The Best Tomato Basil Soup Recipe EVER
Happy New Year everyone! I think we are all welcoming 2021 like we have never welcomed a new year before. I have been doing so in a tight quarantine filled with yummy food, and I feel very lucky to be happy and healthy with my family. And even happier now that my belly is filled with this amazing Tomato Basil Soup.
This recipe was not planned, but it sure was a delight. I had some fresh tomatoes and carrots on hand from the farmers market, so naturally tomato basil soup popped into my mind. I am really taking advantage of cold weather recipes this year and loving it.
This soup was so easy to make. The base of it has to be good tomatoes. The better your tomatoes, the better the soup.
I had so much fun making this recipe – the weather in Houston is beautiful (we are on a 2 day winter streak), so I have to take advantage of it while I can. The soup turned out better than I could have ever imagined. I only wish I had made more!
Happy and HEALTHY New Year to all of you! I hope you enjoy this recipe!
The Best Tomato Basil Soup Recipe EVER
Ingredients
- 2.5 lb Roma or similar tomatoes, cut into three pieces lengthwise
- olive oil
- 1 sweet yellow onion, roughly chopped
- 3-4 carrots, chopped
- 4 garlic cloves, chopped
- 3 Cups vegetable stock
- 1 Tbsp. balsamic vinegar
- 1/8 tsp. garlic powder
- 1 tsp. fresh thyme leaves
- 1 Tbsp. fresh oregano leaves or zataar leaves
- 1 Cup loosely packed basil leaves + more for garnish
- salt and pepper, to taste
- Croutons, garnish
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes on the baking sheet, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast for 45 minutes, or until the edges just start to brown and the insides are still juicy.
- Heat 1 Tbps. olive oil in a large sauce pan over medium heat. Add the onions, carrots, garlic, garlic powder, and salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, thyme leaves, and oregano or zataar leaves and simmer for 20 minutes.
- Let the soup cool. Place it in a blender (like a Ninja or Vitamix), add basil, and blend for about a minute and a half until creamy. Taste for seasoning and adjust accordingly.
- Garnish the soup with a drizzle of olive oil, basil, and croutons. Enjoy!
This looks soooo good. My mouth is watering!