Pin It Transform simple ripe tomatoes and a whole head of garlic into this luxuriously smooth soup. Roasting develops deep sweetness and caramelized notes, while fresh basil adds bright contrast. The result is a restaurant-worthy bowl that comes together in just one hour.
Whether serving as an elegant starter or enjoying as a main with crusty bread, this vegetarian and gluten-free soup delivers rich flavor without heavy cream. The roasting technique creates depth that simmering alone cannot achieve.
There is something incredibly grounding about the smell of roasting garlic slowly filling the entire house. It turns a dreary afternoon into a cozy embrace. This soup came from one of those rainy days where only a warm bowl would do.
I once served this at a small dinner party during a particularly harsh winter storm. We sat around the table watching the steam rise from our bowls, and the conversation just flowed effortlessly. It was one of those nights where the food was the perfect backdrop to friendship.
Ingredients
- Ripe tomatoes: provide the base sweetness, but roasting them concentrates that flavor into something jammy and deep.
- Garlic: A whole head might seem like too much, but roasting tames the bite and turns it into a mellow, buttery spread.
- Vegetables: Onion, carrot, and celery act as the aromatic foundation, adding depth without overpowering the tomato.
- Vegetable broth: Low sodium vegetable broth is essential because it lets the natural vegetable flavors shine without becoming overly salty.
- Fresh basil: stirred in right at the end brings a bright, peppery punch that cuts through the richness.
- Cream: A splash of cream is optional, but it transforms the texture from rustic to luxurious.
Instructions
- Roast the vegetables:
- Spread your tomatoes and veggies on a sheet and let them caramelize slowly in the hot oven until they are soft and fragrant.
- Prep the garlic:
- Squeeze those golden cloves out of their skins because that roasted paste is the secret weapon of this soup.
- Simmer the base:
- Combine everything in a pot with broth and let it bubble gently so the flavors can get to know each other.
- Purée the soup:
- Use an immersion blender right in the pot to whirl it into a silky smooth masterpiece without the mess of transferring hot liquid.
- Add the finishing touches:
- Stir in your fresh herbs and cream last to keep their vibrant flavors fresh and lively.
Pin It This recipe quickly became my go to whenever I felt overwhelmed or just needed a quiet moment in the kitchen. Chopping vegetables for the roasting pan became a meditative act that helped me reset after a long week. It is more than just dinner. It is a ritual.
Getting the Texture Right
If you prefer a thicker stew like consistency, simply simmer it longer after blending to reduce the liquid. For a lighter version, adding a splash more broth does the trick without diluting the flavor profile.
The Perfect Bread Pairing
I firmly believe this soup demands a hunk of crusty sourdough to sop up every last drop. The acidity of the tomatoes cuts through the tangy bread perfectly.
Storing and Freezing
This soup actually tastes better the next day as the spices meld together. I always make a double batch to keep some in the freezer for emergencies.
- Let it cool completely before storing.
- Freeze in airtight containers for up to three months.
- Reheat gently on the stove to prevent separating.
Pin It I hope this recipe brings as much warmth to your kitchen as it has to mine. Grab a spoon and enjoy every bite.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
-
Absolutely. This soup actually tastes better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally.
- → What if I don't have fresh tomatoes?
-
Canned San Marzano tomatoes work beautifully here. Roast them just like fresh tomatoes—the concentrated sweetness will still develop beautifully. You'll need about two 28-ounce cans.
- → Is the heavy cream necessary?
-
Not at all. The roasted vegetables create plenty of body and richness on their own. The cream is entirely optional for those who prefer an even more luxurious finish.
- → Can I freeze this soup?
-
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture remains remarkably smooth after freezing.
- → What pairs well with this soup?
-
Crusty bread or a grilled cheese sandwich creates the ultimate comfort meal. For something lighter, serve with a simple green salad dressed with balsamic vinaigrette.
- → How do I know when the garlic is perfectly roasted?
-
The cloves should feel soft when pressed and have turned golden brown with caramelized edges. They should squeeze easily from their skins without resistance.
