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Cozy Roasted Garlic Tomato Basil Soup – Easy Homemade Recipe

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This cozy roasted garlic tomato basil soup is the result of kitchen chaos and determination. It’s a love letter to a closed French bistro, featuring deep, complex flavor from roasted garlic and tomatoes, simple ingredients, and a soul-soothing satisfaction.

Ingredients

Scale
  • 2 cans (28 ounces each) whole tomatoes (preferably San Marzano or fire-roasted)
  • 2 whole heads garlic
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 cup packed fresh basil leaves, plus more for garnish
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut tops off both garlic heads to expose cloves. Place each on foil, drizzle with olive oil, sprinkle with salt, and wrap tightly.
  2. Drain canned tomatoes, reserving juice. Spread tomatoes on a rimmed baking sheet. Add chopped onion and carrots. Drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to coat and spread evenly.
  3. Place garlic packets on the same baking sheet. Roast for 40-45 minutes, stirring vegetables once halfway, until tomatoes are caramelized and garlic is soft.
  4. Let cool slightly (about 5 minutes). Squeeze roasted garlic cloves out of skins; discard skins.
  5. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add roasted garlic and stir for 30 seconds until fragrant. Add roasted tomatoes, onions, and carrots, scraping up browned bits.
  6. Add reserved tomato juice, 2 cups vegetable broth, fresh basil, balsamic vinegar, and red pepper flakes (if using). Stir and bring to a gentle simmer. Cook for 10 minutes.
  7. Remove from heat. Blend with an immersion blender until smooth. (If using a regular blender, let cool 10 minutes, then blend in batches, filling no more than halfway.)
  8. Taste and adjust salt and pepper. Stir in cream or coconut milk if desired. Heat gently for 2-3 minutes without boiling.
  9. Serve immediately, garnished with fresh basil, a drizzle of olive oil, and crusty bread.

Notes

Don’t skip the roasting step—it transforms the tomatoes and garlic. Watch the garlic to avoid bitterness. Season gradually in three stages. Let soup cool before blending to avoid accidents. Taste as you go. For thicker soup, simmer uncovered after blending. For thinner soup, add more broth. Soup freezes well for up to 3 months.

Nutrition

Keywords: roasted garlic tomato basil soup, homemade tomato soup, easy tomato soup, creamy tomato soup, vegan tomato soup, gluten-free soup

Find it online: https://sparklespoon.com/cozy-roasted-garlic-tomato-basil-soup-easy-homemade-recipe/