Description
This comforting Tomato Basil Soup combines roasted roma tomatoes with fresh basil and aromatic vegetables, resulting in a rich, flavorful, and creamy soup that is perfect for any season. The slow roasting of tomatoes enhances their natural sweetness, while the balsamic vinegar adds a subtle tang, making this dish a delightful and hearty meal or starter.
Ingredients
Vegetables and Herbs
- 2½ pounds roma tomatoes, halved
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 garlic cloves, chopped
- 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves, plus more for garnish
Liquids and Oils
- ¼ cup extra-virgin olive oil
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
Seasonings
- Sea salt
- Freshly ground black pepper
Instructions
- Roast the Tomatoes: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place the halved roma tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and black pepper. Roast in the oven for 1 hour, allowing the edges of the tomatoes to shrivel slightly while keeping the insides juicy and tender.
- Sauté the Vegetables: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, garlic, and ½ teaspoon of salt. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes.
- Simmer the Soup: Add the roasted tomatoes to the pot along with the vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a gentle simmer and cook for 20 minutes to meld the flavors.
- Blend the Soup: Remove the pot from heat and allow the soup to cool slightly to prevent splattering. Transfer the soup in batches to a blender and blend until silky smooth. Return the blended soup to the pot.
- Add Basil and Season: Stir in the fresh basil leaves and pulse the blender briefly once more or stir well to incorporate the basil into the soup. Adjust the seasoning with additional salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves for a fragrant and attractive presentation. Serve warm and enjoy!
Notes
- Roasting the tomatoes intensifies their sweetness and adds depth to the soup's flavor.
- If you prefer a chunkier texture, pulse the soup less when blending.
- This soup can be made a day ahead; refrigerate and reheat gently on the stovetop.
- For a creamier texture, add a splash of cream or coconut milk before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian