Roasted Garlic Tomato Basil (Printable)

Smooth blend of roasted garlic, tomatoes, and basil offering rich and 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)

# How To Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange tomatoes cut side up, onion, carrot, and garlic on the baking sheet; drizzle with olive oil and season with salt and pepper.
03 - Roast for 35 to 40 minutes until tomatoes are blistered and garlic is soft and golden.
04 - Let garlic cool slightly, then squeeze the cloves out of the bulb.
05 - Transfer roasted vegetables and garlic to a large pot; add vegetable broth, basil, oregano, and red pepper flakes if using.
06 - Bring to a simmer and cook for 10 minutes to meld flavors.
07 - Use an immersion blender or countertop blender to purée the soup until smooth.
08 - Taste and adjust seasoning with additional salt and black pepper as needed.
09 - Stir in heavy cream for extra richness if desired.
10 - Ladle into bowls, garnish with extra basil leaves, and serve hot.

# Expert Tips:

01 -
  • The roasted garlic sweetness catches people off guard in the best way—nobody suspects how gentle and creamy it becomes.
  • It's naturally vegetarian and gluten-free without feeling like a compromise, just honest cooking.
  • One pot, one blender, done in just over an hour with mostly hands-off roasting time.
02 -
  • Don't skip the roasting step—it's the difference between a regular tomato soup and something that tastes like you've captured summer in a bowl.
  • Basil added at the end stays vibrant and fresh, while basil added early gets cooked down into the background, so save some for garnish.
  • If your broth is bland, the soup will be bland; taste your broth first and choose one with character.
03 -
  • Make a double batch and freeze half; it reheats beautifully and tastes even better the next day when flavors have had time to settle together.
  • If you don't have fresh tomatoes, high-quality canned tomatoes work here, though you'll want to roast them too to bring back some complexity that canning can strip away.

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