Creamy Tomato Basil Soup With Roasted Garlic – Cozy, Flavorful, and Comforting

Nothing beats a warm bowl of tomato soup when you want something simple and satisfying. This version goes a step further with roasted garlic, fresh basil, and a velvety finish that feels indulgent without being heavy. It’s the kind of soup you can make on a weeknight but still serve to guests with confidence.

Pair it with a grilled cheese or a slice of crusty bread, and you’ve got a cozy meal. The best part? It comes together with everyday ingredients and tastes even better the next day.

Print Pin

Creamy Tomato Basil Soup With Roasted Garlic - Cozy, Flavorful, and Comforting

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• 2 heads garlic (for roasting)
• 2 tablespoons olive oil, plus more for roasting
• 1 medium yellow onion, diced
• 2 tablespoons tomato paste
• 2 cans (28 ounces total) crushed or whole peeled tomatoes (San Marzano if possible)
• 3–4 cups low-sodium vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup fresh basil leaves, loosely packed, plus extra for garnish
• 1/2–3/4 cup heavy cream (or half-and-half; for dairy-free, use full-fat coconut milk)
• 1 tablespoon butter (optional, for a glossy finish; use olive oil for dairy-free)
• Parmesan rind (optional, for simmering)
• Bread or grilled cheese (for serving, optional)

Instructions

• Roast the garlic: Heat the oven to 400°F (200°C). Slice the tops off two garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35–40 minutes until soft and golden.Let cool slightly, then squeeze out the cloves. Set aside.
• Sauté the aromatics: In a large pot or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt.Cook 6–8 minutes, stirring, until soft and lightly translucent.
• Bloom the tomato paste: Stir in the tomato paste and cook 2–3 minutes until it darkens slightly and smells sweet. This step deepens the tomato flavor.
• Add tomatoes and broth: Pour in the crushed tomatoes (or hand-crush whole peeled tomatoes as you add them) and 3 cups broth. If using, add the Parmesan rind now.Stir in the roasted garlic, sugar, salt, black pepper, and red pepper flakes.
• Simmer: Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally. Add more broth if the soup seems too thick.
• Add basil and blend: Remove the Parmesan rind if used. Add the basil leaves and blend until smooth using an immersion blender.Alternatively, carefully blend in batches in a countertop blender, venting the lid to release steam.
• Finish with cream: Return the soup to low heat. Stir in the heavy cream (start with 1/2 cup and add more to taste) and the butter for extra silkiness. Warm gently for 2–3 minutes.Do not boil after adding cream.
• Taste and adjust: Add more salt, pepper, or sugar if needed. If the soup is too tangy, a splash more cream or a pinch of sugar will balance it. If it’s too thick, thin with a bit more broth.
• Serve: Ladle into bowls.Top with torn basil, a drizzle of olive oil, and cracked black pepper. Add shaved Parmesan if you’d like and serve with toasted bread or grilled cheese.

What Makes This Special

This soup leans on roasted garlic, which adds a sweet, mellow depth you won’t get from raw garlic.

It moves the flavor from sharp to rounded and aromatic. Using good quality canned tomatoes ensures consistent results year-round, and fresh basil gives that unmistakable, garden-bright finish.

We also build flavor in layers: a gentle sauté of onions and tomato paste, a splash of broth, and a smooth blend with cream or coconut milk. The texture is silky but not heavy, and you can easily tweak the thickness to your liking.

It’s a flexible recipe that’s friendly to beginners and satisfying for seasoned cooks.

Shopping List

• 2 heads garlic (for roasting)
• 2 tablespoons olive oil, plus more for roasting
• 1 medium yellow onion, diced
• 2 tablespoons tomato paste
• 2 cans (28 ounces total) crushed or whole peeled tomatoes (San Marzano if possible)
• 3–4 cups low-sodium vegetable or chicken broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup fresh basil leaves, loosely packed, plus extra for garnish
• 1/2–3/4 cup heavy cream (or half-and-half; for dairy-free, use full-fat coconut milk)
• 1 tablespoon butter (optional, for a glossy finish; use olive oil for dairy-free)
• Parmesan rind (optional, for simmering)
• Bread or grilled cheese (for serving, optional)

Step-by-Step Instructions

1. Roast the garlic: Heat the oven to 400°F (200°C). Slice the tops off two garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35–40 minutes until soft and golden.

   Let cool slightly, then squeeze out the cloves. Set aside.

2. Sauté the aromatics: In a large pot or Dutch oven, warm 2 tablespoons olive oil over medium heat. Add the diced onion and a pinch of salt.

   Cook 6–8 minutes, stirring, until soft and lightly translucent.

3. Bloom the tomato paste: Stir in the tomato paste and cook 2–3 minutes until it darkens slightly and smells sweet. This step deepens the tomato flavor.
4. Add tomatoes and broth: Pour in the crushed tomatoes (or hand-crush whole peeled tomatoes as you add them) and 3 cups broth. If using, add the Parmesan rind now.

   Stir in the roasted garlic, sugar, salt, black pepper, and red pepper flakes.

5. Simmer: Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally. Add more broth if the soup seems too thick.
6. Add basil and blend: Remove the Parmesan rind if used. Add the basil leaves and blend until smooth using an immersion blender.

   Alternatively, carefully blend in batches in a countertop blender, venting the lid to release steam.

7. Finish with cream: Return the soup to low heat. Stir in the heavy cream (start with 1/2 cup and add more to taste) and the butter for extra silkiness. Warm gently for 2–3 minutes.

   Do not boil after adding cream.

8. Taste and adjust: Add more salt, pepper, or sugar if needed. If the soup is too tangy, a splash more cream or a pinch of sugar will balance it. If it’s too thick, thin with a bit more broth.
9. Serve: Ladle into bowls.

   Top with torn basil, a drizzle of olive oil, and cracked black pepper. Add shaved Parmesan if you’d like and serve with toasted bread or grilled cheese.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavor deepens by day two.
• Freezer: For best texture, freeze the soup before adding cream.

  Freeze in portions for up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in cream just before serving.

• Reheating: Warm on the stove over medium-low heat, stirring occasionally. Avoid boiling after adding dairy to prevent curdling.

Health Benefits

• Tomatoes: Rich in lycopene, vitamin C, and potassium.

  Lycopene is linked to heart health and may support healthy skin.

• Garlic: Contains allicin and other compounds that may support immune function and heart health, especially when gently cooked.
• Basil: Offers antioxidants and anti-inflammatory compounds, plus fresh flavor without added sodium.
• Olive oil: Provides heart-healthy monounsaturated fats.
• Customizable richness: Use cream for a more satisfying bowl or swap for coconut milk or extra broth to lighten it up.

Pitfalls to Watch Out For

• Using bitter or low-quality tomatoes: Choose reputable brands of canned tomatoes. If the soup tastes sharp, a pinch of sugar or extra cream helps.
• Skipping the tomato paste bloom: Raw tomato paste can taste flat. Cooking it first builds depth.
• Boiling after adding cream: This can cause separation.

  Keep the heat low once dairy is added.

• Under-roasting the garlic: Pale garlic won’t deliver the sweet, mellow flavor. Roast until golden and soft.
• Over-blending with cheese rind still in: Remove the rind before blending to avoid grainy texture.

Recipe Variations

• Dairy-Free: Use full-fat coconut milk or a cashew cream. Finish with olive oil instead of butter.
• Extra Veg: Add diced carrots and celery when sautéing the onion for a sweeter, more complex base.
• Roasted Tomato Twist: Roast halved fresh tomatoes with olive oil and salt at 425°F (220°C) for 25–30 minutes and add to the pot for smoky sweetness.
• Spicy Kick: Add a chopped Calabrian chili or more red pepper flakes.
• Protein Boost: Stir in white beans after blending, or top bowls with shredded rotisserie chicken.
• Cheesy Finish: Whisk in grated Parmesan at the end for extra umami.
• Herb Swap: Try thyme or oregano alongside basil for a savory note.
• Low-Carb Creaminess: Skip sugar and use a bit more cream or butter to balance acidity.

FAQ

Can I use fresh tomatoes instead of canned?

Yes.

Use about 3 pounds of ripe tomatoes. Score, blanch, and peel if you want a smoother result, or roast them for deeper flavor. You may need to simmer longer to concentrate the juices.

What if I don’t have an immersion blender?

Blend in batches in a countertop blender.

Vent the lid and cover with a towel to avoid steam buildup. Return the blended soup to the pot to finish.

How do I fix a soup that’s too acidic?

Add a small pinch of sugar, a splash of cream, or a bit more butter. Simmer briefly and taste again.

A tiny pinch of baking soda can also neutralize acidity, but use sparingly.

Can I make this ahead for a dinner party?

Absolutely. Make the soup a day in advance and refrigerate. Reheat gently before serving and finish with cream and fresh basil for the brightest flavor.

Is this gluten-free?

Yes, the soup is naturally gluten-free as written.

Just pair it with gluten-free bread if you’re serving toast or grilled cheese.

What can I use instead of basil?

Thyme, oregano, or a mix of Italian parsley and chives work well. Add delicate herbs near the end to preserve their flavor.

How do I make it thicker or thinner?

For thicker soup, simmer longer to reduce or add a spoonful of tomato paste. For thinner soup, stir in more broth until it reaches your preferred consistency.

Can I freeze leftovers with cream already added?

You can, but texture may be slightly grainy after thawing.

It’s better to freeze the soup before adding cream and stir it in when reheating.

Final Thoughts

Creamy Tomato Basil Soup with Roasted Garlic is comfort in a bowl—simple, flavorful, and endlessly adaptable. With a handful of pantry staples and a little time, you get a restaurant-worthy result at home. Serve it with your favorite crusty bread or a gooey grilled cheese, and enjoy a meal that never goes out of style.

When in doubt on a chilly evening, this soup always delivers.