Description
Warm, comforting, and full of fresh flavor, this Tomato Basil Soup combines roasted tomatoes, aromatic herbs, and basil into a naturally creamy, vegan-friendly bowl of goodness. Perfect for cozy nights or a taste of summer any time of year.
Ingredients
2½ lbs Roma tomatoes, halved
¼ cup extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
1 medium yellow onion, chopped
⅓ cup chopped carrots
4 garlic cloves, minced
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 (175°C). Line a large baking sheet with parchment paper. Arrange the tomato halves cut side up, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 1 hour, until the edges begin to wrinkle and the tomatoes are tender. -
Cook the aromatics:
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, carrot, garlic, and ½ teaspoon salt. Sauté for about 8 minutes, or until softened and fragrant. -
Simmer the soup:
Add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme to the pot. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to blend. -
Blend until smooth:
Let the soup cool slightly, then transfer it to a blender in batches, or use an immersion blender to puree until smooth. Add the basil leaves and pulse briefly to preserve their color and freshness. -
Taste and serve:
Season with additional salt, pepper, or vinegar to taste. Serve warm, garnished with fresh basil and a drizzle of olive oil.
Notes
- For extra creaminess, stir in a splash of coconut milk or a dollop of Greek yogurt before serving.
- Want a spicy twist? Add a pinch of red pepper flakes during simmering.
- Make it ahead: This soup tastes even better the next day as the flavors deepen overnight.
- Double the batch: Freeze half to enjoy later when you need a quick, nourishing meal.
- Prep Time: 15 min
- Cook Time: 1 hour 30 min