Roasted Garlic Tomato Basil (Print Version)
Slow-roasted garlic and ripe tomatoes blended with fresh basil for a flavorful, comforting bowl.
# Recipe Ingredients:
→ Vegetables
01 - 10 medium ripe tomatoes, halved
02 - 1 large head garlic, top sliced off
03 - 1 medium yellow onion, roughly chopped
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Oils & Liquids
06 - 3 tbsp extra virgin olive oil, divided
07 - 4 cups vegetable broth
→ Herbs & Seasonings
08 - 1 tsp sea salt, plus more to taste
09 - ½ tsp freshly ground black pepper
10 - ¼ tsp crushed red pepper flakes
11 - 1 large bunch fresh basil leaves
12 - 1 tsp dried oregano
→ Dairy (optional)
13 - ¼ cup heavy cream or coconut cream
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Arrange tomatoes cut side up and the whole, sliced head of garlic on the baking sheet. Drizzle with 2 tbsp olive oil and sprinkle lightly with salt and pepper. Roast for 35-40 minutes until tomatoes are caramelized and garlic is soft.
03 - While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 7-8 minutes until vegetables are soft and onions are translucent.
04 - Squeeze the roasted garlic cloves from their skins into the pot. Add roasted tomatoes with any juices from the baking sheet, vegetable broth, oregano, and red pepper flakes. Stir to combine.
05 - Simmer uncovered for 10-15 minutes to meld flavors together.
06 - Add fresh basil leaves. Using an immersion blender or working in batches with a regular blender, purée the soup until smooth and creamy.
07 - If desired, stir in the cream. Adjust salt and pepper to taste. Serve hot, garnished with extra fresh basil and a drizzle of olive oil.
# Expert Advice:
01 -
- The roasting transforms garlic from sharp into something creamy and almost sweet, no harsh bites
- Simmering everything together creates layers of flavor that develop even more overnight
02 -
- The roasting time is worth every minute because that is where all the deep flavor develops
- Letting the soup sit for even 10 minutes after blending makes the flavors come together beautifully
03 -
- Squeeze the roasted garlic out carefully so you do not leave any behind in the skins
- Hold back some fresh basil to sprinkle on top for that pop of green and fresh aroma