Ingredients: 

• Plum tomatoes as per required quantity  
• 2 Onions medium 
• Garlic chopped 
• 1 Carrot  
• 1 tbs Balsamic vinegar 
• Thyme leaves 
• Tear 3 tbsp of fresh KRISPR Lemon Basil leaves 
• 2 tbs Extra-virgin olive oil  
• 1 cup Vegetable broth  
• ½ tsp Sea salt  
• ½ tsp Black pepper 
   

Instructions: 

1. To begin, start by roasting the tomatoes. Cut them in half vertically and place them cut-side-up on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, then roast at 350° for about an hour until they are juicy but beginning to shrivel. 
2. Next, sauté the aromatics. Cook onion, carrot, and garlic in a large pot over medium heat until soft, about 8 minutes. 
3. Then, simmer the soup. Add the roasted tomatoes, broth, vinegar, and thyme leaves to the pot. Bring to a boil, then simmer for 20 minutes to let the flavors meld. 
4. Finally, blend the soup. Allow it to cool slightly, then transfer to a blender and puree until smooth. Add basil leaves and pulse briefly to combine. Alternatively, use an immersion blender. Serve and enjoy!