📝 About This Recipe
This soul-warming soup elevates the humble tomato to gourmet heights by slow-roasting them to concentrate their natural sugars and umami. By utilizing a salt-free vegetable broth and a bouquet of aromatic herbs, we achieve a deep, complex flavor profile that doesn't rely on sodium for impact. It is a velvety, vibrant celebration of Mediterranean flavors that proves heart-healthy cooking can be truly indulgent.
🥗 Ingredients
The Roast
- 3 pounds Roma Tomatoes (halved lengthwise)
- 6-8 cloves Garlic (peeled and left whole)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Dried Oregano
The Soup Base
- 1 large Yellow Onion (diced)
- 1 medium Carrot (finely grated to add natural sweetness)
- 4 cups Salt-Free Vegetable Broth (homemade or store-bought low-sodium/no-salt)
- 2 tablespoons Tomato Paste (no salt added)
- 1 cup Fresh Basil Leaves (packed, plus more for garnish)
- 1 tablespoon Balsamic Vinegar (to brighten the acidity)
- 1/4 teaspoon Red Pepper Flakes (optional, for subtle heat)
- 1/2 cup Coconut Milk or Heavy Cream (optional, for extra creaminess)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Arrange the halved Roma tomatoes and whole garlic cloves on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper and dried oregano.
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3
Roast the tomatoes for 40-45 minutes. You are looking for the edges to be slightly charred and the skins to be wrinkled and collapsing.
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4
While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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5
Add the diced onion and grated carrot. Sauté for 8-10 minutes until the onions are translucent and the carrots have softened into the oil.
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6
Stir in the tomato paste and red pepper flakes. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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7
Carefully transfer the roasted tomatoes, garlic, and all the flavorful juices from the baking sheet into the pot.
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8
Add the salt-free vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to marry the flavors.
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9
Remove the pot from the heat. Stir in the fresh basil leaves and the balsamic vinegar.
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10
Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, transfer to a stand blender in batches (be careful with hot liquids!).
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11
Stir in the cream or coconut milk if using. Taste and add more black pepper or a splash more balsamic vinegar if needed to balance the sweetness.
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12
Ladle into warm bowls and garnish with a chiffonade of fresh basil and a tiny drizzle of olive oil.
💡 Chef's Tips
Roasting the tomatoes is non-negotiable; it creates a depth of flavor that compensates for the lack of salt. If the soup feels too acidic, add a pinch of brown sugar or more grated carrot rather than salt. Using a salt-free broth allows you to control the mineral content; if you miss the 'bite', increase the balsamic vinegar or add a squeeze of fresh lemon juice. For a chunkier texture, pulse the blender only a few times instead of pureeing until smooth. Always use the freshest basil possible; dried basil will not provide the same aromatic finish.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or salt-free whole grain bread. Pair with a crisp arugula salad tossed in a lemon-tahini dressing. A side of roasted chickpeas adds a lovely crunch and protein boost. For a beverage, a chilled sparkling water with a slice of cucumber or a light Pinot Grigio works beautifully. Top with a dollop of Greek yogurt for added tang and creaminess without the heavy sodium of cheese.