Tomato Soup with Roasted Garlic and Basil


10-12 fresh ripe tomatoes

1 medium onion finely diced

1 bulb garlic roasted

6 leaves fresh basil finely chopped

6 cups vegetable or chicken broth

2 tablespoons olive oil

¼ cup heavy cream

½ teaspoon fresh ground pepper season to taste

½ teaspoon salt season to taste


Heat oven to 350º Fahrenheit.

Cut the top off garlic bulb. Place cut side up in baking dish, drizzle generously with olive oil.

Roast for about 30 minutes. (bulb will be very soft when squeezed).

While garlic is roasting peel the tomatoes. This is an easy method for removing the skin from fresh tomatoes.

Start a large pot of water boiling. Place tomatoes into the boiling water and boil for 20 seconds. Remove from boiling water and immediately immerse in bowl filled with cold water and ice cubes. When tomato has cooled a bit, make a slice in the top and pull skin away.

Chop tomatoes into pieces.

In large pot heat 1 tbsp. of olive oil. Add diced onions and sauté medium heat until golden brown.

Stir in the tomatoes, roasted garlic, broth, and basil.

Simmer soup for 40 minutes.

Next using an immersion blender puree the soup.

Add the cream and simmer for additional 10 minutes.

Season salt and fresh ground pepper.

Nutrition Information:

Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1603mg | Potassium: 1062mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2820IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 2mg

Frequently Asked Questions:

Can I use canned tomatoes instead of fresh ones?

Yes, canned tomatoes can be used as a convenient alternative to fresh.

Use about 2 (28-ounce) cans of whole tomatoes, drained and chopped, as a substitute for fresh tomatoes.

How can I make this soup vegan-friendly?

To make this soup vegan-friendly, simply use vegetable broth instead of chicken broth and omit the heavy cream.

You can substitute the cream with a dairy-free alternative like coconut cream.

Can I skip the step of roasting garlic if I’m short on time?

While roasting garlic adds a delicious depth of flavor, you can skip this step if you’re short on time.

Simply mince the garlic and sauté it along with the onions in step 6.

Can I freeze leftovers of this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.

It can be stored in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I use dried basil instead of fresh?

While fresh basil adds a vibrant flavor to the soup, you can use dried basil as a substitute if fresh is unavailable.

Use about 1 tablespoon of dried basil, adding it along with the tomatoes and broth in step 7.

Adjust the quantity to taste.

Can I use an immersion blender to puree the soup directly in the pot?

Yes, an immersion blender can be used directly in the pot to puree the soup.

Be cautious of hot splatters and ensure the blender is fully submerged to avoid splashing.

Can I use an alternative to olive oil for roasting the garlic?

Yes, you can use other oils like avocado oil or grapeseed oil for roasting garlic.

However, olive oil adds a distinct flavor that complements the soup well.

Can I substitute another herb for basil?

While basil complements the flavor of tomato soup nicely, you can experiment with other herbs like oregano or thyme if desired.

Adjust the quantity to taste.

Should I remove the seeds from the tomatoes before chopping them?

It’s not necessary to remove the seeds from the tomatoes before chopping them.

Simply chop the tomatoes into pieces, seeds and all, for use in the soup.

Can I make this soup ahead of time and reheat it later?

Yes, you can make this soup ahead of time and reheat it later.

Store the cooled soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove over medium heat, stirring occasionally, until heated through.

Adjust seasoning if necessary before serving.

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