Enjoy a hot bowl of homemade tomato basil soup as you unwind! This dish is simple, filling, and tasty since it uses fresh tomatoes and basil.
Nothing is more satisfying to me when summer gives way to fall than this recipe for tomato basil soup. While squash and apples are beginning to appear at the farmers market, ruby red tomatoes and bundles of basil are still there. As long as these summer vegetables are available in the market, I will be eating them, even when the weather cools off and I start to want hot soup bowls rather than salads.
I thus begin preparing this tomato basil soup around this time of year. I emphasize the savory taste of a market harvest of fresh tomatoes by roasting them. I then boil them with thyme, flavorful vegetables, and a dash of tart balsamic vinegar. Finally, but just as importantly, I
Mix everything together with a generous quantity of basil.
The resultant soup is smooth and satisfying while being completely vegan because of the pureed vegetables. It has a deep umami taste from the roasted tomatoes, and a nice crisp finish from the basil. Make a double batch if you can. Eat warm, just off the burner, along with a thick slice of crusty bread or a gooey grilled cheese sandwich. The remainder may then be frozen for a delicious treat on an autumn or winter night when you’re pining for a taste of summer.
Ingredients for Tomato Basil Soup Recipe
• Roma tomatoes: The type of tomato you use here matters, just like it does in my homemade salsa recipe. If roma tomatoes are unavailable, use an other kind of little plum tomato instead. For this dish, larger heirloom or salad tomatoes are too juicy.
• Garlic and onions: They provide a wonderful depth of flavor
• Carrot: This soup would be delicious and creamy without the heavy cream or nuts.
• Balsamic vinegar: To add a bite
• Thyme leaves: For a zesty, invigorating taste
• Fresh basil is essential for making tomato basil soup. To preserve its fresh flavor and add a splash of green to the soup, I mix in the basil right at the end.
• Extra virgin olives oil: This adds body and richness to the soup.
• Vegetable broth: This gives the soup its delicious foundation.
•Moreover, freshly ground black pepper and sea salt enhance the tastes of everything!
How to Prepare Basil Tomato Soup
This recipe for tomato basil soup is ideal for a chilly September afternoon. The aroma of fresh basil, simmering thyme, and roasted tomatoes will fill your kitchen. To sum it up, you’ll be more than ready to eat when the soup is done.
Roast the tomatoes first. Cut them in half lengthwise, then place the halves cut-side up on a baking sheet covered with paper. After seasoning them with salt and pepper, drizzle them with olive oil. Roast them for an hour at 350° until they are still juicy but beginning to shrivel.
Saute the aromatics next. In a large saucepan, cook the onion, carrot, and garlic over medium heat until they soften, about 8 minutes.
Simmer after that. To enable the flavors to meld, add the roasted tomatoes, broth, vinegar, and thyme leaves to the saucepan. Bring to a boil and simmer for 20 minutes.
Blend at the end! Let the soup with tomatoes and basil cool a little. If needed, work in batches as you purée it in a blender until it’s smooth. (Alternatively, purée the soup using an immersion blender.) Add the basil leaves and pulse until barely blended after the soup is smooth. Have fun!