Roasted Tomato Basil Soup
Roasted fresh tomatoes and carrots give this tomato basil soup concentrated flavor and a rich, rustic texture without heavy cream. Fresh basil, thyme, oregano, cumin, and sweet paprika bring bold Mediterranean flavor.
Servings: 6 , as a starter
Ingredients
- 3 pounds ripe small tomatoes (I used Roma), halved or quartered if large
- 2 medium carrots, peeled and chopped
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 2 medium yellow onions, chopped
- 5 garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 bunch (2 ounces) fresh basil leaves
- 3 to 4 fresh thyme sprigs
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- Fresh lime juice, for serving (optional)
- Pita grilled cheese, grilled bread, or toast, for serving (optional)
Instructions
- Get ready. Preheat your oven to 450°F.
- Roast the carrots and tomatoes. In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil and a pinch of salt and black pepper. Transfer them to a large baking sheet and spread them in a single layer. Roast until the tomatoes have deflated and are beginning to char around the edges, about 30 minutes. Set aside to cool for about 10 minutes.
- Blend. Transfer the roasted carrots and tomatoes, including their skins and seeds, to a food processor fitted with the blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop before the mixture becomes completely smooth.
- Sauté the onions and garlic. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook until golden, about 1 minute.
- Simmer. Pour the roasted tomato mixture into the pot. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 2 1/2 cups of water. Season with salt and black pepper. Bring to a boil, then lower the heat. Cover with the lid slightly ajar and simmer for about 20 minutes.
- Finish and serve. Remove and discard the thyme sprigs. If the soup is thicker than you prefer, stir in a little water until it reaches your desired consistency. Ladle into bowls and, if you like, finish each serving with fresh lime juice and a generous drizzle of extra virgin olive oil. Serve with pita grilled cheese, grilled bread, or toast.
Video
Notes
- Shop this recipe: Visit our shop for Private Reserve Greek extra virgin olive oil, Greek oregano, organic ground cumin, sweet Spanish paprika, and more Mediterranean pantry essentials.
- Best tomatoes to use: Lower-moisture tomatoes such as Roma, Campari, or Early Girl work particularly well for roasting. If using larger garden tomatoes, cut them into wedges.
- Watch the vegetables: Keep an eye on the tomatoes and carrots toward the end of roasting so their edges char lightly without burning.
- Storage: Allow the soup to cool completely. Refrigerate in tightly sealed glass containers for 3 to 4 days or freeze for up to 6 months. Thaw frozen soup overnight in the refrigerator and reheat over medium heat.
Nutrition
Calories: 83kcal | Carbohydrates: 18.5g | Protein: 3.5g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 81mg | Potassium: 798.5mg | Fiber: 5g | Sugar: 10.3g | Vitamin A: 5490.9IU | Vitamin C: 40.3mg | Calcium: 65.5mg | Iron: 1.7mg
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