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Apples and squash are starting to pop up at the farmers market, but you can still find ruby red tomatoes and bunches of basil mixed in among them. So at this time of year, I start making this tomato basil soup. I roast a market haul of fresh tomatoes to concentrate their savory flavor.
Then, I simmer them with aromatic veggies, thyme, and a splash of tangy balsamic vinegar. Last but not least, I blend it all together with a big handful of basil. The roasted tomatoes give it a rich umami flavor, and the basil adds a lovely fresh finish. If you can, make a double batch. Eat half hot off the stove with a gooey grilled cheese sandwich or hunk of crusty bread. Making this tomato basil soup recipe is the perfect activity for a cool September afternoon.
Your kitchen will fill with the scent of roasting tomatoes, simmering thyme, and fresh basil. First, roast the tomatoes. Slice them in half vertically and arrange them cut-side-up on a parchment-lined baking sheet. Drizzle them with olive oil and season them with salt and pepper. Cook the onion, carrot, and garlic in a large pot over medium heat for about 8 minutes, or until they soften. Then, simmer. Add the roasted tomatoes, broth, vinegar, and thyme leaves to the pot, bring to a boil, and simmer for 20 minutes to allow the flavors to develop.
Finally, blend! Allow the tomato basil soup to cool slightly. Transfer it to a blender and puree until smooth, working in batches if necessary. Alternatively, use an immersion blender to puree the soup.
