Roasted Garlic Tomato Basil

Last November, my kitchen was filled with this incredible roasted garlic smell that had my neighbor knocking on my door to see what was happening. I had six tomatoes that were going soft and decided to experiment with roasting everything instead of my usual quick-sauté method. The soup that came out was so silky and rich that I texted my sister immediately: You have to make this tonight. Now it is the soup I make when I need something that feels like a hug but does not take three hours of stirring.

I served this at a small dinner last winter when my friend Sarah was going through a breakup and needed something comforting but not too heavy. We sat at my tiny kitchen table, dipping crusty bread into bowls of this red gold, and she actually stopped crying long enough to ask for seconds. Sometimes food does not fix everything, but this soup came pretty close that night.

Ingredients

• Ripe tomatoes: Roasting concentrates their natural sugars and gives the soup a depth that canned tomatoes alone cannot achieve. I use whatever looks good at the market.
• Fresh garlic head: Roasting whole garlic makes it mellow and sweet, almost buttery. Squeeze out the cloves like toothpaste.
• Yellow onion: Provides a savory backbone. Chopped roughly is fine since it all gets blended.
• Carrot and celery: Classic soup aromatics that add subtle sweetness and depth.
• Olive oil: Helps the vegetables caramelize and creates a silky texture.
• Vegetable broth: Low-sodium lets you control the seasoning. Homemade is best but store-bought works perfectly.
• Fresh basil: Add it at the end so it stays bright and aromatic. Stirring it in right before blending preserves its fresh flavor.
• Tomato paste: Intensifies the tomato flavor without making the soup too thick.
• Sugar: Just a pinch if your tomatoes are acidic. Taste first.
• Heavy cream: Optional but makes it luxuriously creamy. Coconut milk works too.

Instructions

Get your oven going:

Preheat to 400°F and position a rack in the middle while you prep the vegetables.

Prep the vegetables for roasting:

Cut tomatoes in half, chop onion into rough chunks, and slice carrot and celery into pieces. Slice the top off the garlic head to expose the cloves.

Roast everything:

Spread all vegetables and the garlic head on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 35-40 minutes until tomatoes are collapsed and everything smells incredible.

Extract the roasted garlic:

Let the garlic cool slightly, then squeeze the soft cloves from their skins directly into your soup pot.

Combine and simmer:

Add roasted vegetables, garlic, tomato paste, and broth to your pot. Bring to a gentle simmer and let everything meld together for 10 minutes.

Blend until silky:

Add fresh basil and use an immersion blender right in the pot, or blend carefully in batches if using a countertop blender.

Finish and serve:

Taste and adjust seasoning, stir in cream if using, and serve hot with extra basil and a drizzle of good olive oil.

Save

This soup has become my default contribution to potlucks because it travels well and somehow tastes even better the next day. Last week I made a double batch and froze half in mason jars for those nights when cooking feels impossible but takeout is not appealing either.

Making It Your Own

I have played around with adding a pinch of red pepper flakes to the roasting vegetables when I want a little warmth. A friend swears by adding aParmesan rind to the simmer step for extra umami. For a lighter version, skip the cream entirely. The soup is still plenty velvety without it.

Serving Suggestions

A grilled cheese sandwich cut into strips is practically mandatory. I also love this with a sharp green salad dressed with something acidic to cut through the richness. Crusty garlic bread is another obvious but excellent choice.

Storage and Make-Ahead

This soup keeps beautifully in the refrigerator for up to five days. The flavors actually develop and deepen over time. It also freezes well for up to three months. Cool completely before transferring to airtight containers.

• Leave space at the top of containers if freezing. Liquid expands.
• Reheat gently over medium-low heat, stirring occasionally.
• Add a splash of broth if it seems too thick after reheating.

Save

There is something about homemade soup that makes people feel taken care of. This recipe has become my way of saying everything will be okay without actually having to say those words out loud.

Recipe Questions & Answers

→ How does roasting the vegetables affect the flavor?

Roasting caramelizes the natural sugars in the vegetables, deepening their sweetness and adding a rich, smoky aroma that enhances the overall depth of the dish.

→ Can I make this soup creamy without dairy?

Yes, you can substitute dairy cream with plant-based alternatives like coconut cream or cashew cream to maintain creaminess while keeping it vegan.

→ What is the best way to blend the soup smoothly?

Use an immersion blender directly in the pot for convenience or blend in batches using a countertop blender to achieve a silky smooth texture.

→ Are there any good ingredient substitutions for fresh tomatoes?

When fresh tomatoes are out of season, quality canned San Marzano tomatoes work well; roast them the same way to bring out their full flavor.

→ What herbs complement the sweetness of roasted garlic and tomatoes?

Fresh basil is essential for its bright, aromatic notes, while optional dried oregano adds a subtle, earthy depth balancing the flavors.

→ How can I adjust the soup’s acidity if the tomatoes are too tart?

Add a teaspoon of sugar during cooking to balance acidity and round out the flavors without overpowering the dish.