Recipe Name: Roasted Tomato and Basil Soup
Ingredients:
2½ pounds roma tomatoes, halved
¼ cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
â…“ 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
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved roma tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the tomatoes in the preheated oven for about 30 minutes, or until they are soft and slightly caramelized.
4. In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and garlic. Sauté for about 5 minutes, or until the vegetables are softened.
5. Add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
6. Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Return the pot to the stove over low heat. Stir in the basil leaves and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the basil flavor to infuse.
8. Ladle the soup into bowls and garnish with additional basil leaves if desired. Serve hot and enjoy!
Note: This recipe yields approximately 4 servings.
Thank you for reading this article. Please feel free to share your thoughts below. Let’s foster a community that shares and grows together at Hydra Club.