Tomato Basil Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2½ pounds roma tomatoes (halved)

¼ cup extra-virgin olive oil

Sea salt

Freshly ground black pepper

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)

Directions

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 the 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.

Heat the remaining 2 tablespoons 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.

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.

Season to taste, ladle into bowls, and garnish with fresh basil leaves.