Creamy Roasted Garlic and Tomato Soup (with Basil)
Recipe by:Roasted Garlic and Tomato Soup delivers deep, slow-roasted flavor in a fraction of the time. Creamy and rich with a touch of sweetness from caramelized tomatoes and garlic, it's a cozy, elevated twist on a classic favorite.
Ingredients
- 2 pounds tomatoes
- 1 head garlic
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 2 cups low-sodium chicken broth
- 2 cups tomato juice
- 12-14 basil leaves washed
- 1 cup heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- shredded Parmesan cheese to serve, optional
Instructions
- Preheat your oven to 425°F (220°C). Wash and dry the tomatoes, then cut them into wedges. Cut the top off of the garlic head so each clove is exposed. Then, peel the onion and cut it into wedges.2 pounds tomatoes, 1 head garlic, 1 medium yellow onion
- Place the tomatoes, garlic, and onions on a large baking sheet. Drizzle with the olive oil and sprinkle salt, then gently toss to coat. Arrange the tomato wedges peel side down and the garlic cut side down, and leave some space around each one so they do not steam.2 tablespoons olive oil, 1 teaspoon salt
- Roast in the oven for 25-30 minutes or until the tomatoes are soft and slightly caramelized and the garlic is fragrant.
- Transfer the roasted tomatoes and onion to a blender. Squeeze the garlic out of the skins and add it to the blender. Add the chicken broth, tomato juice, and fresh basil leaves. Blend until smooth, working in batches if needed. You can also add all of the ingredients to a large pot and blend with an immersion blender until smooth.2 cups low-sodium chicken broth, 2 cups tomato juice, 12-14 basil leaves
- Pour the blended mixture into a large pot and heat over medium until warmed through, stirring occasionally. Reduce the heat to low and stir in the heavy cream, black pepper, and crushed red pepper. Taste and adjust seasoning as needed.1 cup heavy cream, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper
- Serve immediately, topped with some shredded Parmesan cheese if desired.shredded Parmesan cheese
Notes
Storage & Reheating
- Refrigerate leftover soup in an airtight container for up to 4 days. Let it cool before storing.
- The soup can be frozen with the cream, though some separation may occur. To minimize this, stir well after reheating or blend briefly for a smooth texture. Store in a freezer-safe container, leaving space for expansion, and freeze for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent separation. Avoid boiling. If reheating from frozen, thaw overnight in the refrigerator before warming. If needed, whisk well or blend briefly to restore creaminess.
Flavor Adjustments
- Tomato Juice Substitute – Replace with vegetable or chicken broth for a milder flavored soup.
- Roasting Enhances Sweetness – Let the tomatoes caramelize deeply for the best flavor.
- Adjusting Acidity – If the soup is too tangy, add ½ teaspoon of sugar or a tablespoon of butter to balance the flavor.
- More Depth of Flavor – A roasted red bell pepper or a Parmesan rind (simmered and removed before serving) can add richness.
- Seasoning Adjustments – Taste before serving and adjust salt, pepper, or spice levels as needed. A little extra basil or a drizzle of olive oil can enhance flavor.
Equipment
Nutrition
Serving: 1cup | Calories: 286kcal | Carbohydrates: 16g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 528mg | Potassium: 820mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2730IU | Vitamin C: 45mg | Calcium: 72mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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