Tomato Basil Soup Yum
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  • Food: Tomato Basil Soup
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Enjoy a hot bowl of homemade tomato basil soup while relaxing! This recipe is simple, filling, and tasty because it uses fresh tomatoes and basil.

There is nothing I want more as the seasons change from summer to fall than this tomato basil soup. At the farmer’s market, apples and squash are beginning to appear, but there are still plenty of ruby red tomatoes and basil in abundance.

Even when the weather starts to cool off and I start craving warm bowls of soup rather than salads, I’ll continue to eat these summer vegetables as long as they’re available at the market.

I thus begin making this tomato basil soup at this time of year. Fresh tomatoes from the market are roasted to intensify their flavorful flavor.

Following that, I boil them with flavorful vegetables, herbs, and a little tart balsamic vinegar. Last but not least, I combine everything with a sizable amount of basil.

Although the resultant soup is entirely vegan, it is still creamy and warm because of the blended vegetables. It has a deep umami taste from the roasted tomatoes, and the basil gives it a nice fresh finish. Make a double batch if you can.

Eat the hot off-stove portion with a melty grilled cheese or a chunk of crusty bread. The remainder can then be frozen for a taste of summer on a night in the fall or winter.

Ingredients for a tomato-basil soup recipe

Tomato Basil Soup Easy
Food: Tomato Basil Soup (Source: The Kitchn)

Only a few ingredients are required to make this soup with roasted tomatoes and basil:

  • Roma tomatoes: The type of tomato you use here, just like in my homemade salsa recipe, is important. If Roma tomatoes aren’t available, use another type of little plum tomato instead. For this dish, a larger heirloom or salad of tomatoes is too watery.
  • Garlic and onion: They give the dish a savory depth of flavor.
  • Without using any nuts or heavy cream, the carrot lends this soup a wonderful, creamy texture.
  • For tang, use balsamic vinegar!
  • Thyme leaves — For a flavorful, fresh scent.
  • You need fresh basil to prepare tomato basil soup. So that the basil maintains its fresh flavor and flecks the soup with green, I add it right at the very end.
  • Extra-virgin olive oil provides the soup depth and richness.
  • The savory base of the soup is created from the vegetable broth.
  • And to really bring all the tastes together, add sea salt and freshly ground black pepper.

Tomato Basil Soup Recipe

The best thing to do on a cool September afternoon is to make this tomato basil soup. The aroma of roasted tomatoes, simmering thyme, and fresh basil will fill your kitchen. Let’s just say that you’ll be more than eager to eat when the soup is finished.

Roast the tomatoes first. They should be divided vertically, then placed cut-side-up on a baking sheet lined with paper. Sprinkle them with salt and pepper and drizzle them with olive oil.

After that, roast them for an hour at 350 degrees, or until they are still juicy but beginning to shrivel.

Sauté the aromatics next. Over medium heat, cook the onion, carrot, and garlic in a big pot for about 8 minutes, or until they soften.

Finally, simmer. The flavors will build over 20 minutes of simmering once you’ve added the roasted tomatoes, broth, vinegar, and thyme leaves to the pot.

Finally, combine! The tomato basil soup should cool a little. Put it in a blender and puree it until it’s smooth if necessary working in batches.

(Alternatively, purée the soup using an immersion blender.) Add the basil leaves after the soup is smooth, and pulse just long enough to mix. Enjoy!

Suggestions for Serving Tomato Basil Soup

Fresh basil leaves should be added to your tomato basil soup when you’re ready to dine. Add some homemade croutons or roasted chickpeas if you want to add some crunch.

It would also taste excellent with a drizzle of olive oil or some freshly grated Parmesan cheese.

To have a heartier lunch, combine the soup with a sandwich, salad, or some crusty bread and handmade focaccia. Jack and I typically eat it with grilled cheese sandwiches, but it would also be delicious with avocado toast or a Caprese sandwich.

Serve it with Caesar salad, chopped salad, quinoa salad, or broccoli salad if you want something lighter. It also works well as a beginning for any of the following pasta dishes:

  • Spaghetti with olive oil
  • Simple Pesto Pasta
  • Mac and cheese prepared at home or vegan mac and cheese
  • spaghetti alfredo
  • Vegan Creamy Pasta
  • Pasta with Roasted Vegetables

Tomato Basil Soup

15 minutes to prepare

1 hour 30 minutes for cooking

Serves: 6–8 people

This tomato basil soup recipe has a hearty, flavorful flavor thanks to the fresh tomatoes and basil. With a grilled cheese sandwich or heaps of crusty toast, I adore this soup. More Serving ideas can be found in the article above!


  • 2½ pounds Roma tomatoes halved
  • ¼ cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves, chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme leaves1 loose-packed cup basil leaves, more for garnish
  • Sea salt and freshly ground black pepper


Tomato Basil Soup
Food: Tomato Basil Soup (Source: The Kitchn)
  1. Place a large baking sheet in the oven and preheat the oven to 350°F. On the baking sheet, arrange the tomatoes cut-side up. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for about an hour, or until the insides are still juicy and the edges are just beginning to shrivel.
  2. In a big pot, warm the last 2 tablespoons of olive oil over medium heat. Cook the onions, carrots, garlic, and 1/2 teaspoon salt for about 8 minutes, or until tender. Cook for 20 minutes after adding the tomatoes, vegetable broth, vinegar, and thyme leaves.
  3. Blend the soup in batches if necessary after allowing it to cool somewhat. Until smooth, blend. Pulse till mixed after including the basil.
  4. Serve the soup with crusty bread and top with basil leaves.