Roasted Tomato & Basil Soup

I’m not sure the world needed another recipe for tomato and basil soup… but I’ve just got to say, this might be the best thing I’ve cooked all summer! We’re spoiled by an abundance of tomatoes AND basil right now, and earlier this week I had a craving for a classic bowl of tomato soup with some gourmet grilled cheese on the side. I’m already planning to make it again this weekend… except I plan to quadruple the recipe and freeze several big jars, so when it’s December and I need some summer goodness in my belly, we can just grab a jar from the freezer and we’ll be instantly transported back to the wild and wonderful summertime deliciousness.

ROASTED TOMATO & BASIL SOUP

Photo credit: With Sweet Honey

INGREDIENTS

  • 3 pounds roma tomatoes, halved

  • Salt and freshly ground black pepper

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons butter

  • 2 medium yellow onions, diced

  • 1/2 cup chopped carrots

  • 2 tablespoons tomato paste

  • 4 garlic cloves, minced

  • 3 cups vegetable broth (or water)

  • 1 tablespoon balsamic vinegar

  • 1/2 teaspoon thyme or dried oregano leaves

  • 1 loose-packed cup basil leaves (plus more for garnish)

INSTRUCTIONS

  1. Preheat the oven to 375°F and place the halved tomatoes cut-side up on a rimmed baking sheet, drizzle with 1/4 cup olive oil, 1 tablespoon kosher salt, and freshly ground pepper. Roast for 1 hour or until the edges begin to shrivel and the insides are still juicy.

  2. Heat 2 tablespoons butter in a large pot over medium heat. Add the onions, carrots, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomato paste and minced garlic and cook for 1-2 minutes.

  3. Stir in the tomatoes (and any remaining liquid from the baking sheet), vegetable broth (or water), balsamic vinegar, and thyme (or oregano) leaves and simmer for 20 minutes.

  4. Let cool slightly and puree the soup using an immersion/stick blender, or a standing blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined. Taste and adjust seasoning as needed.

  5. Garnish the soup with basil leaves and serve with crusty bread.