The Best Roasted Tomato Basil Soup!

Ingredients

• 2 pounds Roma Tomatoes (halved; any ripe tomato can be used)
• 2 large Carrots (peeled and cut into 1‑inch pieces)
• 4 tablespoons Extra Virgin Olive Oil (divided: 2 Tbsp for roasting, 2 Tbsp for soup)
• 1 teaspoon Kosher Salt (plus pinch for finishing)
• ½ teaspoon Black Pepper (freshly ground)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 28 ounces Crushed Tomatoes (canned, no‑salt added)
• 4 cups Water (can substitute vegetable broth for richer flavor)
• ¼ cup Fresh Basil Leaves (torn, plus extra for garnish)
• 2 teaspoons Fresh Thyme (leaves stripped from stems)
• 1 teaspoon Dried Oregano
• ½ teaspoon Ground Cumin
• ½ teaspoon Sweet Paprika
• 1 tablespoon Lime Juice (freshly squeezed)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Prepare Vegetables for Roasting

   Halve the Roma tomatoes, peel and cut carrots into 1‑inch pieces, then place them on a heavy‑duty sheet pan. Drizzle with 2 Tbsp extra virgin olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly.

   Time: PT10M

3. Roast Tomatoes and Carrots

   Roast in the preheated oven for 25‑30 minutes, turning once halfway, until the tomatoes are charred and the carrots are tender and caramelized.

   Time: PT30M

   Temperature: 400°F

4. Cool Slightly

   Remove the pan and let the roasted vegetables cool for about 5 minutes so they can be handled safely.

   Time: PT5M

5. Blend Roasted Veggies

   Transfer the roasted tomatoes and carrots to a food processor, add a splash of water (about ¼ cup), and pulse until you reach a coarse puree with some texture.

   Time: PT5M

6. Sweat Onion and Garlic

   In a large pot over medium heat, add 1 Tbsp olive oil. Add the diced onion and sauté for 4‑5 minutes until translucent, then add the minced garlic and cook an additional 30 seconds.

   Time: PT5M

7. Combine All Soup Base Ingredients

   Stir the roasted tomato‑carrot puree into the pot, then add the canned crushed tomatoes, 4 cups water (or broth), fresh basil, thyme, oregano, cumin, and paprika. Mix well.

   Time: PT3M

8. Simmer

   Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

9. Finish with Lime and Garnish

   Stir in the lime juice, taste and adjust salt/pepper if needed, then ladle into bowls. Top each serving with torn fresh basil leaves and a drizzle of the remaining 1 Tbsp olive oil.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g