Slow-Roasted Tomato and Garlic Soup with Fresh Basil
This comforting tomato soup is slow-roasted to deepen the flavors and balanced with fresh garlic and basil for a rich, authentic taste. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs ripe roma tomatoes, whole garlic cloves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 roma tomatoes
- 6 cloves whole garlic cloves
- 3 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sugar
Instructions
- Step 1: Preheat your oven to 375°F. Halve 2 lbs ripe roma tomatoes and place them cut side up on a baking sheet. Toss with 3 tbsp extra virgin olive oil and 6 whole garlic cloves. Roast for 45 minutes until tomatoes are caramelized and garlic is soft.
- Step 2: While tomatoes roast, heat a large pot over medium heat and add 1 diced medium yellow onion. Sauté for 5-6 minutes until translucent and fragrant.
- Step 3: Remove tomatoes and garlic from the oven and let cool slightly. Peel the roasted garlic cloves and add them along with the tomatoes to the pot with onions.
- Step 4: Pour in 4 cups vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth.
- Step 5: Stir in 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp sugar, and 1/4 cup chopped fresh basil. Simmer for 10 minutes to meld flavors, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Garlic Soup with Fresh Basil take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Tomato and Garlic Soup with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe roma tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Garlic Soup with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Tomato and Garlic Soup with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Roasted Tomato and Garlic Soup with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
