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Stunning plated serving of Roasted Garlic & Tomato Basil Soup, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Roasted Garlic & Tomato Basil Soup

Roasted Garlic & Tomato Basil Soup offers a comforting embrace, its deep red hue inviting a moment of warmth and delight. This velvety bisque delivers the mellow sweetness of slow-roasted garlic and ripe tomatoes, brightened by fragrant basil.
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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 heads garlic
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon Herbs de Provence
Bisque Aromatics & Roux
  • 3 tablespoons butter
  • 1 large yellow onion, peeled and finely diced, about 1 ½ cups
  • 2 medium carrots, peeled, trimmed and chopped, about 1 cup
  • 2 tablespoons unbleached all-purpose flour
Bisque Liquids, Tomatoes & Basil
  • 4 cups homemade or prepared low-sodium chicken broth
  • 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, chopped
The Grilled Cheese Croutons
  • 1 large hoagie roll
  • 2 tablespoons butter, melted and cooled to room temperature
  • 2 ounces white cheddar cheese, shredded, about ½ cup
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan cheese

Method
 

Roasting the Garlic
  1. Preheat the oven to 375°.
  2. Cut off the top third of each head of garlic and discard.
  3. Place the heads onto a sheet of aluminum foil. Drizzle the cut side with olive oil, salt, pepper and Herbs de Provence.
  4. Fold up the foil around the garlic, leaving a small hole at the top.
  5. Place into the oven and roast until the cloves are golden, soft and popping out of their skins, about 30 to 40 minutes.
The Vegetables & Roux
  1. Melt the butter over medium heat in a large soup pot.
  2. Stir in the onion and carrots and cook until soft, about 5 minutes.
  3. Sprinkle the veggies with flour and cook for several minutes more.
The Soup & Puree
  1. Stir in the broth, crushed tomatoes and the tomato paste. Cook until the mixture is smooth, about 3 minutes.
  2. Stir in the sugar and season with salt and pepper.
  3. Add the roasted garlic and basil and cook for 1 minute more.
  4. Cool the soup. Transfer the soup in batches to a food processor or blender and pulse to emulsify.
  5. Pour the soup back into the pot over medium heat. Taste and season with salt and pepper. Simmer over low heat.
The Grilled Cheese Croutons
  1. Preheat the oven to 350°. Slice the hoagie roll in half horizontally. Spread the butter over the cut sides.
  2. Lay the cheese on top of one butter-slathered slice of the roll. Place the other half on top of the cheese. Smush the roll down so that the cheese sticks to the butter inside.
  3. Brush the top, sides and bottom of the roll with olive oil. Sprinkle with Parmesan cheese. Slice into 1-inch cubes.
  4. Bake until golden on all sides, turning every so often, about 3 to 5 minutes total.
  5. Pour the soup into an insulated beverage container. Pack the croutons into an airtight container. Serve the soup with a garnish of extra basil leaves and top with 1 to 2 croutons.