Description
This comforting Tomato Basil Soup recipe features roasted roma tomatoes and fresh basil for a rich, savory flavor. Perfectly paired with grilled cheese sandwiches or crusty bread, this soup is a delicious and hearty option for any meal.
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, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast Tomatoes: Preheat the oven to 350°F (175°C) 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 and sprinkle with sea salt and freshly ground black pepper. Roast for 1 hour, until the edges start to shrivel but the insides remain juicy.
- Sauté Aromatics: Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add chopped onions, carrots, garlic, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 8 minutes.
- Simmer Soup: Add the roasted tomatoes (including their juices), vegetable broth, balsamic vinegar, and fresh thyme leaves to the pot. Bring the mixture to a simmer and cook gently for 20 minutes to meld flavors.
- Blend Soup: Allow the soup to cool slightly, then carefully transfer it in batches to a blender. Blend until smooth and creamy. Return the blended soup to the pot.
- Add Basil: Stir in the fresh basil leaves and pulse a few times in the blender or mix thoroughly by hand until basil is incorporated without completely pureeing it.
- Season and Serve: Taste and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with additional fresh basil leaves. Serve warm.
Notes
- For a richer flavor, roasting the tomatoes caramelizes their natural sugars and intensifies the soup’s taste.
- This soup pairs wonderfully with grilled cheese sandwiches or crusty artisan bread.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- To make this soup vegan, ensure the broth is vegetable-based and serve with vegan bread or sides.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
