Roasted Garlic Tomato Basil (Printer-friendly)
Velvety blend of roasted garlic, tomatoes, and fresh basil for a warming, flavorful dish.
# What You'll Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, chopped
03 - 1 head garlic, top sliced off
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped
→ Pantry
06 - 2 tbsp olive oil
07 - 3 cups low-sodium vegetable broth
08 - 1 tbsp tomato paste
09 - 1 tsp sugar (optional, to balance acidity)
10 - Salt and freshly ground black pepper, to taste
→ Herbs
11 - 1/2 cup fresh basil leaves, plus extra for garnish
12 - 1 tsp dried oregano (optional)
→ Dairy (optional)
13 - 1/4 cup heavy cream or half-and-half (optional, for creaminess)
# Directions:
01 - Preheat the oven to 400°F.
02 - Arrange the tomatoes (cut side up), onion, carrot, and celery on a large baking sheet. Place the head of garlic, cut side up, on the sheet. Drizzle all vegetables and garlic with olive oil and sprinkle with salt and pepper.
03 - Roast for 35–40 minutes, until the vegetables are soft and caramelized and the garlic is golden and fragrant.
04 - Let the garlic cool slightly, then squeeze the roasted cloves from their skins.
05 - In a large pot over medium heat, add the roasted vegetables, squeezed garlic, tomato paste, and vegetable broth. Stir to combine.
06 - Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
07 - Add basil leaves (and oregano, if using). Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
08 - Taste and adjust seasoning with salt, pepper, and sugar if needed. For a creamier soup, stir in heavy cream or half-and-half.
09 - Serve hot, garnished with extra basil leaves and a drizzle of olive oil if desired.
# Expert Advice:
01 -
- The roasting step transforms ordinary tomatoes into something sweet and complex, almost like a restaurant soup but with zero fancy techniques
- It comes together in about an hour but tastes like it simmered all day
- Perfect for using up tomatoes that are past their prime
02 -
- Blending hot soup is dangerous. If using a countertop blender, remove the center cap and cover with a towel to let steam escape.
- The soup thickens as it cools, so it might look thinner in the pot than it will be in the bowl.
- Roasting time varies based on tomato size and water content. Look for deep caramelization, not just softness.
03 -
- San Marzano tomatoes, even canned ones roasted first, make a noticeably sweeter soup.
- If your blender struggles with hot soup, let it cool for 5 minutes before blending.