Roasted garlic tomato basil soup is the perfect cozy comfort meal. I love tomato soup so much that I knew I had to make my own filled with all of my favorite ingredients. The roasted garlic and basil are key in this recipe. The garlic caramelizes in the oven and the basil adds the perfect pop of freshness. I love to pair this soup with a homemade sandwich or grilled cheese.
Roasted Garlic & Tomatoes
The key to this recipe is making sure that the tomatoes and garlic have roasted long enough. I’ve found that generally, 45 minutes to an hour is the sweet spot. The roasting does take a little bit, but the reward is more than worth the wait. At the end of the 45 minutes I remove the garlic and then turn the broiler on high and broil the tomatoes for about one minute. This gives them a fire roasted flavor that I love. It’s not necessary to do this last step, but it does give the tomatoes a little extra punch of flavor.
The Other Ingredients
What makes this soup so flavorful and delicious is that everything is fresh, and each ingredient packs a flavorful punch. The soup is simple, but each ingredient is really important. Make sure to use fresh basil, and ideally fresh thyme as well. Buy the freshest tomatoes you can find at the store. For the tomatoes I find that tomatoes on the vine have the best flavor, but Roma or plum will also work. A high quality balsamic vinegar is also important. Trader Joes has a nice balsamic vinegar that is affordable. I like this one as well.
Toppings for Roasted Garlic Tomato Basil Soup
A good soup is nothing without good toppings. I like to save a few basil leaves to tear and add to the top of the soup. I also like to add flakey sea salt, red pepper flakes, fresh cracked pepper, and either a drizzle of cream or olive oil. Other tasty toppings are coconut cream instead of regular cream for a vegan option. I also like shaved parmesan for a melty cheesy top. A side of good quality bread is also a must!
Roasted Garlic Tomato Basil Soup
Ingredients
- 3 lbs Tomatoes Roma, Vine Ripened, or a combination
- 1 head Garlic
- 4 tbsp Avocado Oil or Olive Oil
- 1 Yellow Onion - diced
- 1 tsp Chopped fresh thyme
- 1 tsp Balsamic Vinegar
- 1 tsp Ground White Pepper Can substitute black pepper
- 2 cups broth I like chicken or vegetable
- 1 tbsp Red pepper flakes (optional)
- 1 cup Fresh basil leaves
- Optional Toppings: Parmesan, olive oil, fresh chopped basil, or a drizzle of cream
Instructions
- Preheat oven to 375 degrees
- Slice the tomatoes in half and lay them out in a single layer on a sheet pan
- Slice the top of the head of garlic off so that the cloves are slightly exposed and add to the sheet pan
- Drizzle the tomatoes with 2 tablespoons of avocado oil, making sure to pour oil over the top of the garlic as well
- Bake the tomatoes and garlic for 45 minutes until the garlic has started to carmelize and the tomatoes are soft
- In a large pot add the remaining 2 tablespoons of oil and heat over medium heat. Add the diced onions and red pepper flakes and sautee until the onions are translucent, approximately 5 minutes
- Add the chopped thyme, broth, balsamic vinegar, ground pepper, and salt to taste
- Add the roasted tomatoes and squeeze out the roasted garlic from the head of the garlic
- Bring the mixture to a boil and then reduce the heat to low and cover
- Let the mixture simmer for 20-25 minutes
- Using an immersion blender or blender, blend the mixture to desired consistency
- Top with more fresh basil, parmesan, or a touch of cream.