Tomato Basil Soup
Total Time
45 mins
Prep Time
15 mins
Cook Time
1 hr 30 mins
Rating
4.96 out of 5 stars
(191)
Ingredients
6-8 servings
- 2½ pounds roma tomatoes, halved
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 garlic cloves, chopped
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves, plus more for garnish
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Preparation
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides are still juicy.
Step 2
Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
Step 3
Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
Step 4
Season to taste, ladle into bowls, and garnish with fresh basil leaves.
Step 5
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Chef's notes
For a richer flavor, pair the soup with a grilled cheese sandwich or crusty bread.
Feel free to double the recipe and freeze portions for later.
