Description
A comforting and flavorful Tomato Basil Soup recipe that is perfect for any time of year. Roasted roma tomatoes, fresh basil, and aromatic vegetables combine to create a rich and satisfying soup.
Ingredients
Scale
Roasted Tomatoes:
- 2½ pounds roma tomatoes, halved
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Soup Base:
- 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
Instructions
- Roast the Tomatoes: Preheat the oven to 350°F. Arrange tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 1 hour.
- Prepare the Soup Base: In a pot, sauté onions, carrots, and garlic. Add tomatoes, broth, vinegar, thyme, and simmer for 20 minutes.
- Blend and Season: Cool slightly, blend the soup until smooth with basil. Season to taste.
- Serve: Ladle into bowls and garnish with basil leaves.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
