Tomato Basil Soup
Ingredients
-
2½
pounds
roma tomatoes
-
¼
cup
extra-virgin olive oil
-
1
medium
yellow onion
-
⅓
cup
chopped carrots
-
4
cloves
garlic
-
3
cups
vegetable broth
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
fresh thyme leaves
-
1
cup
fresh basil leaves
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice the tomatoes in half and arrange them cut-side-up on the baking sheet.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast the tomatoes for 1 hour until they are juicy but starting to shrivel.
- In a large pot, heat the remaining olive oil over medium heat.
- Add the chopped onion, carrots, garlic, and salt; cook until softened, about 8 minutes.
- Stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves.
- Bring to a boil, then simmer for 20 minutes to develop flavors.
- Allow the soup to cool slightly, then blend until smooth.
- Add the basil and pulse until combined. Season to taste and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
4g
Sodium
400mg
Cholesterol
0mg
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