Ingredients
2½ pounds roma tomatoes, halved
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
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
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Preheat oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut side up, drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for 1 hour until edges slightly shrivel but centers remain juicy.
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Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onions, carrots, garlic, and ½ teaspoon salt. Cook until softened, about 8 minutes.
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Add roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Allow to cool slightly, then blend in batches until smooth. Stir in fresh basil and pulse to combine. Season to taste. Serve garnished with basil leaves.
Notes
- Soup can be made ahead and stored in the refrigerator for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- For a creamier texture, stir in a splash of coconut milk or cashew cream before serving.
- Prep Time: 15 min
- Cook Time: 1 hr 30 min