Tomato Basil Soup Recipe
This comforting tomato basil soup showcases the vibrant flavors of roasted roma tomatoes and aromatic basil. Perfectly suited for pairing with grilled cheese or rustic bread, it offers a smooth, velvety texture enriched with garden-fresh herbs and vegetables.
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Ingredients
- ⅓ cup chopped carrots
- 1 teaspoon fresh thyme leaves
- 1 medium yellow onion chopped
- 1 loosely packed cup fresh basil leaves plus additional for garnish
- 2½ pounds roma tomatoes halved
- 4 garlic cloves chopped
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 350°F and prepare a large baking sheet with parchment paper. Arrange the halved tomatoes with the cut side facing upward on the sheet, drizzle them with 2 tablespoons of the olive oil, and lightly season with salt and black pepper. Roast for 1 hour, until the edges begin to dry while the interiors remain juicy.
- In a large pot over medium heat, warm the remaining 2 tablespoons of olive oil. Sauté the chopped onion, carrots, garlic, and ½ teaspoon salt until softened, about 8 minutes. Incorporate the roasted tomatoes, broth, vinegar, and thyme, and let the mixture simmer gently for 20 minutes.
- Allow the soup to cool briefly, then transfer to a blender in batches if needed. Blend until a smooth consistency is reached. Add the basil leaves and pulse until just incorporated.
- Adjust seasoning to taste. Serve warm, garnished with fresh basil leaves.