Tomato and Basil Soup
Servings: 6 people
Ingredients
2 ½ pounds, about 12 Roma tomatoes, halved
3 medium carrots, peeled and cut into small chunks
Extra virgin olive oil
Salt
Black pepper
2 medium onions, chopped
5 garlic cloves, minced
14 oz container of canned crushed tomatoes
1 bunch (2 ounces) fresh basil leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon ground cumin
3 cups water
Directions
Preheat your oven to 450°F.
In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil, and a pinch of salt and pepper. Transfer to a large baking sheet and spread well in one layer.
Roast in the heated oven until the tomatoes have deflated and begun to char at the edges, about 45 minutes. Set aside for a to cool. You can even do this step a day in advance.
Transfer the roasted carrots and tomatoes (along with their skin and seeds) to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree.
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
Pour the roasted tomato mixture into the pot with the onions. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 3 cups of water. Season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 60 minutes.
Check the consistency of the soup. If you would prefer a smoother texture then use a stick blender to puree the mixture further.
Serve in bowls.
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