Ingredients
4 garlic cloves, chopped
¼ cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon fresh thyme leaves
3 cups vegetable broth
⅓ cup chopped carrots
2½ pounds roma tomatoes, halved
Sea salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 loosely packed cup fresh basil leaves, plus more for garnish
Instructions
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