SoupsItalianeasy

Roasted Tomato Basil Soup with Garlic Confit

Name: Roasted Tomato Basil Soup with Garlic Confit
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lbs (1.36kg) ripe vine tomatoes, halved; 1 head of garlic, top sliced off to expose cloves; 1 large yellow onion, cut into wedges; 1 red bell pepper, quartered and deseeded; 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 cup fresh basil leaves, tightly packed; 1/2 cup (120ml) heavy cream; 1 tbsp balsamic glaze; 1/4 tsp crushed red pepper flakes (optional); 4 slices thick-cut sourdough bread; 1 cup sharp white cheddar, shredded; 2 tbsp unsalted butter, softened

This roasted tomato basil soup features charred vine tomatoes blended with rich garlic confit and cream. The ultimate comfort meal served with grilled cheese soldiers.

Save

Roasted Tomato Basil Soup with Garlic Confit

Prep

15 min

Cook

55 min

Serves

Difficulty

easy

Jump to recipe

There is no culinary duo more iconic than a bowl of tomato basil soup and a stack of crispy, buttery grilled cheese. While the canned version has its nostalgic charms, roasting your own vegetables elevates this childhood staple into something truly sophisticated and deeply savory.

This recipe relies on a roasted tomato basil soup base where vine-ripened tomatoes are charred alongside a whole head of garlic. We transform that garlic into a mellow, buttery confit right on the sheet pan, which provides a creamy backbone without needing a gallon of heavy dairy.

The result is a luscious, creamy tomato basil soup that balances the natural acidity of the fruit with the herbal punch of fresh basil. It is thick enough to coat a spoon and perfectly engineered for dunking sourdough soldiers.

Ingredients

Servings:4

Roasted Base

3 lbs (1.36kg) ripe vine tomatoes, halved
1 head of garlic, top sliced off to expose cloves
1 large yellow onion, cut into wedges
1 red bell pepper, quartered and deseeded
3 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp cracked black pepper

Soup Finishes

2 cups (480ml) high-quality vegetable or chicken stock
1 cup fresh basil leaves, tightly packed
1/2 cup (120ml) heavy cream
1 tbsp balsamic glaze
1/4 tsp crushed red pepper flakes (optional)

Grilled Cheese Soldiers

4 slices thick-cut sourdough bread
1 cup sharp white cheddar, shredded
2 tbsp unsalted butter, softened

Instructions

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Arrange tomatoes, onion, and bell pepper on the pan. Place the garlic head on a small piece of foil, drizzle with oil, wrap it tightly, and nestle it among the vegetables.
3
Drizzle the rest of the vegetables with olive oil, salt, and pepper, tossing to coat. Roast for 45 minutes until the tomato skins are charred and the onions are caramelized.
4
Squeeze the softened garlic confit cloves out of their skins and discard the papery husks.
5
Transfer all roasted vegetables, the garlic cloves, and any accumulated juices into a high-speed blender or a large Dutch oven.
6
Add the fresh basil and vegetable stock, then blend until completely smooth using the blender or an immersion blender.
7
Pour the mixture into a pot over medium heat and stir in the heavy cream and balsamic glaze. Simmer for 10 minutes to marry the flavors.
8
While the soup simmers, butter the sourdough slices and grill them in a skillet with the cheddar until melted and golden.
9
Slice the grilled cheese into 1-inch wide 'soldiers' for dipping.
10
Ladle the soup into bowls, top with a swirl of cream and torn basil, and serve immediately with the bread.

Nutrition (per serving)

Estimates only — not medical or dietary advice.

Calories: 615 kcal
Protein: 16 g
Carbs: 48 g
Fat: 42 g
Fiber: 6 g
Sugar: 14 g
Sodium: 1180 mg

Tips

→ Don't peel the tomatoes before roasting; the charred skins add a subtle smokiness that defines a good roasted soup.
→ If your tomatoes are out of season and a bit acidic, add a teaspoon of brown sugar to the blender to balance the flavor.
→ For the smoothest texture possible, pass the blended soup through a fine-mesh sieve before adding the cream.
→ Always use fresh basil added at the very end; dried basil lacks the bright, peppery notes needed to cut through the roasted garlic.

FAQ

How do I make my tomato basil soup thicker?

The best way to thicken the soup naturally is to roast a small potato (peeled and cubed) along with the tomatoes. When blended, the starch provides a velvety body without changing the flavor.

Can I freeze this soup?

Yes, but for the best texture, freeze the soup before adding the heavy cream. Thaw and reheat on the stove, whisking in the cream just before serving.

Why does my soup taste metallic?

This usually happens when using canned tomatoes in a reactive pot. Since this recipe uses fresh roasted tomatoes, you shouldn't have this issue, but adding a splash of balsamic vinegar can help neutralize any metallic notes.

#tomato-basil-soup#roasted-vegetables#comfort-food#vegetarian-recipes#garlic-confit#winter-soups#easy-dinner

Soups