - Squeeze roasted garlic cloves from their skins.
06 - Transfer roasted vegetables and garlic to a large pot. Add vegetable broth, dried oregano, and sugar if using.
07 - Bring to a simmer over medium heat and cook for 10 minutes.
08 - Add basil leaves and blend with an immersion blender until silky smooth.
09 - Stir in cream or coconut cream if desired and adjust seasoning with salt and pepper.
10 - Serve hot, optionally garnished with extra basil or a drizzle of olive oil.

# Expert Suggestions:

01 -
  • The roasting turns ordinary tomatoes into something smoky and almost caramelized, with a sweetness you cant get from canned.
  • That whole head of garlic becomes soft and mellow, not sharp at all, and it melts right into the broth.
  • Its naturally gluten-free and vegetarian, and you can make it vegan by skipping the cream or using coconut milk instead.
  • It takes just over an hour, but most of that is hands-off oven time, so you can do other things while it cooks.
02 -
  • Dont skip roasting the garlic in foil, the first time I tried this I left it unwrapped and the cloves dried out and turned bitter.
  • If your tomatoes are very acidic, that teaspoon of sugar really does help, it doesnt make the soup sweet, it just balances the sharpness.
  • Let the soup cool for a few minutes before blending if youre using a countertop blender, hot liquid expands and can pop the lid off.
03 -
  • Use a rimmed baking sheet so the tomato juices dont spill over in the oven, I learned that one the hard way.
  • If you want an even richer flavor, roast the vegetables at 375°F for an extra 10 minutes, low and slow brings out more sweetness.
  • Always taste before serving, sometimes a squeeze of fresh lemon juice at the very end brightens the whole bowl in a way salt alone cant.

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