Relax and warm up with a bowl of homemade tomato basil soup! This recipe, which features fresh tomatoes and basil, is not only simple to prepare but also incredibly healthful and delectable.
Throughout the transition from summer to fall, the one thing that I look forward to making the most of is making this recipe for tomato basil soup. Apples and squash are beginning to appear at the farmers market, but there are still bright red tomatoes and bunches of basil to be found there. Even as the temperature begins to drop and I find myself craving warm bowls of soup rather than salads, I plan to continue eating these summer vegetables for as long as they are available at the market.
I thus begin making this tomato basil soup at this time of year. I roast a bunch of fresh tomatoes from the market to bring out their flavorful taste. After that, I put them in a pot and cook them with some aromatic vegetables, some thyme, and some acidic balsamic vinegar. I save the basil for last, blending it in with the rest of the ingredients.
The end result is a soup that is completely vegan but retains its comfortable creaminess and coziness thanks to the blending of the vegetables. The basil lends a beautiful fresh finish, and the roasted tomatoes give it a rich umami flavor.
Make two batches if at all possible. Consume half of it when it’s still steaming hot on the stove, preferably with a melty grilled cheese sandwich or a chunk of toast. The remaining portion can be placed in the freezer and saved for a night in the fall or winter when you are craving a taste of summer.
Tomato Basil Soup Recipe Ingredients
To prepare this roasted tomato basil soup, you will only need the following ingredients:
Roma tomatoes – Just as in the recipe for my homemade salsa, the variety of tomatoes you use in this recipe is important. In the event that you are unable to locate Roma tomatoes, you can substitute another type of small plum tomato. This recipe does not work with larger heirlooms or salad tomatoes.
Onion and garlic – Onion and garlic both contribute a savory dimension to the overall flavor profile.
Carrot – Carrot is the secret ingredient that gives this soup its velvety texture despite the absence of nuts and heavy cream.
Balsamic vinegar – For tang!
Thyme leaves – For fresh, aromatic flavor.
Fresh basil – Tomato basil soup cannot be made without fresh basil. I wait until the very last to include the basil so that it retains its vibrant green color and flavor.
Extra-virgin olive oil – Extra-virgin olive oil provides the soup weight and richness.
Vegetable broth – The vegetable broth is what gives the soup its flavor.
And sea salt and freshly ground black pepper – To really bring out all of the flavors, add sea salt and freshly ground black pepper.
How to Make Tomato Basil Soup
Putting together this recipe for tomato basil soup is the ideal thing to do on a fall day when the weather is starting to chill down. The aroma of roasted tomatoes, simmering thyme, and fresh basil will fill your kitchen. To cut a long story short, you will be more than ready to eat when the soup is finished.
To begin, roast the tomatoes. They should then be sliced in half vertically and placed on a baking sheet that has been lined with parchment paper with the cut side facing up. They should be seasoned with salt and pepper and drizzled with olive oil. After that, roast them at a temperature of 350 degrees for an hour, or until they are still juicy but beginning to dry out.
The aromatics should then be cooked. In a large pot set over medium heat, cook the onion, carrot, and garlic for about 8 minutes, or until they have softened.
Then, simmer. To enable the flavors to meld, add the roasted tomatoes, broth, vinegar, and thyme leaves to the saucepan, bring to a boil, and then reduce the heat to a simmer for twenty minutes.
Blend in the end! Please let the tomato basil soup gently cool before serving. Move the mixture to a blender and process it until it reaches a silky smooth consistency, working in batches if required. (You can also purée the soup by hand, but we recommend using an immersion blender.) When the soup is smooth, add the basil leaves and pulse until they are just mixed. Enjoy!
Tomato Basil Soup Serving Suggestions
When you are ready to dine, sprinkle some fresh basil leaves over the top of your tomato soup. If you want to add something that has a crunch to it, you could sprinkle on some roasted chickpeas or homemade croutons. It would also be nice to add a drizzle of olive oil or some freshly grated Parmesan cheese.
You can have the soup for lunch with some homemade focaccia or some good crusty bread, or you can have a more substantial meal by eating it with a sandwich, some salad, or some pasta. The majority of the time, Jack and I consume it with grilled cheese sandwiches; however, it would also taste fantastic with a Caprese sandwich or avocado toast. Serve it with one of my salads, such as my Caesar salad, chopped salad, quinoa salad, or broccoli salad, if you’re in the mood for something a little lighter.
- 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 of basil leaves, more for garnish
- Sea salt and freshly ground black pepper
- A large baking sheet should be lined with parchment paper and the oven should be preheated to 350 degrees Fahrenheit. Put the cut-side-up tomatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for one hour, or until the edges are just beginning to shrivel and the interior is still moist.
- In a large saucepan set over medium heat, heat the remaining two tablespoons of olive oil. After adding the onions, carrots, and garlic, simmer for approximately 8 minutes, or until the vegetables are tender. After stirring in the tomatoes, vegetable broth, vinegar, and thyme leaves simmer the mixture for an additional twenty minutes.
- After allowing the soup to gently cool, pour it into a blender, working in batches if required. Mix until combined. Add the basil, and process until it is evenly distributed.
- Serve the soup with crusty bread and garnish it with basil leaves.
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