Tomato Basil Soup
This Tomato Basil Soup features fresh tomatoes and basil, creating a rich, savory flavor perfect for any meal.
Equipment
- oven
- large baking sheet
- large pot
- Blender
Ingredients
Tomatoes and Vegetables
- 2.5 pounds roma tomatoes halved
- ¼ cup extra-virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 1 medium yellow onion chopped
- ⅓ cup carrots chopped
- 4 cloves garlic chopped
Liquids and Seasoning
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 cup fresh basil leaves loosely packed, plus more for garnish
Instructions
Cooking Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides are still juicy.
- Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
- Season to taste, ladle into bowls, and garnish with fresh basil leaves.
Notes
This soup pairs well with grilled cheese sandwiches or crusty bread.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!