Summertime Tomato Basil Soup
Oh, summer tomatoes! Is there anything more beautiful and delicious?
This Summertime Tomato Basil Soup is the best meal for transitioning into those slightly cooler evenings at the end of summer. We used a variety of tomatoes from our local Farmer’s Market to make it.
Roasting the tomatoes adds some depth to the soup, and the carrots and balsamic vinegar balance the flavors with a dash of creamy sweetness. This is a great tomato soup to keep things light and healthy but still oh-so comforting. It’s so delicious, a must try!
SUMMERTIME TOMATO BASIL SOUP
Ingredients
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4 pounds fresh tomatoes, halved (any combination of fresh tomatoes from the garden or Farmer’s Market)
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1/4 cup extra-virgin olive oil, divided
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1 medium yellow onion, chopped
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1/3 cup chopped carrots
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4 garlic cloves, chopped
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4 cups vegetable broth
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1 tablespoon balsamic vinegar
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1 loose-packed cup basil leaves, more for garnish
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Sea salt and freshly ground black pepper
Instructions
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 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 and vinegar - 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. Garnish the soup with basil leaves and serve with crusty bread.
