1-First Step: Prepare and Roast Tomatoes Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the halved roma tomatoes cut side up, drizzle with 2 tablespoons of extra-virgin olive oil, and season with sea salt and freshly ground black pepper. Roast for 1 hour until the edges shrivel and the insides turn juicy, which helps concentrate the fresh herbs and flavors.

2-Second Step: Sauté the Aromatics In a large pot, heat the remaining 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion, ⅓ cup chopped carrots, 4 cloves chopped garlic, and ½ teaspoon sea salt. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and release their aroma, building a solid base for your tomato basil soup.

3-Third Step: Simmer and Blend Add the roasted tomatoes, 3 cups vegetable broth, 1 tablespoon balsamic vinegar, and 1 teaspoon fresh thyme leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to meld the ingredients. Let the soup cool slightly, transfer to a blender in batches, and blend until smooth. Stir in 1 loosely packed cup fresh basil leaves and pulse briefly for that signature fresh taste.

4-Fourth Step: Finish and Serve Season with additional sea salt and freshly ground black pepper if needed, then ladle into bowls and garnish with fresh basil leaves. For a heartier option, consider adding extras like beans, which ties in nicely with other recipes on this site. If you’re looking for complementary dishes, try a fresh tomato-peach burrata salad for a vibrant side.