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Tomato Basil Soup

Tomato Basil Soup

Tomato basil soup is a tangy flavored recipe, this is made with fresh tomatoes, vegetable broth, carrots with olive oil. Try this soup with bread rusk or cheesy grilled sandwich.

Ingredients

  • 2½ pounds roma tomatoes, halved
  • ¼ cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves, chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme leaves
  • 1 loose-packed cup basil leaves, more for garnish
  • Sea salt and freshly ground black pepper

Instructions

Steps:

  1. 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 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.
  2. 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.
  3. 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.
  4. Garnish the soup with basil leaves and serve with crusty bread.
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