Slow-Roasted Tomato and Garlic Soup with Basil

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rich, slow-roasted tomato soup infused with caramelized garlic and fresh basil for deep, authentic flavor. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 75 minutes, pairs ripe tomatoes, halved, whole garlic bulbs, halved horizontally, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs ripe tomatoes, halved
• 2 whole garlic bulbs, halved horizontally
• 4 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cups vegetable broth
• 1/3 cup fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp (optional) sugar
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Preheat oven to 375°F. Arrange 2 lbs halved ripe tomatoes and 2 halved garlic bulbs cut side up on a baking sheet. Drizzle with 3 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 45 minutes until tomatoes are caramelized and garlic is soft.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Step 3: Squeeze the softened roasted garlic cloves from their skins into the pot with the onions. Add the roasted tomatoes (including juices), 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Bring to a simmer and cook for 15 minutes.
4. Step 4: Remove from heat and stir in 1/3 cup fresh basil leaves. Use an immersion blender to purée the soup until smooth and creamy. Taste and add 1 tsp sugar if needed to balance acidity.
5. Step 5: Reheat gently if necessary and serve warm with a drizzle of olive oil or fresh basil garnish.