Description
A comforting and vibrant Tomato Basil Soup made from roasted Roma tomatoes, fresh basil, and a blend of aromatic vegetables. This rich and creamy soup balances the sweetness of roasted tomatoes with the earthy flavors of garlic, thyme, and a hint of balsamic vinegar, perfect for a cozy meal served with crusty bread or grilled cheese.
Ingredients
Scale
Vegetables
- 2½ pounds Roma tomatoes, halved
- 1 medium yellow onion, chopped
- â…“ cup chopped carrots
- 4 garlic cloves, chopped
- 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
Herbs and Seasonings
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (for sautéing)
Instructions
- Roast the Tomatoes: Preheat your oven to 350°F and line a large baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up on the sheet. Drizzle with 2 tablespoons of olive oil, season with sea salt and freshly ground black pepper, then roast for 1 hour until the tomatoes are slightly shriveled yet still juicy.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrots, garlic, and ½ teaspoon salt. Cook, stirring occasionally for about 8 minutes, until the vegetables become soft and fragrant.
- Simmer the Soup: Add the roasted tomatoes, vegetable broth, balsamic vinegar, and fresh thyme leaves to the pot. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 minutes, allowing the flavors to meld perfectly.
- Blend and Serve: Let the soup cool slightly. Transfer it either to a blender and puree until smooth or use an immersion blender directly in the pot. Add the fresh basil leaves and pulse just to combine them into the soup without fully pulverizing to preserve some texture. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the finished soup into bowls, garnish with additional fresh basil leaves, and serve warm alongside crusty bread or grilled cheese sandwiches for the perfect comforting meal.
Notes
- Roasting the tomatoes intensifies their natural sweetness and adds depth to the soup.
- If you prefer a chunkier texture, blend the soup for less time or skip blending the basil in fully.
- Use fresh herbs for the best flavor, but dried thyme can be substituted if fresh is unavailable.
- For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
