Roasted Tomato Basil Soup with Garlic Confit
This roasted tomato basil soup features charred vine tomatoes, silky garlic confit, and a splash of cream. Served with grilled cheese soldiers for the ultimate comfort meal.
There is no culinary duo more iconic than a bowl of tomato basil soup and a crispy grilled cheese sandwich. While the canned version has its nostalgic place, this recipe elevates the classic by charring vine-ripened tomatoes under the broiler to develop a deep, smoky sweetness that raw fruit simply can't provide.
The secret to this roasted tomato basil soup lies in the garlic confit. By roasting whole cloves in olive oil alongside the tomatoes, the garlic transforms into a buttery, mellow paste that emulsifies perfectly into the broth. It creates a base that is naturally rich even before you add the finishing splash of heavy cream.
If you are looking for a truly creamy tomato basil soup, the key is high-speed blending and a final pass through a fine-mesh sieve. This ensures every spoonful is velvet-smooth, providing the perfect dip for our sharp cheddar grilled cheese soldiers.
Ingredients
The Soup Base
- 3 lbs (1.4 kg) vine-ripened tomatoes, halved
- 1 large yellow onion, wedged
- 10 cloves garlic, peeled
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 cups (480ml) high-quality vegetable or chicken stock
- 1/2 cup (120ml) heavy cream
- 1 cup fresh basil leaves, tightly packed
- 1 tbsp balsamic glaze
Grilled Cheese Soldiers
- 4 slices thick-cut sourdough bread
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butter, softened
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- 2
Arrange the halved tomatoes, onion wedges, and garlic cloves on the pan, drizzling generously with olive oil and seasoning with salt and pepper.
- 3
Roast for 35-40 minutes, or until the tomato skins are charred and the onions are translucent and caramelized.
- 4
Transfer the roasted vegetables and all the accumulated juices from the pan into a heavy-bottomed pot or Dutch oven.
- 5
Add the stock and bring the mixture to a gentle simmer over medium heat for 10 minutes to marry the flavors.
- 6
Stir in the fresh basil leaves and the balsamic glaze, then remove the pot from the heat.
- 7
Use an immersion blender to process the soup until smooth, or transfer to a high-speed blender in batches (be careful with hot liquids).
- 8
Return the blended soup to the pot, stir in the heavy cream, and keep warm over low heat.
- 9
Prepare the grilled cheese by buttering the outside of the sourdough slices and sandwiching the cheddar between them.
- 10
Grill in a skillet over medium heat until golden brown and gooey, then slice into 1-inch wide 'soldiers' for dunking.
- 11
Ladle the soup into bowls, garnish with a few torn basil leaves, and serve immediately with the soldiers.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 615 kcal
- Protein
- 16 g
- Carbs
- 44 g
- Fat
- 43 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 1180 mg
Tips
- → Don't peel the tomatoes. Roasting them with skins on adds texture and flavor, and a high-speed blender will pulverize them into total smoothness regardless.
- → If your tomatoes are out of season and slightly acidic, add a pinch of granulated sugar during the simmering stage to balance the PH.
- → For an even silkier texture, pour the blended soup through a chinois or fine-mesh strainer before adding the cream.
FAQ
Can I make tomato basil soup ahead of time?
Yes, this soup actually tastes better the next day. Store it in an airtight container in the fridge for up to 4 days, but wait to add the fresh basil garnish until you are ready to serve.
How do I make my soup thicker without flour?
The best way to thicken this soup naturally is to reduce the amount of stock used or to simmer it longer uncovered to let the excess water evaporate before blending.
Why does my tomato soup taste metallic?
This usually happens when using canned tomatoes in a reactive pot (like unlined aluminum). Since we use fresh roasted tomatoes here, you shouldn't have this issue, but always use stainless steel or enameled cast iron to be safe.
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