Roasted Garlic Tomato Basil (Printable)

A comforting mix of roasted garlic, tomatoes, and basil creating a smooth and aromatic meal.

# What You'll Need:

→ Vegetables

01 - 2 lbs ripe tomatoes, halved
02 - 1 large yellow onion, peeled and quartered
03 - 1 head garlic
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Pantry

06 - 2 tbsp olive oil
07 - 3 cups vegetable broth
08 - 1 tsp sugar (optional)
09 - Salt and freshly ground black pepper, to taste

→ Herbs

10 - 1 cup fresh basil leaves, packed
11 - 1 tsp dried oregano

→ Dairy (optional)

12 - 1/2 cup heavy cream or coconut cream (optional)

# How-To Steps:

01 - Set oven to 400°F to prepare for roasting vegetables.
02 - Slice the top off the garlic head to expose cloves, drizzle with olive oil, then wrap tightly in foil.
03 - Place tomatoes cut side up, quartered onion, chopped carrot, and celery on a baking sheet. Drizzle with olive oil, season with salt and pepper, and add the wrapped garlic head.
04 - Roast for 35 to 40 minutes until tomatoes are soft and lightly caramelized and garlic turns golden brown.
05 - Squeeze the softened garlic cloves out of their skins into a bowl.
06 - Transfer roasted vegetables and garlic into a large pot, add vegetable broth, dried oregano, and sugar if using, then bring to a gentle simmer over medium heat for 10 minutes.
07 - Add fresh basil leaves and puree the mixture until smooth using an immersion blender or in batches with a standard blender.
08 - Incorporate heavy cream or coconut cream if desired, adjust seasoning with salt and pepper to taste.
09 - Ladle hot soup into bowls and garnish with extra basil leaves or a drizzle of olive oil.

# Expert Advice:

01 -
  • The roasting does all the heavy lifting, coaxing out a natural sweetness you cant fake with any shortcut.
  • It uses one pot after the oven work is done, so cleanup feels like a small miracle.
  • Fresh basil stirred in at the end makes the whole bowl taste like summer, even in January.
02 -
  • Dont skip roasting the garlic separately in foil, it needs that gentle steam to soften without burning.
  • If your tomatoes are watery or bland, the sugar isnt cheating, its balancing the acidity so the soup tastes round and full.
  • Blending while the soup is hot creates the smoothest texture, but let it cool slightly if using a standard blender to avoid pressure buildup.
03 -
  • Roast your vegetables on the top rack of the oven so the tops caramelize faster and develop deeper flavor.
  • If the soup tastes flat after blending, a small pinch of sugar and an extra grind of black pepper can wake it right up.
  • Save a few whole basil leaves to tear over each bowl, the aroma hits you before the first spoonful and sets the tone.

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