I turned a bounty of garden tomatoes and garlic into a deceptively simple Roasted Tomato Basil Soup that hides a clever trick you won’t expect.

Jump to Recipe

I never expected garden tomatoes to turn into something that keeps pulling me back for another spoonful. Simple Garlic Roasted Tomato Soup began as a messy late summer test with garlic and fresh basil, and it kept surprising me, sometimes rough around the edges, always full of flavor.

There’s a bright, slightly tangy note that feels like a secret, the kind that makes you ask what else is in the bowl. I call it Roasted Tomato Basil Soup in my notes because that sounds grown up, but really it’s honest and a little stubborn, the kind of recipe you want to try right now.

Ingredients

Print Recipe (No Advertisments)

Tomatoes are sweet and tangy high in vitamin C and fiber
Garlic adds sharp, savory depth, contains allicin and boosts immune support
Extra virgin olive oil gives healthy fats, richness and helps flavor carry
Onion brings natural sweetness when roasted plus fiber and antioxidants
Fresh basil adds bright herbal notes and a little vitamin K
Cream adds silky richness, fat, creaminess but less healthy if used much
Balsamic gives sweet sour tang, a little acid brightens the soup

Ingredient Quantities

3 pounds ripe tomatoes (about 1.4 kg)

1 head garlic (about 6 to 8 cloves)

1 medium yellow onion

3 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 cups vegetable or chicken broth (720 ml)

1 tablespoon balsamic vinegar (optional)

1 teaspoon granulated sugar (optional)

2 tablespoons unsalted butter

1/2 cup heavy cream or whole milk (optional)

1/4 cup fresh basil leaves, roughly chopped

Pinch crushed red pepper flakes (optional)

Grated Parmesan for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Cut tomatoes in half, slice the top off the garlic head to expose the cloves, and roughly quarter the onion.

2. Arrange tomatoes cut-side up, garlic head and onion on a rimmed baking sheet, drizzle with the 3 tablespoons olive oil, sprinkle the 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Roast about 35 to 45 minutes until the tomatoes and onion are nicely caramelized and the garlic is soft.

3. Let everything cool a few minutes so you can handle it. Squeeze the roasted garlic cloves out of their skins, and roughly chop the roasted onion if it’s in big pieces.

4. Transfer the roasted tomatoes, garlic and onion to a blender or large pot if using an immersion blender. Add the 3 cups vegetable or chicken broth. Blend until smooth but don’t overblend if you like a bit of texture.

5. Pour the blended soup into a pot, bring to a gentle simmer over medium-low heat. Stir in the 2 tablespoons unsalted butter so it melts into the soup.

6. Taste and balance the acidity with the optional 1 tablespoon balsamic vinegar and 1 teaspoon granulated sugar if needed. Add a pinch of crushed red pepper flakes if you want a little heat.

7. Stir in the 1/2 cup heavy cream or whole milk if using, heat gently (do not boil once dairy is added) until warmed through.

8. Add the 1/4 cup chopped fresh basil, stir for a minute to wilt and perfume the soup. Adjust salt and pepper to taste, and thin with a splash more broth if it’s too thick.

9. Ladle into bowls, finish with grated Parmesan and a few extra basil leaves or a drizzle of olive oil if you like. Serve hot and enjoy.

Equipment Needed

1. Oven (preheat to 425 F)
2. Rimmed baking sheet
3. Chefs knife
4. Cutting board
5. Blender or immersion blender
6. Large pot or saucepan
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Ladle for serving, bowls and a grater for the Parmesan (optional)
10. Oven mitts or kitchen towel

FAQ

Q: Can I use canned tomatoes instead of fresh?

A: Yes. Use a 28 oz can of whole or crushed tomatoes, drain a little if very watery, and simmer with the roasted garlic and onion for 15 to 20 minutes to deepen the flavor. You’ll miss some of the bright roasted note but it still tastes great.

Q: My soup tastes too acidic, how do I fix it?

A: Add the 1 teaspoon of sugar or a splash of balsamic vinegar, and stir in a spoonful of butter or cream to soften it. A tiny pinch of baking soda will neutralize acid fast, but use very little or it can taste soapy.

Q: Can I make this vegan or dairy free?

A: Totally. Swap the butter for extra olive oil and use vegetable broth and a non dairy milk like oat or cashew if you want creaminess. Skip the Parmesan on top.

Q: How do I safely blend hot soup?

A: Best option is an immersion blender right in the pot. If you use a countertop blender, cool a bit, fill jars no more than half full, remove the center piece of the lid and cover with a towel to vent, then blend in short bursts. Hot steam can push the lid off so be careful.

Q: Can I roast the garlic and tomatoes together and how do I do it?

A: Yes. Cut the garlic head top off, drizzle with a little olive oil, and place cut side up on the sheet with halved tomatoes and sliced onion. Roast at 400 F (200 C) until tomatoes are blistered and garlic is soft, about 30 to 40 minutes.

Q: How long will leftovers keep and can I freeze it?

A: Fridge: 3 to 4 days in an airtight container. Freezer: up to 3 months. If you froze a cream version it might separate when reheated, so reheat gently and stir in a splash of fresh cream or milk at the end for better texture.

Simple Garlic Roasted Tomato Soup Recipe Substitutions and Variations

Tomatoes (3 pounds): If fresh tomatoes arent available use 2 cans 28-oz whole peeled tomatoes, or 1.5 lbs cherry tomatoes for a sweeter brighter soup, or Roma/plum tomatoes which are meatier and less watery
Garlic (1 head): Swap with 1 tablespoon jarred roasted garlic, or 1 teaspoon garlic powder plus a pinch of salt, or 6 peeled roasted cloves from a jar, or substitute 2 small shallots for a milder more oniony garlic-like hit
Broth (3 cups): Use 3 cups low sodium chicken broth instead of veg broth, or 3 cups water plus 2 vegetable bouillon cubes, or 2 cups broth plus 1 cup tomato juice for extra tomato flavor
Heavy cream 1/2 cup: Use 1/2 cup whole milk for a lighter finish, or 1/2 cup half and half, or 1/2 cup full fat coconut milk for dairy free, or whisk in 1/3 cup plain Greek yogurt off the heat for tang and creaminess

Pro Tips

– Let the tomatoes and onion get really brown on the edges, not just soft, it adds so much deeper flavor. Keep an eye so they dont burn though.

– Dont dump the sheet pan juices, scrape them into the blender or simmer them into the broth, that browned stuff is pure flavor gold.

– If you want a super smooth soup push it through a fine mesh strainer or use a high speed blender for just a few seconds, if you like a bit of texture stop earlier.

– When you add the cream warm a little soup into the cream first then stir that back into the pot, heat gently and dont let it boil or the dairy can split. Add basil at the end and tear it with your hands to get more fragrance.

Simple Garlic Roasted Tomato Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I turned a bounty of garden tomatoes and garlic into a deceptively simple Roasted Tomato Basil Soup that hides a clever trick you won't expect.

Servings

servings

Calories

238

kcal

Equipment: 1. Oven (preheat to 425 F)
2. Rimmed baking sheet
3. Chefs knife
4. Cutting board
5. Blender or immersion blender
6. Large pot or saucepan
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula
9. Ladle for serving, bowls and a grater for the Parmesan (optional)
10. Oven mitts or kitchen towel

Ingredients

3 pounds ripe tomatoes (about 1.4 kg)
1 head garlic (about 6 to 8 cloves)
1 medium yellow onion
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups vegetable or chicken broth (720 ml)
1 tablespoon balsamic vinegar (optional)
1 teaspoon granulated sugar (optional)
2 tablespoons unsalted butter
1/2 cup heavy cream or whole milk (optional)
1/4 cup fresh basil leaves, roughly chopped
Pinch crushed red pepper flakes (optional)
Grated Parmesan for serving (optional)

Directions

Preheat oven to 425°F (220°C). Cut tomatoes in half, slice the top off the garlic head to expose the cloves, and roughly quarter the onion.
Arrange tomatoes cut-side up, garlic head and onion on a rimmed baking sheet, drizzle with the 3 tablespoons olive oil, sprinkle the 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Roast about 35 to 45 minutes until the tomatoes and onion are nicely caramelized and the garlic is soft.
Let everything cool a few minutes so you can handle it. Squeeze the roasted garlic cloves out of their skins, and roughly chop the roasted onion if it’s in big pieces.
Transfer the roasted tomatoes, garlic and onion to a blender or large pot if using an immersion blender. Add the 3 cups vegetable or chicken broth. Blend until smooth but don’t overblend if you like a bit of texture.
Pour the blended soup into a pot, bring to a gentle simmer over medium-low heat. Stir in the 2 tablespoons unsalted butter so it melts into the soup.
Taste and balance the acidity with the optional 1 tablespoon balsamic vinegar and 1 teaspoon granulated sugar if needed. Add a pinch of crushed red pepper flakes if you want a little heat.
Stir in the 1/2 cup heavy cream or whole milk if using, heat gently (do not boil once dairy is added) until warmed through.
Add the 1/4 cup chopped fresh basil, stir for a minute to wilt and perfume the soup. Adjust salt and pepper to taste, and thin with a splash more broth if it’s too thick.
Ladle into bowls, finish with grated Parmesan and a few extra basil leaves or a drizzle of olive oil if you like. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.