Creamy Tomato & Garlic Soup with Basil Oil

A comforting, yet refined, soup perfect for a cozy night in. The sweetness of roasted tomatoes is balanced by pungent garlic and enriched with milk for a velvety smooth texture. Finished with a vibrant basil oil, this is a simple dish elevated.

Ingredients

• 1 pound ripe tomatoes, halved
• 6 cloves garlic, unpeeled
• 2 tablespoons olive oil, plus more for drizzling
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 1 cup whole milk
• 1/4 cup packed fresh basil leaves
• 2 tablespoons grated Parmesan cheese, for garnish (optional)

Method

1. Preheat oven to 400°F (200°C). Toss the halved tomatoes and unpeeled garlic cloves with 2 tablespoons of olive oil, red pepper flakes, salt, and pepper on a baking sheet.
2. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized and the garlic is fragrant.
3. Let cool slightly. Squeeze the roasted garlic cloves from their skins.
4. In a blender, combine the roasted tomatoes, roasted garlic, and milk. Blend until completely smooth.
5. Pour the soup into a saucepan and gently heat over medium heat. Season with additional salt and pepper to taste. Do not boil.
6. While the soup is heating, make the basil oil: In a small blender or food processor, combine the fresh basil leaves with 1/4 cup of olive oil. Blend until smooth and vibrant green.
7. Ladle the soup into bowls. Drizzle generously with basil oil and sprinkle with grated Parmesan cheese, if desired. Serve immediately.

Chef's Note

For a richer flavour, use heavy cream instead of milk. A swirl of pesto is also a delicious alternative to the basil oil.