Description
Learn how to make a delicious Roasted Tomato Basil Soup from scratch with this easy recipe. Perfect for a cozy night in or a dinner party.
Ingredients
- 2 1/2 pounds (1134 g) beefsteak tomatoes, halved
- 1/4 cup (60 ml) vegetable oil
- Sea salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- 1/3 cup (80 ml) chopped carrots
- 4 garlic cloves, chopped
- 3 cups (720 ml) vegetable broth
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon (5 ml) fresh thyme leaves
- 1 loosely packed cup (240 ml) fresh basil leaves, plus more for garnish
Instructions
- Set your oven to 350°F and cover a large baking tray with parchment paper. Arrange the halved tomatoes on the tray with the cut side facing up. Pour 2 tablespoons of vegetable oil over them and season with sea salt and freshly ground black pepper. Bake for an hour until the edges begin to wrinkle but the centers remain juicy.
- Warm the rest of the vegetable oil in a big pot over medium heat. Toss in the chopped onions, carrots, and garlic along with ½ teaspoon of salt, cooking them until they’re tender, which should take around 8 minutes. Add in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves, then let the mixture simmer for 20 minutes.
- Allow the mixture to cool a bit before transferring it into a blender. Blend until you achieve a smooth consistency, working in batches if needed. Add the fresh basil leaves and give it a few pulses until well mixed.
- Adjust the seasoning if necessary, serve the soup into bowls, and top with additional fresh basil leaves for garnish.
Notes
- Roast the tomatoes until edges are wrinkled but centers are still juicy for enhanced sweetness.
- Fresh basil leaves add a burst of flavor, so don’t skip and consider adding more for garnish.
- Blend the soup in batches for a smooth consistency, taking time to achieve desired texture.
