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Creamy Roasted Garlic Tomato Basil Soup

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This Creamy Roasted Garlic Tomato Basil Soup is a bowl of pure comfort, made with simple ingredients and a little patience. Roasting transforms humble tomatoes and garlic into something deeply flavorful, while cream and basil make it feel luxurious.

Ingredients

Scale
  • 3 pounds Roma tomatoes, halved lengthwise
  • 1 whole head of garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 medium carrot, peeled and diced
  • 2 cups low-sodium vegetable broth
  • 1 cup packed fresh basil leaves
  • ½ cup heavy cream
  • 1 teaspoon granulated sugar
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange the halved tomatoes cut-side up on the sheet. Cut the top off the head of garlic, exposing the cloves. Place it on a piece of foil, drizzle with a teaspoon of olive oil, and wrap it tightly. Nestle the garlic packet on the baking sheet with the tomatoes. Drizzle the tomatoes with the remaining olive oil and sprinkle with salt and pepper. Roast for 45-60 minutes, until the tomatoes are shriveled, slightly …
  2. While the tomatoes roast, melt the butter in a large pot over medium heat. Add the diced onion and carrot. Cook for 6-8 minutes, stirring occasionally, until the onion is translucent and the carrot is softened.
  3. Once the tomatoes are done, squeeze the roasted garlic cloves out of their skins. Add the roasted tomatoes (including any juices on the baking sheet) and all the garlic cloves to the pot with the onions and carrots. Pour in the vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it simmer for 15 minutes.
  4. Remove the pot from the heat. Add the fresh basil leaves. Using an immersion blender, blend the soup until it’s completely smooth. If using a regular blender, work in batches and be careful with the hot liquid. Once blended, return the pot to low heat. Stir in the heavy cream and sugar. Add salt and pepper as needed. Stir in the red pepper flakes if using. Let it warm through for another 2-3 minutes, but don’t let it boil after adding the cream.

Notes

Don’t skip the roasting step—it gives the soup its deep flavor. Watch the garlic to avoid burning. If using a regular blender, let the soup cool for 10 minutes first and blend in batches. For the smoothest texture, temper the cream by stirring a ladleful of hot soup into it before adding to the pot. The soup freezes well for up to 3 months.

Nutrition

Keywords: tomato basil soup, roasted garlic soup, creamy tomato soup, homemade soup, fall recipe, comfort food, vegetarian soup, gluten-free soup

Find it online: https://sparklechew.com/creamy-roasted-garlic-tomato-basil-soup-best-easy-homemade-recipe/