Description
This comforting Tomato Basil Soup recipe features roasted Roma tomatoes, aromatic vegetables, and fresh basil, creating a rich and flavorful soup perfect for any season. Roasting the tomatoes enhances their natural sweetness, while a blend of garlic, onion, and carrots adds a depth of flavor. Smooth and creamy without cream, this healthy soup is ideal served with crusty bread or grilled cheese for a classic meal.
Ingredients
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
Herbs & Seasoning
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
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 them with 2 tablespoons of olive oil and season with salt and pepper. Roast for 1 hour until tomatoes are slightly shriveled but still juicy, which intensifies their flavor.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Simmer the Soup: Add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves to the pot with the sautéed vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes. This lets all the flavors meld beautifully.
- Blend and Serve: Remove the pot from heat and allow the soup to cool slightly. Transfer the soup in batches to a blender and puree until completely smooth, or use an immersion blender directly in the pot for convenience.
- Add Basil and Season: Add the fresh basil leaves into the blender or pot and pulse/blend until just combined to preserve the fresh flavor. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the hot soup into bowls, garnish with additional fresh basil leaves, and serve immediately. This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a comforting meal.
Notes
- Roasting tomatoes enhances their sweetness and depth of flavor, but if short on time, you can lightly sauté them instead although the flavor will be less rich.
- For a creamier texture, consider adding a splash of coconut milk or cream after blending.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Using an immersion blender makes blending easier and reduces cleanup.
- Adjust the thickness by adding more or less vegetable broth according to preference.
