This Roasted Garlic & Basil Tomato Soup is a comforting classic with a twist. By roasting the tomatoes and garlic, you bring out a depth of flavor that turns a simple soup into something truly special. Perfect for a cozy meal, it's both heartwarming and packed with vibrant taste.
Fresh tomatoes are the star of this soup, providing a naturally sweet and tangy base. Roasting them enhances their flavor. The head of garlic adds a mellow, caramelized garlic flavor when roasted. Olive oil helps in roasting and sautéing, adding richness. A medium onion, when sautéed, adds a subtle sweetness and depth to the soup. Fresh basil leaves bring a bright, herby finish. The salt and black pepper enhance all the flavors. Vegetable broth serves as the liquid base, adding a savory note, while heavy cream gives a luxurious texture.
This soup is a fantastic starter or can stand alone as a main course. Serve it with a fresh, crusty bread for dipping. A grilled cheese sandwich makes it a classic comfort meal. For a lighter option, pair it with a simple side salad of mixed greens and a vinaigrette.
First, preheat your oven to 400°F. This will ensure it's hot enough to roast and caramelize the veggies. Slice your tomatoes in half and place them cut-side up on a baking sheet. Drizzle them generously with olive oil and sprinkle with salt and pepper. This simple seasoning is all they need to shine.
Next, prepare the garlic by cutting off the top of the head to expose the cloves. Drizzle with a bit of olive oil, wrap it in foil, and place it on the baking sheet alongside the tomatoes. Roast everything for about 25 minutes. You're looking for the tomatoes to be soft and the garlic to be golden and fragrant.
While the roasting is happening, grab a large pot and heat a splash of olive oil over medium heat. Toss in the chopped onion and let it cook until it's translucent. This should take about five minutes. You don’t want to rush this step; the slow cooking brings out the onion’s sweetness.
Once your tomatoes and garlic are ready, add them to the pot. Carefully squeeze the roasted garlic cloves out of their skins and into the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. This gives all the flavors a chance to meld together.
Now, it’s time to blend. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, a regular blender works too—just be careful with hot liquids.
Stir in the heavy cream and fresh basil leaves, and let the soup simmer for another five minutes. This allows the basil to release its flavor without losing its vibrant green color. Taste and season more if needed. Serve it warm, and enjoy!
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