Description
A comforting and flavorful Tomato Basil Soup featuring oven-roasted roma tomatoes, sautéed vegetables, and fresh herbs blended into a smooth, rich soup perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 2½ pounds roma tomatoes (halved)
- 1 medium yellow onion (chopped)
- ⅓ cup chopped carrots
- 4 garlic cloves (chopped)
- 1 loosely packed cup fresh basil leaves (plus more for garnish)
Liquids & Oils
- ¼ cup extra-virgin olive oil
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
Seasonings
- Sea salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Roast Tomatoes: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Arrange the halved roma tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast in the oven for 1 hour until the edges start to shrivel but the insides remain juicy, enhancing their natural sweetness.
- Sauté Vegetables: Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, garlic, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 8 minutes, building the soup’s flavor base.
- Simmer Soup: Stir in the roasted tomatoes along with all their juices, 3 cups of vegetable broth, balsamic vinegar, and fresh thyme leaves. Bring the mixture to a simmer and cook gently for 20 minutes to allow the flavors to blend and deepen.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Carefully transfer the soup in batches to a blender and blend until smooth and creamy. Return the puree to the pot.
- Add Basil and Season: Stir in the fresh basil leaves and pulse the blender just a few times to combine the basil without fully pureeing it, preserving some texture and fresh flavor. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with additional fresh basil leaves. Serve warm for a hearty and delicious meal.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the soup.
- If you prefer a chunkier texture, pulse the soup less in the blender.
- Use fresh, ripe roma tomatoes for the best flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- To make it vegan/gluten-free, ensure the vegetable broth used is vegan and gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
