1
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, and minced garlic.
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2
Add the roasted tomatoes along with their juices to the pot. Bring the mixture to a simmer and let it cook for 10-20 minutes.
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3
Remove the pot from heat and blend the soup using a standard blender or immersion blender until smooth. Add basil and blend in pulses until combined.
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