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Tomato Basil Soup Recipe

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4.1 from 8 reviews

A rich and savory Tomato Basil Soup made with oven-roasted roma tomatoes, fresh basil, and a blend of aromatic vegetables. This comforting soup pairs perfectly with grilled cheese sandwiches or crusty bread, offering a warm, flavorful meal ideal for any season.

Ingredients

Vegetables

  • 2½ pounds roma tomatoes, halved
  • 1 medium yellow onion, chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves, chopped
  • 1 loosely packed cup fresh basil leaves, plus more for garnish
  • 1 teaspoon fresh thyme leaves

Liquids and Seasonings

  • ¼ cup extra-virgin olive oil
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper

Instructions

  1. Roast the Tomatoes: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the roma tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast for 1 hour until the edges start to shrivel and the tomatoes remain juicy inside.
  2. Sauté Vegetables: While the tomatoes roast, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onions, carrots, garlic, and ½ teaspoon salt. Cook for about 8 minutes until the vegetables soften and become fragrant.
  3. Simmer the Soup: Stir the roasted tomatoes into the pot along with the vegetable broth, balsamic vinegar, and fresh thyme leaves. Bring to a simmer and cook gently for 20 minutes to allow the flavors to meld.
  4. Blend the Soup: Remove from heat and let the soup cool slightly. Carefully transfer to a blender in batches if needed, and blend until smooth. Return the soup to the pot if necessary.
  5. Add Fresh Basil: Add the fresh basil leaves to the blended soup and pulse a few times in the blender or stir well to combine the aromatic basil flavor throughout the soup.
  6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with additional fresh basil leaves. Serve warm, ideally with grilled cheese or crusty bread.

Notes

  • Roasting the tomatoes enhances their natural sweetness and adds depth to the soup.
  • Be careful when blending hot liquids; blend in batches and vent the blender lid to avoid pressure build-up.
  • Fresh basil adds bright, herbaceous flavor and should be added after blending to preserve its aroma.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a creamier texture, add a splash of coconut milk or heavy cream before serving.

Find it online: https://cookedbysarah.com/tomato-basil-soup-recipe/