Audrick Heinrich November 4, 2020 Soup Recipes
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
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 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.
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.