Ingredients :
½ pounds roma tomatoes, halved
¼ cup olive oil
1 medium yellow onion, chopped
⅓ cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1 loosely packed cup fresh basil leaves, plus more for garnish
Sea salt
freshly ground black pepper
Directions :
1
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.
2
Heat the remaining 2 tablespoons 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, vinegar, and thyme leaves and simmer for 20 minutes.
3
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.
4
Season to taste, ladle into bowls, and garnish with fresh basil leaves.
Enjoy Your Meal
Ingredients
Ingredients :
½ pounds roma tomatoes, halved
¼ cup olive oil
1 medium yellow onion, chopped
⅓ cup chopped carrots
4 garlic cloves, chopped
3 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1 loosely packed cup fresh basil leaves, plus more for garnish
Sea salt
freshly ground black pepper
Directions
Directions :
1
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.
2
Heat the remaining 2 tablespoons 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, vinegar, and thyme leaves and simmer for 20 minutes.
3
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.
4
Season to taste, ladle into bowls, and garnish with fresh basil leaves.
Enjoy Your Meal