Name: Tomato Basil Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 45 min
Yield: 6
Cuisine: American
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 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)

Tomato Basil Soup

Fresh tomatoes and basil fill this tomato basil soup recipe with rich, savory flavor. I love this soup with a grilled cheese sandwich or lots of crusty bread. Find more serving suggestions in the post above!

45 min total 15 min prep 1 hr 30 min cook 6

Instructions

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1 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.
2 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.
3 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.
4 Season to taste, ladle into bowls, and garnish with fresh basil leaves.