Ingredients
Vegetables
- 3 1/2 – 4 pounds tomatoes, mix of vine-ripened, plum, and grape or cherry tomatoes, cut into large chunks
- 1 large onion, cut into large wedges or chunks
- 2 large carrots (1/2 pound), cut into 1/2-inch wide 1 to 2-inch pieces
- 15-18 cloves garlic (a handful)
Liquids and Seasonings
- 1/2 cup olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups chicken or vegetable broth
- 2 tablespoons uncooked white rice
- 3 sprigs fresh thyme
- 1 cup chopped fresh basil leaves
- 1/2 cup heavy cream, plus more for swirling in if desired
- Pinch of sugar, if needed
- Crushed red pepper flakes, optional
- Croutons, optional
Instructions
- Preheat and prepare vegetables: Preheat the oven to 450°F (232°C). Cut the tomatoes into large chunks, removing the seeds if possible, and prepare the onion, carrots, and garlic cloves.
- Roast vegetables: Place the tomatoes, onion wedges, carrots, and garlic on a large (21 x 15-inch) baking sheet. Drizzle with olive oil, toss to coat evenly, and season generously with salt and freshly ground black pepper. Roast in the preheated oven for 30-35 minutes until tomatoes are very soft, onions are browned, and carrots are tender.
- Prepare tomatoes: After roasting, remove any tomato skins that easily peel off. Transfer all the roasted vegetables including any juices to a Dutch oven or heavy soup pot, using a rubber scraper to get every drop.
- Simmer soup base: Add the chicken or vegetable broth, uncooked white rice, and the fresh thyme sprigs to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-20 minutes or until the liquid has slightly reduced and the rice is very soft.
- Remove thyme and add basil: Remove thyme sprigs carefully. Once cool enough to handle, scrape any leaves left on the stems back into the soup and discard the stems. Stir in the chopped fresh basil leaves and heavy cream.
- Blend soup: Using an immersion blender, puree the soup until very smooth. Alternatively, transfer the soup carefully to a blender and blend until smooth, then return it to the pot if needed.
- Adjust seasoning and serve: Taste and adjust with extra salt, freshly ground black pepper, and a pinch of sugar if necessary to balance acidity. Serve hot with a swirl of heavy cream, a sprinkle of crushed red pepper flakes, and crunchy croutons if desired.
Notes
- Removing tomato skins after roasting helps to improve texture but is optional.
- The rice is used to naturally thicken the soup and add body.
- For a vegetarian or vegan version, use vegetable broth and substitute heavy cream with coconut cream or cashew cream.
- Crushed red pepper flakes add a spicy kick but can be omitted for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Fat