Description
A vibrant and fragrant bowl of Tomato Basil Soup, packed with freshness and nutrients, perfect for a cozy meal.
Ingredients
Scale
- 2½ pounds roma tomatoes (halved)
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 medium yellow onion (chopped)
- ⅓ cup chopped carrots
- 4 garlic cloves (chopped)
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves (plus more for garnish)
Instructions
- Preheat your oven to 350°F and prepare a large baking sheet with parchment paper. Lay the halved tomatoes cut side up, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for about 1 hour.
- In a large pot over medium heat, heat the remaining 2 tablespoons of olive oil. Add onions, carrots, garlic, and a dash of salt, and cook until softened, around 8 minutes.
- Once the tomatoes are roasted, stir them into the pot along with the vegetable broth, balsamic vinegar, and thyme. Let it simmer for about 20 minutes.
- Allow the soup to cool slightly, then blend in batches until smooth. Add fresh basil and pulse to combine.
- Taste and season accordingly, then ladle into bowls and garnish with basil.
Notes
Serve with warm crusty bread or grilled cheese for a comforting combination. Store leftovers in airtight containers for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg