Roasted Tomato Basil Soup

Ingredients

• roma tomatoes — halved1360 g
• carrots — peeled and chopped130 g
• extra virgin olive oil — divided60 ml
• yellow onions — chopped2 ea
• garlic cloves — minced5 ea
• canned crushed tomatoes245 g
• fresh basil leaves55 g
• fresh thyme4 sprig
• dried oregano — 1 tsp1 g
• sweet paprika — ½ tsp1.3 g
• ground cumin — ½ tsp1.3 g
• lime — to serve1 ea

Method

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, toss the tomatoes and carrots with a generous drizzle of olive oil and a pinch of salt and black pepper. Spread them in a single layer on a large baking sheet and roast until the tomatoes have deflated and are beginning to char at the edges, about 30 minutes. Cool for about 10 minutes.
3. Transfer the roasted carrots and tomatoes, skins and seeds included, to a food processor. Add a splash of water and blend until broken down, stopping before it is completely smooth.
4. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook until golden, about 1 minute.
5. Pour in the roasted tomato mixture. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin and 600 ml (2 1/2 cups) of water. Season with salt and pepper. Bring to a boil, then lower the heat, cover with the lid slightly ajar and simmer for about 20 minutes.
6. Discard the thyme sprigs. Thin with a little water if you like. Ladle into bowls and finish with a squeeze of lime juice and a drizzle of olive oil. Serve with grilled bread or toast.