Roasted Garlic Tomato Basil Soup
This soup uses both roasted and fresh garlic, along with roasted tomatoes, for a deep, rich flavor. It's a straightforward recipe that's great for dipping bread or a grilled cheese.
Ingredients
Ingredients (6 servings)
- 2 pounds Roma tomatoes halved lengthwise
- 1 pound Campari tomatoes halved
- 1 large head of garlic
- 4 to 5 Tbsp olive oil divided
- 2 Tbsp unsalted butter
- 1 large yellow onion diced
- 6 cloves garlic minced
- 1 tsp fresh thyme leaves
- 1 can San Marzano whole peeled tomatoes 28-ounce
- 4 cups low-sodium chicken or vegetable broth
- 1 large bunch fresh basil about 2 ounces
- 1/2 tsp red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- Heavy cream for serving
- Grated Parmesan cheese for serving
Instructions
- Preheat oven to 400°F.
- Toss halved tomatoes with 3 tbsp olive oil and salt on baking sheet, arrange cut-side down.
- Wrap oil-drizzled garlic head in foil, place on same sheet.
- Roast tomatoes and garlic 40-50 minutes until soft and lightly browned.
- In Dutch oven, melt butter with 1 tbsp olive oil over medium-low heat.
- Cook onion and minced garlic 6-8 minutes until soft, add thyme and cook 1 minute more.
- Add roasted tomatoes, squeezed roasted garlic, canned tomatoes, broth, basil, and red pepper flakes.
- Simmer covered on low 45 minutes.
- Purée soup with immersion blender until smooth.
- Season with salt and pepper.
- Serve with cream, Parmesan, and fresh basil.
Notes
For smoother texture, strain soup through fine-mesh sieve before serving.
Did you make this recipe?Let me know how you liked it below!