Roasting is where this soup wins. Instead of boiling tomatoes into submission, I toss them on a tray with onion and whole garlic (leave the skins on), a glug of olive oil, salt, pepper, and let the oven do the slow work. The heat pulls out their natural sugars, so they go sweet and a little smoky around the edges — your kitchen will smell ridiculous, in the best way.
When everything’s soft and a bit blistered, I scrape the lot (juices included) into a pot, squeeze the garlic out of its papery skins, and add a splash of stock or water. Blend till silky. Taste. Usually it wants a leaf or two of basil for brightness and a quiet drizzle of good olive oil on top. Toasted bread on the side to mop the bowl? Honestly, mandatory.
It’s simple food, but it lands big — kind of like summer in a mug, even when it’s grey outside.
Soup base
For serving
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4
slices
rustic bread
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1
tbsp
olive oil
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Roast the vegetables
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Prepare the tray
Preheat oven to 200°C. Place tomatoes, onion, garlic, and carrot on a baking tray. Drizzle with olive oil and toss to coat.
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Roast until tender
Roast for 35–40 minutes, until the vegetables are soft and slightly caramelized.
Blend and cook the soup
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Peel the garlic
Remove garlic from skins and place all roasted vegetables in a blender with fresh basil. Blend until smooth.
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Simmer
Pour the blended mixture into a pot with vegetable stock. Bring to a gentle simmer for 10 minutes, stirring occasionally.
Serve
Note: You can roast the vegetables a day in advance and finish the soup just before serving.
Updated: August 31, 2025