Pin it This comforting soup highlights slow-roasted garlic and ripe tomatoes, combining them with sautéed vegetables and fresh basil. The roasting enhances the natural sweetness and depth of the tomatoes and garlic, yielding a smooth, aromatic base. Fresh basil adds brightness, while optional cream lends richness. Ideal as a light starter or main, it pairs well with crusty bread. Easy to prepare with simple ingredients and flexible for dietary preferences such as vegan or gluten-free.
The smell of roasting garlic always pulls me into the kitchen, no matter what I'm doing. This soup became my go-to during those chilly Sunday afternoons when the house feels quiet and I need something comforting but not heavy. I discovered by accident that roasting the tomatoes first transforms everything into something restaurant worthy.
My sister was skeptical about tomato soup until she tried this version, coming back for thirds and asking for the recipe before she even left. Now it's the soup I make when friends need a pick-me-up or when I want something that feels like a hug in a bowl.
Ingredients
- 10 medium ripe tomatoes: The sweetness develops beautifully during roasting, so choose ones that give slightly when pressed
- 1 large head garlic: Roasting mellows the sharpness into something almost sweet and buttery
- 1 medium yellow onion: Builds the foundation of flavor alongside the aromatic vegetables
- 1 medium carrot: Adds natural sweetness and helps balance the acidity of the tomatoes
- 1 celery stalk: Provides that classic aromatic base without overpowering the other flavors
- 3 tbsp extra virgin olive oil: Use a good quality one here since the flavor really comes through
- 4 cups vegetable broth: Check that it's gluten-free if needed, and choose one you enjoy drinking straight
- 1 tsp sea salt: Start with this and adjust at the end since flavors concentrate as they cook
- ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference in the final flavor
- ¼ tsp crushed red pepper flakes: Optional, but adds a gentle warmth that lingers pleasantly
- 1 large bunch fresh basil leaves: Add these at the end so they keep their bright, fresh flavor
- 1 tsp dried oregano: A classic Italian herb that bridges the roasted and fresh elements
- ¼ cup heavy cream or coconut cream: Completely optional, but creates that luxurious restaurant texture
Instructions
- Roast the aromatics:
- Preheat your oven to 400°F and arrange the halved tomatoes and sliced garlic head on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and a light sprinkle of salt and pepper, letting everything get cozy in the oven for 35-40 minutes until caramelized and tender.
- Build the base:
- While the tomatoes roast, warm the remaining olive oil in a large pot over medium heat. Add the onion, carrot, and celery, cooking until softened and fragrant, about 7-8 minutes.
- Combine and simmer:
- Squeeze those roasted garlic cloves right out of their skins into the pot. Add the roasted tomatoes with all their juices, the broth, oregano, and red pepper flakes, then let everything simmer together for 10-15 minutes.
- Puree to perfection:
- Stir in the fresh basil leaves, then blend with an immersion blender until silky smooth. If you want extra richness, swirl in the cream now and adjust the seasoning to taste.
Pin it This soup has turned several tomato soup skeptics into believers, including myself. There's something about the combination of roasted sweetness and fresh basil that makes it feel special without being fussy.
Making It Your Own
A splash of balsamic vinegar right before blending adds a subtle tang that really brightens everything. Coconut cream works beautifully if you're avoiding dairy and adds a lovely tropical undertone.
Storage and Make Ahead Tips
This soup actually improves overnight as the flavors meld together. Store it in the refrigerator for up to three days or freeze it for those nights when you need something comforting without any effort.
Serving Suggestions
A thick slice of crusty bread for dipping is practically mandatory. I love pairing this with a simple green salad dressed with lemon vinaigrette.
- Try a grilled cheese sandwich made with sharp cheddar for the ultimate comfort meal
- Top with extra fresh basil and a drizzle of good olive oil before serving
- A sprinkle of grated Parmesan adds a salty finish that complements the sweetness
Pin it There's nothing quite like dipping crusty bread into a bowl of this soup while steam curls up into the kitchen air. Simple, comforting, and always satisfying.
Recipe FAQs
- → How do you roast the garlic and tomatoes?
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Slice the top of a garlic head and arrange it with halved tomatoes on a baking sheet. Drizzle with olive oil, season lightly, and roast at 400°F for 35-40 minutes until caramelized and soft.
- → Can I make this soup vegan?
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Yes. Use coconut cream or omit the cream entirely to keep the soup vegan without losing its creamy texture.
- → What herbs enhance the flavor?
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Fresh basil added at the end brightens the soup, while dried oregano infuses a subtle earthy note during cooking.
- → Is it necessary to use an immersion blender?
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An immersion blender quickly purees the soup to a smooth texture, but a standard blender can be used in batches just as effectively.
- → How long can leftovers be stored?
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Cool the soup and refrigerate for up to 3 days, or freeze for up to 3 months for longer storage.
