Roasted Garlic Tomato Basil (Printable Version)
Smooth, aromatic blend of roasted garlic, tomatoes, basil, and crisp golden croutons.
# What You'll Need:
→ Soup
01 - 8 ripe tomatoes, quartered (about 1.5 lbs)
02 - 1 large head of garlic
03 - 1 large onion, chopped
04 - 2 tablespoons olive oil
05 - 3 cups vegetable broth
06 - 1/2 cup fresh basil leaves, loosely packed
07 - 1 teaspoon sugar (optional)
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream or full-fat coconut milk (optional)
→ Croutons
11 - 2 cups day-old bread, cut into 1/2-inch cubes
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon dried Italian herbs (optional)
14 - 1/4 teaspoon salt
# Method:
01 - Preheat oven to 400°F. Slice the top off the head of garlic, drizzle with 1 teaspoon olive oil, wrap in foil, and place on a baking tray alongside quartered tomatoes. Drizzle tomatoes with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes until tomatoes are soft and garlic is caramelized.
02 - While vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion for 5 to 7 minutes until translucent.
03 - Toss bread cubes with olive oil, dried Italian herbs (if using), and salt. Spread on a baking sheet and bake for 10 to 12 minutes, tossing once, until golden and crisp. Set aside.
04 - When roasted, squeeze garlic cloves out of skins. Add roasted tomatoes with their juices and garlic to the pot with onions. Stir in vegetable broth and bring to a simmer for 10 minutes.
05 - Stir in fresh basil leaves and sugar if using. Remove from heat.
06 - Use an immersion blender or transfer in batches to a blender to puree soup until smooth. For a silkier texture, strain through a fine mesh sieve.
07 - Stir in heavy cream or coconut milk if desired. Adjust seasoning with additional salt and pepper to taste.
08 - Ladle soup into bowls, top with croutons and extra fresh basil leaves.
# Chef's Tips:
01 -
- It tastes like a restaurant dish but feels completely approachable—no fancy techniques needed.
- The roasting brings out natural sweetness in tomatoes, so you barely need any seasoning.
- Croutons add a textural surprise that makes each spoonful interesting.
02 -
- Don't blend the soup until it's cooled slightly—hot liquid splattering from a blender can be genuinely dangerous, so patience here matters.
- Fresh basil added at the very end keeps its color and bright flavor, while cooking it darkens it and makes it taste bitter.
03 -
- If your tomatoes aren't quite ripe and sweet, a tiny pinch of sugar balances the acidity without making the soup taste sugary—add it slowly and taste as you go.
- A dash of balsamic vinegar or a few red pepper flakes stirred in at the end adds depth and a subtle warmth that makes people ask what's in it.