Roasted Garlic Tomato Basil

The smell of roasting garlic filling my apartment on a gray Sunday afternoon is something I chase all year round. I stumbled into this recipe during a particularly brutal winter when I needed something that felt like a warm hug. Now it is the soup I make when friends need comforting or when I want my kitchen to smell like an Italian grandmother has been cooking there all day.

Last winter my neighbor came over unexpectedly while this was simmering. She stood in my doorway just breathing in the air and asked what restaurant I had ordered from. When I told her I made it she looked genuinely shocked, which is exactly how this soup makes me feel every single time.

Ingredients

• 2 lbs ripe tomatoes, halved: The roasting concentrates their natural sugars so even mediocre grocery store tomatoes become deeply flavorful
• 1 medium yellow onion, chopped: Sweetness that balances the acidity when caramelized in the oven
• 1 head garlic, top sliced off: Roasting whole makes it mellow and almost sweet, nothing like raw garlic
• 1 medium carrot, peeled and chopped: My secret for body and natural sweetness without cream
• 1 celery stalk, chopped: Provides that classic soup base depth you cannot quite put your finger on
• 2 tbsp olive oil: Use the good stuff here since roasting really lets the flavor shine through
• 3 cups low-sodium vegetable broth: Lets the roasted vegetables star without oversalting
• 1 tbsp tomato paste: Concentrated tomato flavor that deepens the whole pot
• 1 tsp sugar (optional): Only needed if your tomatoes are particularly acidic
• Salt and freshly ground black pepper: Season generously before roasting since you cannot add it later easily
• 1/2 cup fresh basil leaves: Add it at the very end to preserve its bright fresh flavor
• 1 tsp dried oregano (optional): Dried herbs work better than fresh during the long roasting time
• 1/4 cup heavy cream or half-and-half (optional): Makes it luxurious but the soup is complete without it

Instructions

Get your oven ready first thing:

Preheat to 400°F so you are not waiting around when the vegetables are prepped

Arrange everything on a baking sheet:

Lay tomatoes cut side up with the onion, carrot, celery, and that whole garlic head cut side exposed

Coat everything generously:

Drizzle with olive oil and season well with salt and pepper before roasting

Let the oven work its magic:

Roast for 35 to 40 minutes until vegetables are soft and caramelized and your kitchen smells incredible

Squeeze out that roasted garlic:

Let it cool slightly then press the head to release all those golden cloves from their skins

Start the soup base:

Combine roasted vegetables, garlic, tomato paste, and broth in a large pot over medium heat

Let flavors become friends:

Simmer for 10 minutes so everything can meld together into something cohesive

Make it silky smooth:

Add basil and oregano then blend with an immersion blender until completely velvety

Taste and adjust:

Add more salt, pepper, or sugar if needed and stir in cream if you want extra richness

Serve it up:

Ladle into bowls and garnish with fresh basil and another drizzle of olive oil

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This is the soup that convinced my partner that homemade soup was worth the effort. We ate it by candlelight with crusty bread and talked for hours about nothing important, which is exactly what soup should facilitate.

Making It Your Own

Sometimes I add a pinch of red pepper flakes before roasting when I want subtle warmth that hums beneath the surface. Other times I skip the cream entirely and let the roasted vegetables carry the show on their own.

When Fresh Tomatoes Are Not Available

Canned San Marzano tomatoes actually work beautifully here and some days I prefer them. Just roast them the same way you would fresh and the result will still be deeply satisfying and rich.

Serving Suggestions

A grilled cheese sandwich made with good bread and real cheese is never wrong here. I also love serving it alongside a simple green salad dressed with nothing but lemon and olive oil.

• Crusty bread for dipping is essentially mandatory
• A swirl of pesto on top makes it feel fancy
• Leftovers taste even better the next day

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There is something profoundly grounding about making soup from scratch, especially one that fills your home with such welcoming warmth. I hope this recipe finds you on a day when you need exactly that.

Recipe FAQs

→ What type of tomatoes work best?

Use ripe, firm tomatoes like Roma or vine-ripened for a balanced sweetness and texture after roasting.

→ Can I make this dairy-free?

Yes, simply omit the cream or substitute with plant-based alternatives for a dairy-free version.

→ How long should I roast the vegetables?

Roast the vegetables and garlic for 35–40 minutes until caramelized and soft to enhance flavor depth.

→ Can I prepare this soup ahead of time?

Absolutely, it stores well in the fridge for up to 3 days and flavors deepen overnight.

→ What pairs well with this dish?

Try crusty bread or a grilled cheese sandwich to complement the savory, rich flavors.