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tomato Basil Soup

During the transition from summer to fall, there’s nothing I crave more than this tomato basil soup recipe. Apples and squash are starting to pop up at the farmers market, but you can still find ruby red tomatoes and bunches of basil mixed in among them. I’ll be eating these summer veggies for as long as they’re at the market, even as the temperature starts dropping and I find myself hungry for warming bowls of soup instead of salads.

Tomato Basil Soup Recipe Ingredients

You only need a handful of ingredients to make this roasted tomato basil soup:

  • Roma tomatoes – Just like in my homemade salsa recipe, the tomato variety you use here matters. If you can’t find roma tomatoes, substitute another variety of small plum tomatoes. Larger heirloom or salad tomatoes are too watery for this recipe.
  • Onion and garlic – They add savory depth of flavor.
  • Carrot – It makes this soup nice and creamy without any nuts or heavy cream.
  • Balsamic vinegar – For tang!
  • Thyme leaves – For fresh, aromatic flavor.
  • Fresh basil – You can’t make tomato basil soup without it! I blend in the basil right at the end so that it keeps its fresh flavor and flecks the soup with green.
  • Extra-virgin olive oil – It gives the soup body and richness.
  • Vegetable broth – It creates the soup’s flavorful base.
  • And sea salt and freshly ground black pepper – To make all the flavors pop!

How to Make Tomato Basil Soup

Making this tomato basil soup recipe is the perfect activity for a cool September afternoon. Your kitchen will fill with the scent of roasting tomatoes, simmering thyme, and fresh basil. Suffice it to say, when the soup’s done, you’ll be more than ready to eat.

First, roast the tomatoes. Slice them in half vertically and arrange them cut-side-up on a parchment-lined baking sheet. Drizzle them with olive oil and season them with salt and pepper. Then, roast them at 350° for an hour, until they’re still juicy but starting to shrivel.

 

Next, sauté the aromatics. Cook the onion, carrot, and garlic in a large pot over medium heat for about 8 minutes, or until they soften.

Then, simmer. Add the roasted tomatoes, broth, vinegar, and thyme leaves to the pot, bring to a boil, and simmer for 20 minutes to allow the flavors to develop.

Finally, blend! Allow the tomato basil soup to cool slightly. Transfer it to a blender and puree until smooth, working in batches if necessary. (Alternatively, use an immersion blender to puree the soup.) When the soup is smooth, add the basil leaves and pulse until just combined. Enjoy!!!!

Tomato Basil Soup Serving Suggestions

When you’re ready to eat, garnish your tomato basil soup with fresh basil leaves. If you want to add something for crunch, pile on a few homemade croutons or roasted chickpeas. A drizzle of olive oil or some freshly grated Parmesan cheese would be delicious too.

Tomato Basil Soup

Dr. Nicole Bullock
Cozy up with a steaming bowl of homemade tomato basil soup! Made with fresh tomatoes and basil, this recipe is easy, nourishing, and delicious.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Cuisine soup
Servings 5 serves

Ingredients
  

  • pounds roma tomatoes halved
  • 1/4 cup Extra virgin oil
  • 1 medium yellow onion chopped
  • 1/3 cup chopped carrots
  • 4 cloves garlic chopped
  • 3 cups vegetable broth
  • 1 tbsp balsamic vinegar
  • 1 tsp thyme leaves
  • 1 cup basil leaves
  • as per taste sea salt
  • as per taste ground black pepper

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 of 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.
  • Garnish the soup with basil leaves and serve with crusty bread.
Keyword soup

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