Velvety Roasted Garlic Tomato Soup with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A smooth, deeply flavorful tomato soup infused with roasted garlic and a touch of cream, finished with a bright burst of fresh basil. This Italian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs garlic, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 165 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

• 1 whole head garlic
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 2, peeled and diced into 1/4-inch pieces carrots
• 2 stalks, diced celery
• 2 cups crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup heavy cream
• 2 tbsp, chopped fresh basil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut the top off the whole head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap tightly in foil, and roast for 30 minutes until soft and golden.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (finely chopped), 2 carrots (diced), and 2 celery stalks (diced), and cook for 8-10 minutes until softened and translucent.
3. Step 3: Stir in 2 cups crushed tomatoes and 2 cups vegetable broth, then bring to a simmer. Cook for 15 minutes to meld flavors, stirring occasionally.
4. Step 4: Squeeze the soft garlic cloves from the roasted head into the pot (discard the skin), add 1/4 cup heavy cream, and 2 tbsp fresh basil. Simmer for 5 more minutes, then season with salt and black pepper to taste.
5. Step 5: Use an immersion blender to puree the soup until completely smooth, or transfer to a blender in batches. Serve hot with extra basil for garnish.