Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese

Ingredients

• 1.36 kg (3 lb)ripe Roma tomatoes
• 1½ heads (90 g)garlic
• 52.5 ml (3½ tbsp)extra-virgin olive oil
• 1 medium, chopped (about 320 ml; 1⅓ cups)yellow onion
• 1 can, 794 g (28 oz)crushed tomatoes
• 1 can, 411 g (14.5 oz)low-sodium chicken broth
• 1½ tsp, or to tastesalt
• 1 tspfreshly ground black pepper
• 1–2 tsp, to tastegranulated sugar
• ¼ tspcrushed red pepper flakes
• 80 ml (⅓ cup), chopped, plus more for garnishfresh basil
• 120 ml (½ cup)heavy cream
• 113 g (4 oz), finely shreddedAsiago cheese
• To taste, optionalfresh croutons, crusty bread or crackers

Instructions

1. 1

   Prepare garlic

   Heat the oven to 200°C (400°F) and bring a large pot of water to the boil. Cut just enough off the tops of the garlic heads to expose the cloves, leaving the skins on. Put them in an oven-safe dish, drizzle with 7.5 ml (1½ tsp) of the olive oil and cover the dish with foil.

2. 2

   Roast garlic

   Bake the covered garlic for about 35–40 minutes, until soft and lightly browned. Remove it from the oven and set it aside.

3. 3

   Blanch tomatoes

   When the water boils, carefully add the tomatoes. Boil them for about 3 minutes, just until their skins burst.

4. 4

   Peel tomatoes

   While the tomatoes boil, fill a large bowl with ice water. Transfer the burst tomatoes straight into the ice bath and leave them for about 30 seconds, or until cool enough to handle. Peel and dice them.

5. 5

   Cook the onion

   Heat the remaining 45 ml (3 tbsp) of olive oil in a large enamelled pot over medium-high heat. Add the chopped onion and sauté for about 6 minutes, until soft. Add the diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and chopped basil.

6. 6

   Simmer soup

   Peel and mince the roasted garlic, then stir it into the soup. Bring the mixture just to the boil, then lower the heat and simmer uncovered for 45 minutes to 1 hour. If simmering for up to another hour, cover the pot after the first hour.

7. 7

   Blend if desired

   Purée the soup with an immersion blender if you want a smooth texture; leave it unblended for a slightly chunky soup. Alternatively, blend it in batches, filling the blender only halfway each time. Remove the lid cap and cover the opening with a tea towel to let steam escape.

8. 8

   Finish and serve

   Stir in the heavy cream. Serve warm with fresh croutons, shredded Asiago and a sprinkling of fresh basil.

What is tomato basil soup?

Tomato soup is a familiar comfort food, while basil and olive oil give this version an Italian-inspired flavour. It brings together fresh Roma tomatoes and tinned crushed tomatoes, then rounds them out with cream and Asiago.

Roasting the garlic before adding it softens its sharpness and gives the soup a mellow, savoury base. The long, gentle simmer lets the fresh tomatoes cook down into the tinned ones.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 10g protein, 26g carbs, 21g fat.

The tomatoes and sugar provide most of the carbohydrates, while olive oil, cream and Asiago contribute much of the fat. The cheese, cream and chicken broth also supply protein, with the cheese contributing a substantial share. Pair a serving with a green salad or extra vegetables for a more varied plate.

Choosing the tomatoes

Fresh tomatoes: Roma tomatoes are used here for their firm flesh. Blanching them until the skins split makes peeling easier before dicing.

Tinned tomatoes: Crushed tomatoes add a consistent tomato base alongside the fresh fruit. Add the fresh tomatoes with all their juices so none of their flavour is left behind.

Roasting the garlic

Exposed cloves: Trim just the tops of the garlic heads so the cloves are visible, keeping the skins in place. Cover the dish with foil as they roast.

Doneness: After 35–40 minutes, the garlic should be soft and lightly browned. Let it cool enough to handle before peeling and mincing it into the soup.

Building the soup

Soft onion: Cook the chopped onion in the remaining olive oil for about 6 minutes, until tender. Keep the heat at medium-high as specified, and stir in the tomatoes and seasonings once the onion is soft.

Gentle simmer: Bring the pot just to the boil, then reduce the heat. Simmer uncovered for 45 minutes to 1 hour, or longer if you wish, covering it after the first hour.

Choosing the texture

Chunky: Leave the soup as it is after simmering for a more rustic texture.

Smooth: An immersion blender purées the soup in the pot. For a jug blender, work in half-full batches and let steam escape through the lid opening, covered with a tea towel.

Finishing with cream and Asiago

Cream: Stir it in after blending, just before serving, to give the soup its creamy finish.

Cheese and basil: Add shredded Asiago and extra fresh basil over each serving. Croutons, crusty bread or crackers make optional accompaniments.

Recipe notes & tips

• Use an oven-safe dish for the garlic and cover it securely with foil.
• Transfer the tomatoes to the ice bath as soon as their skins burst so they are easier to handle.
• Dice the peeled tomatoes over a bowl or board that will catch their juices.
• Taste the soup after simmering and adjust the sugar and salt to suit the tomatoes.
• When using a jug blender, fill it only halfway and let the steam escape as described.
• Add the Asiago and extra basil at the table so each serving can be garnished to taste.

Variations

• More heat: Increase the crushed red pepper flakes to suit your preference.
• Extra basil: Add more fresh basil when serving for a more pronounced herbal finish.
• Chunky texture: Skip blending to keep pieces of tomato in the soup.
• Smooth finish: Purée the soup thoroughly with an immersion blender.
• Different garnish: Serve with crusty bread or crackers instead of croutons.

Common mistakes to avoid

• Garlic tops cut too low: Trim only enough to expose the cloves so the heads stay intact for roasting.
• Tomatoes boiled too long: Remove them as soon as their skins burst, at about 3 minutes.
• Skipping the ice bath: Cool the tomatoes there for about 30 seconds to make them easier to handle.
• Soup brought to a hard boil: Bring it just to the boil, then lower the heat for the simmer.
• Blender filled too full: Blend in batches no more than halfway full to leave room for steam.
• Blender sealed while hot: Remove the cap and cover the opening with a tea towel so heat can escape.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently on the hob, stirring occasionally, until hot throughout; add the garnishes when serving.

Frequently asked questions