Tomato Basil Soup
There’s something magical about a bowl of Tomato Basil Soup—its velvety texture and rich, sun-kissed flavors feel like a warm hug. In just 45 minutes, you can whip up this comforting classic that’s as nourishing as it is delicious.
Ingredients
- 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 cloves garlic, 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 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.
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