Go Back

Roasted Garlic & Tomato Basil Soup

A masterclass in aromatic roasting and hot liquid emulsion. By slow-roasting whole heads of garlic in Herbs de Provence and olive oil, this deeply complex, velvety tomato bisque establishes a profound, savory foundation, served with crisp white cheddar and Parmesan croutons.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Soup
Ingredients Method

Ingredients
  

The Roasted Garlic Foundation
  • 3 whole heads garlic
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon dried Herbs de Provence
The Tomato Bisque Base
  • 3 tablespoons unsalted butter
  • 1 large yellow onion peeled and finely diced (about 1 ½ cups)
  • 2 medium carrots peeled and chopped (about 1 cup)
  • 2 tablespoons unbleached all-purpose flour
  • 4 cups low-sodium chicken broth or homemade stock
  • 1 28-ounce can crushed tomatoes
  • ¾ cup tomato paste
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ½ cup fresh basil leaves roughly chopped
The Grilled Cheese Croutons
  • 1 large crusty hoagie roll or French baguette
  • 2 tablespoons unsalted butter melted and cooled
  • 2 ounces sharp white cheddar cheese shredded (about ½ cup)
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan cheese

Method
 

Thermal Roasting (The Garlic)
  1. Preheat the oven to 375°F.
  2. Cut off the top third of each head of garlic to expose the cloves, and discard the tops.
  3. Place each garlic head onto a small square of aluminum foil. Drizzle the exposed cloves heavily with olive oil, kosher salt, coarse black pepper, and the Herbs de Provence.
  4. Fold the foil up securely around the garlic, leaving a small vent hole at the top for steam to escape.
  5. Roast in the hot oven until the cloves are deeply golden, incredibly soft, and popping out of their skins, about 30 to 40 minutes. Allow to cool slightly.
The Aromatic Sweat & Roux
  1. In a large, heavy-bottomed soup pot or Dutch oven, melt the unsalted butter over medium heat.
  2. Stir in the finely diced yellow onion and chopped carrots. Cook until the vegetables are completely soft and translucent, about 5 minutes.
  3. Sprinkle the flour evenly over the vegetables, stirring continuously for 2 minutes to cook out the raw flour taste and establish a light roux.
The Liquid Emulsion & Puree
  1. Slowly whisk the chicken broth into the pot, followed by the crushed tomatoes and tomato paste. Stir until the mixture is completely unified and smooth, about 3 minutes.
  2. Stir in the granulated sugar, kosher salt, and coarse black pepper.
  3. Squeeze the soft, roasted garlic cloves directly out of their skins into the pot, discarding the papery husks. Fold in the fresh chopped basil and cook for 1 minute to bloom the herbs.
  4. Remove the pot from the heat and allow the soup to cool slightly.
  5. Working in batches, carefully transfer the soup to a food processor or high-speed blender and pulse aggressively until a perfectly smooth, velvety emulsion is formed. Return the pureed soup to the pot to keep warm over low heat.
The Architectural Croutons
  1. Slice the hoagie roll or baguette in half horizontally. Spread the melted butter evenly over the cut sides.
  2. Lay the shredded white cheddar cheese heavily on the bottom half of the bread, then press the top half down firmly so the cheese adheres to the buttered interior.
  3. Brush the entire exterior (top, bottom, and sides) of the roll lightly with olive oil and dust heavily with the grated Parmesan cheese.
  4. Bake in the 375°F oven until the exterior is golden and crisp, turning occasionally, about 3 to 5 minutes total.
  5. Remove from the oven and carefully slice the toasted roll into thick, 1-inch cubes. Serve the hot soup immediately, garnished with fresh basil and topped with the warm grilled cheese croutons.