Tomato Basil Soup
User Reviews
5
Tomato Basil Soup
Description
This Tomato Basil Soup is built on a base of Roma tomatoes roasted at 350°F until slightly shriveled yet juicy, which concentrates their natural sweetness and flavor. The soup incorporates sautéed yellow onion, chopped carrot, and garlic cooked gently in olive oil to develop soft aromatics enhanced with salt for seasoning.
After combining the roasted tomatoes with vegetable broth, balsamic vinegar, and fresh thyme, the mixture simmers to blend the flavors thoroughly. The soup is then pureed until smooth before fresh basil leaves are pulsed in to add herbal brightness without overpowering the tomato's richness. The final seasoning is adjusted with salt and pepper.
This soup has a smooth, creamy texture from blending while maintaining a vibrant, slightly tangy tomato profile complemented by herbal base notes. It can be garnished with additional fresh basil. The combination of roasted tomato sweetness, gentle vegetable seasoning, and fresh herb finish makes this soup refreshing yet hearty enough as a light meal or companion to sandwiches and salads.
Ingredients
- 2½ pounds Roma tomato halved
- ¼ cup extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 1 yellow onion chopped, medium
- ⅓ cup carrot chopped
- 4 garlic chopped, cloves
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme fresh leaves
- 1 loosely packed cup basil plus more for garnish, fresh leaves
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.
User Reviews
Overall Rating
5
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