So, you’re craving something warm, cozy, and just a little bit fancy—but you don’t want to spend three hours stirring a pot like some kind of culinary monk. Enter Tomato Basil Soup with Roasted Garlic. It’s smooth, rich, and tastes like you’ve got an Italian grandma hidden in your kitchen, even if your only “heritage recipe” is reheating pizza rolls.
Why This Recipe is Awesome
This soup is a comfort food MVP. First, roasted garlic transforms it from “meh” tomato soup into something people will actually beg you to make again. Second, it’s simple: a handful of ingredients, mostly pantry staples. Third, it’s versatile—you can serve it with grilled cheese for a casual dinner or in tiny cups at a fancy party and pretend you’re Ina Garten.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 large head of garlic, top sliced off
- 1 large onion, chopped
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth (or chicken, if you’re not keeping it vegetarian)
- 1/2 cup fresh basil leaves
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional, for extra richness)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Drizzle the garlic head with a little olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized.
- In a large pot, heat olive oil and sauté onion until translucent. Don’t rush this step—it builds flavor.
- Squeeze the roasted garlic cloves into the pot (they should pop out like little flavor bombs). Stir well.
- Add canned tomatoes, broth, basil, sugar, salt, and pepper. Bring to a simmer and cook for 20–25 minutes.
- Use an immersion blender to blend until smooth (or carefully transfer to a blender in batches).
- Stir in cream if using, taste, and adjust seasoning. Serve hot with crusty bread or a gooey grilled cheese.
Common Mistakes to Avoid
- Skipping the garlic roasting step. Raw garlic won’t give you the same mellow, sweet depth.
- Over-blending until it’s frothy. You want silky, not foamy.
- Forgetting the sugar. Tomatoes can be acidic divas, and sugar keeps them in check.
- Using dried basil. Just… no. This soup deserves fresh basil.
Alternatives & Substitutions
- Want vegan? Skip the cream or use coconut milk for a slightly different vibe.
- No fresh basil? Swap in fresh parsley or a sprinkle of dried Italian herbs if you must.
- Craving heat? Add a pinch of red pepper flakes while simmering.
- Don’t want canned tomatoes? Fresh works, but you’ll need to peel and seed them first—aka more work.
FAQ
Can I make this ahead?
Yes! It tastes even better the next day once the flavors marry.
Does it freeze well?
Totally. Just leave out the cream, freeze in portions, and add cream after reheating.
Can I use roasted canned tomatoes?
Yep, they add extra depth. Fire-roasted ones are a great shortcut.
What if I don’t have an immersion blender?
Carefully ladle into a blender in small batches—just don’t overfill unless you like soup explosions.
Is the cream necessary?
Not at all. It’s delicious without, but cream adds a luxe touch.
Final Thoughts
Tomato Basil Soup with Roasted Garlic is basically comfort in a bowl. It’s easy, it’s elegant, and it turns the humble tomato into the star of dinner. Pair it with a melty grilled cheese, a loaf of sourdough, or just eat it straight from the pot while standing at the stove (no judgment). This is one of those recipes you’ll come back to again and again, especially on chilly nights when you need something that tastes like a hug.