Description
A deeply flavored roasted tomato and herb-based soup with bright basil and a smooth, blended finish.
Ingredients
2½ pounds Roma tomatoes, halved
¼ cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
â…“ cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1 cup fresh basil leaves, loosely packed (plus extra for garnish)
Sea salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. Arrange the halved tomatoes cut side up on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
3. Roast for about 1 hour, or until the tomato edges are slightly shriveled but the centers remain juicy.
4. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon salt. Cook for about 8 minutes, stirring occasionally, until softened.
5. Add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme to the pot. Simmer for 20 minutes.
6. Remove from heat and let cool slightly. Blend the soup in batches until smooth.
7. Add the basil to the blender and pulse just until incorporated.
8. Taste and adjust seasoning if needed. Serve hot, garnished with additional basil.
Notes
For a thicker texture, simmer longer before blending. Add fresh basil right before serving to preserve bright color and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Roasting, Blending, Simmering
- Cuisine: American