Roasted Garlic Tomato Basil (Printable)

Smooth blend of roasted garlic, ripe tomatoes, and fresh basil, offering a bright, comforting flavor.

# What You'll Need:

→ Vegetables

01 - 10 medium ripe tomatoes, halved
02 - 1 large head garlic, top sliced off
03 - 1 medium yellow onion, roughly chopped
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Oils & Liquids

06 - 3 tbsp extra virgin olive oil, divided
07 - 4 cups vegetable broth (gluten-free if needed)

→ Herbs & Seasonings

08 - 1 tsp sea salt, plus more to taste
09 - 1/2 tsp freshly ground black pepper
10 - 1/4 tsp crushed red pepper flakes (optional)
11 - 1 large bunch fresh basil leaves, plus extra for garnish
12 - 1 tsp dried oregano

→ Dairy (optional)

13 - 1/4 cup heavy cream or coconut cream (optional, for added richness)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Arrange tomatoes cut side up and the whole, sliced head of garlic on the baking sheet. Drizzle with 2 tbsp olive oil and sprinkle lightly with salt and pepper.
03 - Roast for 35-40 minutes, until tomatoes are caramelized and garlic is soft.
04 - While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 7-8 minutes until vegetables are soft and onions translucent.
05 - Squeeze the roasted garlic cloves from their skins into the pot. Add roasted tomatoes and any juices from the baking sheet, vegetable broth, oregano, and red pepper flakes. Stir to combine.
06 - Simmer uncovered for 10-15 minutes to meld flavors.
07 - Add fresh basil leaves. Using an immersion blender or working in batches with a regular blender, purée the soup until smooth and creamy.
08 - If desired, stir in the cream. Adjust salt and pepper to taste. Serve hot, garnished with extra fresh basil and a drizzle of olive oil.

# Expert Tips:

01 -
  • The slow roasted garlic becomes mellow and sweet, nothing like raw garlic sharpness
  • This soup freezes beautifully, so you can keep summer tomatoes in your winter kitchen
  • It comes together faster than you would expect from such deep flavors
02 -
  • Hot soup expands rapidly in a blender, so always remove the center cap from the lid and cover with a kitchen towel
  • The garlic squeezing part is messy but worth it, those sticky brown bits are pure gold
  • Let the soup cool slightly before blending if you want a warmer final temperature rather than piping hot
03 -
  • Use ripe but still firm tomatoes, as overripe ones can make the soup too watery
  • If the soup seems too thick after blending, add more broth a splash at a time
  • Coconut cream adds a lovely subtle sweetness if you want to keep it dairy free

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