Basil and Tomato Blend
What you need:
- 1 1/4 kg roma tomatoes, halved
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1 cup loose-packed basil leaves
- 1/3 cup chopped carrots
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves
- Sea salt and black pepper
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Line a large baking sheet with parchment paper then arrange tomatoes (cut side up) in the sheet. Drizzle with 2 tablespoons olive oil and season with sea salt and black pepper. Roast in a pre-heated oven (350F) for 1 hour.
Heat the remaining oil in a pan and saute the garlic, onion and carrots for 8 minutes, or until soft. Stir in roasted tomatoes, broth, blasamic vinegar, thyme leaves and 1/2 tsp salt and allow to simmer for 20 mins.
Transfer mixture into a blender and pulse until smooth. Add basil leaves and pulse until combined with the soup. Pour soup into a bowl and garnish with basil leaves. Serve with crusty bread.
Warm up with these delicious soups perfect for the cool weather!
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