Preheat your oven to 350°F and prepare a large baking sheet by lining it with parchment paper. Arrange the halved roma tomatoes, cut side facing up, on the sheet. Drizzle with 2 tablespoons of olive oil and sprinkle a generous amount of sea salt and freshly ground black pepper. Roast in the oven for about 1 hour, or until the tomatoes are lightly shriveled at the edges but still juicy in the center.
In the meantime, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon of salt, sautéing until the vegetables soften and the aroma fills the air, around 8 minutes. Once softened, stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a simmer and allow it to cook gently for 20 minutes, letting all the flavors meld together.
After the soup has simmered, let it cool slightly before transferring it in batches to a blender. Blend until you achieve a smooth consistency. Add the fresh basil leaves and pulse just enough to incorporate them without over-blending.
Taste and adjust the seasoning if needed. Serve the soup in bowls, garnishing each with extra basil leaves for a fresh finish.
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