Tomato Basil Soup
Roasted tomatoes and fresh basil create a rich, flavorful soup that’s smooth, nourishing, and easy to make. Perfect for a cozy dinner or meal prep, it’s packed with fiber, plant-based nutrients, and heart-healthy olive oil. Serve with crusty bread or a grilled cheese for a wholesome, satisfying meal.
Equipment
- 1 large baking sheet
- Parchment paper for lining
- 1-Large pot
- 1 blender (high-speed or standard)
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 2½ pounds roma tomatoes halved
- ¼ cup extra-virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 medium yellow onion chopped
- ⅓ cup carrots chopped
- 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 extra for garnish
Instructions
- Prepare the Oven and Tomatoes: Preheat your oven to 350°F (175°C). While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Take 2½ pounds of roma tomatoes and slice them in half lengthwise. Arrange the tomatoes cut-side up on the prepared baking sheet. Drizzle 2 tablespoons of extra-virgin olive oil over the tomatoes, then sprinkle evenly with a pinch of sea salt and freshly ground black pepper. This simple preparation will enhance their natural sweetness during roasting.
- Roast the Tomatoes: Place the baking sheet in the preheated oven and roast the tomatoes for approximately 1 hour. During roasting, the edges of the tomatoes should start to shrivel slightly while the interiors remain juicy and tender. This slow roasting intensifies the flavor, creating a naturally sweet and rich base for your soup. Keep an eye on them in the last 10 minutes to ensure they don’t overcook or burn.
- Prepare the Aromatics: While the tomatoes are roasting, prepare the aromatic vegetables. Chop 1 medium yellow onion, ⅓ cup of carrots, and 4 garlic cloves into small, uniform pieces. These ingredients will provide a subtle sweetness and depth of flavor that balances the acidity of the tomatoes. Keeping the pieces roughly the same size ensures even cooking.
- Sauté the Aromatics: Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the chopped onion, carrots, and garlic, along with ½ teaspoon of salt. Stir frequently, cooking for about 8 minutes, until the vegetables soften and become fragrant. The onion should turn translucent, and the garlic should be aromatic but not browned. This process releases natural sugars and builds the flavor foundation for the soup.
- Combine Roasted Tomatoes and Broth: Once the tomatoes are roasted, carefully add them to the pot with the sautéed vegetables. Pour in 3 cups of vegetable broth, ensuring that the tomatoes are fully submerged. Add 1 tablespoon of balsamic vinegar and 1 teaspoon of fresh thyme leaves. Stir gently to combine all ingredients. Simmer the mixture over medium-low heat for 20 minutes. This allows the flavors to meld together, creating a balanced, savory soup base.
- Blend the Soup to Smoothness: After simmering, remove the pot from heat and allow the soup to cool slightly to avoid splattering. Working in batches if necessary, carefully transfer the soup into a blender. Blend each batch on high speed until completely smooth. Return the blended soup to the pot. This step creates a creamy, velvety texture without adding cream, keeping the soup light yet satisfying.
- Add Fresh Basil: Rinse and loosely chop 1 cup of fresh basil leaves. Add the basil to the blended soup and pulse gently in the blender or stir into the pot until fully incorporated. The fresh basil adds vibrant flavor and color, giving the soup a bright, aromatic finish. Taste the soup at this stage and adjust seasoning with additional salt or pepper if needed.
- Heat and Serve: Return the soup to medium heat if it has cooled, and warm gently for 2–3 minutes to ensure it is served at the perfect temperature. Ladle the soup into bowls and garnish each serving with extra fresh basil leaves for visual appeal and added flavor. Pair with crusty bread, a grilled cheese sandwich, or enjoy it on its own for a comforting, nourishing meal.
Notes
- Use ripe, fresh roma tomatoes for maximum natural sweetness and rich flavor. If roma tomatoes are unavailable, plum or vine-ripened tomatoes can be substituted.
- Roasting the tomatoes enhances their natural sugars and adds depth, so don’t skip this step. Keep an eye on them to avoid burning.
- Blending in batches ensures a smooth texture without spills or accidents. Use caution when handling hot liquids.
- Fresh basil should be added at the end to preserve its bright color and aromatic flavor.
- The soup can be adjusted for consistency: add more vegetable broth for a thinner soup or simmer longer for a thicker, concentrated flavor.
