![tomato soup fromscratch tomato soup fromscratch](https://tastykitchen.com/recipes/wp-content/uploads/sites/2/2015/03/roasted-tomato-soup-from-scratch-creamy-19-410x284.jpg)
Carrot – It makes this soup nice and creamy without any nuts or heavy cream.Onion and garlic – They add savory depth of flavor.Larger heirloom or salad tomatoes are too watery for this recipe. If you can’t find roma tomatoes, substitute another variety of small plum tomatoes. Roma tomatoes – Just like in my homemade salsa recipe, the tomato variety you use here matters.You only need a handful of ingredients to make this roasted tomato basil soup: Then, freeze the rest to enjoy on a fall or winter night when you’re longing for a taste of summer. Eat half hot off the stove with a gooey grilled cheese sandwich or hunk of crusty bread. The roasted tomatoes give it a rich umami flavor, and the basil adds a lovely fresh finish. The resulting soup is totally vegan, but thanks to the blended veggies, it’s still creamy and comforting. Last but not least, I blend it all together with a big handful of basil. Then, I simmer them with aromatic veggies, thyme, and a splash of tangy balsamic vinegar. I roast a market haul of fresh tomatoes to concentrate their savory flavor. So at this time of year, I start making this tomato basil soup. I’ll be eating these summer veggies for as long as they’re at the market, even as the temperature starts dropping and I find myself hungry for warming bowls of soup instead of salads. 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. During the transition from summer to fall, there’s nothing I crave more than this tomato basil soup recipe.