Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Serves: 6–8
Ingredients
- 2½ pounds tomatoes*, halved
- ¼ cup extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 1 medium yellow onion*, chopped
- ⅓ cup carrots*, chopped
- 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
Directions
Preheat oven to 350°F and line a large baking sheet with parchment paper. Place tomatoes cut-side up on the baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 1 hour, until the edges begin to shrivel but the tomatoes remain juicy.
Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, garlic, and ½ teaspoon salt. Cook until softened, about 8 minutes. Add roasted tomatoes, vegetable broth, balsamic vinegar, and thyme. Simmer for 20 minutes.
Allow soup to cool slightly, then transfer to a blender in batches as needed. Blend until smooth. Add basil and pulse until combined. Season to taste and garnish with fresh basil before serving.
Recipe adapted from Love & Lemons
*Ingredients currently available at the Saratoga Farmers’ Market
