Aromatic, fresh, and herbaceous, this beloved soup is inviting year-round. The deeper flavor comes from slowly roasting the tomatoes until they become jammy and extra sweet. Finish with a drizzle of olive oil and a sprig of fresh basil. (Note: Since tomatoes aren’t readily available in all farmers’ markets this time of year, be sure to opt for the organic variety from your local market.

Directions

1. Cut the tomatoes in half lengthwise and toss in olive oil, salt and pepper. Place on a baking sheet and roast at 400 degrees Fahrenheit / 200 degrees Celsius for 45 minutes. 

2. In a large dutch oven or pot, melt the ghee. Add onions and cook on medium-high heat until they become translucent and aromatic.  

3. Add garlic and carrots to the pot. Cook for another 5 minutes to soften the carrots.

4. When the tomatoes finish roasting, add them to the dutch oven along with the chicken stock, tomato paste and basil. 

5. Simmer uncovered for 30 minutes to an hour. Then use an immersion blender to blend all the ingredients in the pot into a thin, soupy consistency.

6. Garnish with fresh basil and serve.  

Tip

**For  a thinner consistency, pour the ingredients into a Vitamix or high power blender and blend on high for 30-40 seconds (Just remember to hold the cap of the blender so that soup doesn’t explode out the top). Further, more broth or olive oil can be added while blending to achieve desired consistency.

**Any variety  of tomatoes can be used. Plum tomatoes and Roma tomatoes are equally delicious. Ripe tomatoes will result in a richer flavor. 

**Leftovers can be stored in a tightly sealed mason jar and frozen for up to 3 months. Be sure not to pour over the shoulder of the mason jar, to avoid the glass cracking once the liquid freezes and expands. Also, covering the soup with a thin layer of olive oil seals in the soup and helps prevent freezer burn.