Ingredients
3 lb Roma tomatoes halved
2 to 3 carrots peeled and cut into chunks
Extra virgin olive oil
Salt and pepper
2 medium yellow onions chopped
1 garlic clove minced
1 cup canned crushed tomatoes
2 oz fresh basil leaves
3 to 4 fresh thyme sprigs 2 teaspoon thyme leaves
1 teaspoon dry oregano
½ teaspoon paprika
½ teaspoon ground cumin
2 ½ cups water
Instructions
- Heat oven to 450 degrees F.
- In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
- Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 40 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.
- (Consider adding a second tray with olive oil tossed onions and cooking along with the tomatoes for a shorter time (test). Add garlic to the pot and saute briefly until golden before adding the tomato.)
- In a large cooking pot, heat 2 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
- In a large cooking pot, heat 2 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 ½ cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
- Remove the thyme springs and transfer tomato basil soup to serving bowls.
In process of adaptation from https://www.themediterraneandish.com/vegan-roasted-tomato-basil-soup/