Tomato Basil Soup
Looking for a delicious and easy soup recipe? Try our tomato basil soup recipe. Made with fresh tomatoes and fragrant basil, this soup is a winner!
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Ingredients
- 3 Pounds Roma Tomatoes
- 2 Carrots
- 1 Teaspoon Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper
- 2 Medium Yellow Onions
- 5 Garlic Cloves
- 1 Cup Canned Crushed Tomatoes
- 1 Bunch Fresh Basil Leaves
- 3/4 Fresh Thyme Sprigs
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Sweet Paprika
- 1/2 Teaspoon Ground Cumin
Instructions
- Set the oven to 450°F
- Prepare the peppers and carrots. In a large dish, toss three pounds of Roma tomatoes then cut them half. Add two medium-sized carrots, cut into big bits, to the bowl. Drizzle with lots of extra virgin olive oil and a little salt and pepper. Throw to coat. Arrange on a large baking sheet in one layer.
- Load the oven with tomatoes and carrots. Put the carrots and tomatoes in the oven once it is hot—450°F. Roast until the tomatoes lose some of their steam and begin to turn brown around the sides, perhaps thirty minutes. Let it cool for ten or so minutes.
- Prepare the aromas. Cut two reasonably large yellow onions. Minced garlic cloves count five. See our instruction on garlic chopping for a simple approach to achieve this. Remove one group of basil leaves.
- Once the tomatoes and carrots have cooled somewhat, toss them in a food processor bowl with a blade. Add some water and mix the vegetables until they break apart. Stop the mixer before it becomes a quite smooth purée. There is some decent texturing here.
- Put the onions and garlic in a pan. In a large saucepan set 2 teaspoons of extra virgin olive oil under medium-high heat. Add the onions and swirl them around for roughly three minutes, until they soften, when the oil starts to shimmer. Add the garlic; sauté for around one minute until brown.
- Add to the tomatoes and simmer them. Add the caramelized tomato combination to the onion pot. Put in the basil, 3–4 sprigs of fresh thyme, one teaspoon of dried oregano, and one half teaspoon of each paprika and cumin. All of that should be combined really nicely.
- Pour 2 ½ cups of water then season with salt and pepper. Boil; then, turn off the heat and cover. Leave the lid just open to let some steam escape. Cook it low for around twenty minutes.In a large saucepan set on low heat, spoon roasted tomato basil soup. added basil on top.
- Finish and plate. Remove the thyme springs and present the soup in dishes for consumption. Top each dish with a lot of extra virgin olive oil and a squeeze of fresh lime if you so choose. On the side you might provide this meal with fried bread, crusty bread, or grilled cheese. Have fun!
Nutrition
Cholesterol: 55mg | Calories: 262kcal | Saturated Fat: 12g | Fat: 20g | Protein: 7g | Carbohydrates: 13g