American · Vegetable
Tomato Basil Soup
Slow-roasted romas, basil blended in at the end
Rating
Makes 6 servings Added by John Ingredients 10
Halved romas roast for an hour at 350°F, then simmer with onion, carrot, garlic, broth, balsamic and thyme. Blend, then pulse the basil in last so it stays bright. Vegan as written.
Ingredients
Method
- 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.