Roasted Garlic Tomato Basil (Printable)

Velvety blend of roasted garlic, tomatoes, and fresh basil for a warm, flavorful meal.

# What You'll Need:

→ Vegetables

01 - 4 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 tablespoons olive oil
07 - 3 cups vegetable broth
08 - 1 teaspoon sugar (optional)
09 - Salt and freshly ground black pepper, to taste

→ Herbs

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

→ Dairy (optional)

12 - ½ cup heavy cream or coconut cream (optional)

# How to Make It:

01 - Heat the oven to 400°F.
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, onion, carrot, and celery on a baking sheet. Drizzle with olive oil, season with salt and pepper, then add the wrapped garlic.
04 - Roast in the oven for 35 to 40 minutes until tomatoes are soft and caramelized and garlic is golden.
05 - Squeeze the roasted garlic cloves out of their skins.
06 - Transfer roasted vegetables and garlic to a large pot, add vegetable broth, oregano, and sugar if using; bring to a simmer over medium heat and cook for 10 minutes.
07 - Add fresh basil leaves and use an immersion blender or standard blender to puree until smooth.
08 - Stir in cream or coconut cream if desired, adjust seasoning with salt and pepper, then serve hot garnished with additional basil or a drizzle of olive oil.

# Expert Advice:

01 -
  • The slow roasting coaxes out a deep, caramelized sweetness you cant get from stovetop cooking.
  • It feels fancy but requires almost no active effort once everything hits the oven.
  • Leftovers taste even better the next day after the flavors meld overnight in the fridge.
02 -
  • If you blend hot soup in a regular blender, leave the lid slightly ajar and cover with a towel to let steam escape, or it will explode everywhere.
  • Roasting time can vary depending on how juicy your tomatoes are. Check at 30 minutes and pull them when they look shriveled and sweet, not burnt.
03 -
  • Let the roasted vegetables cool for a few minutes before blending. It makes handling easier and reduces the risk of splattering hot liquid.
  • If your soup tastes flat, add a squeeze of lemon juice or a tiny pinch of sugar to wake up the flavors. Acidity and sweetness work wonders.

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