Cozy up with a steaming bowl of homemade tomato basil soup! Made with fresh tomatoes and basil, this recipe is easy, nourishing, and delicious.
During the transition from summer to fall, there’s nothing I crave more than this tomato basil soup recipe. Apples and squash are starting to pop up at the farmers market, but you can still find ruby red tomatoes and bunches of basil mixed in among them. I’ll be eating these summer veggies for as long as they’re at the market, even as the temperature starts dropping and I find myself hungry for warming bowls of soup instead of salads.
So at this time of year, I start making this tomato basil soup. I roast a market haul of fresh tomatoes to concentrate their savory flavor. Then, I simmer them with aromatic veggies, thyme, and a splash of tangy balsamic vinegar. Last but not least, I blend it all together with a big handful of basil.
The resulting soup is totally vegan, but thanks to the blended veggies, it’s still creamy and comforting. The roasted tomatoes give it a rich umami flavor, and the basil adds a lovely fresh finish. If you can, make a double batch. Eat half hot off the stove with a gooey grilled cheese sandwich or hunk of crusty bread. Then, freeze the rest to enjoy on a fall or winter night when you’re longing for a taste of summer.
Tomato Basil Soup Recipe Ingredients
You only need a handful of ingredients to make this roasted tomato basil soup:
- Roma tomatoes – Just like in my homemade salsa recipe, the tomato variety you use here matters. If you can’t find roma tomatoes, substitute another variety of small plum tomatoes. Larger heirloom or salad tomatoes are too watery for this recipe.
- Onion and garlic – They add savory depth of flavor.
- Carrot – It makes this soup nice and creamy without any nuts or heavy cream.
- Balsamic vinegar – For tang!
- Thyme leaves – For fresh, aromatic flavor.
- Fresh basil – You can’t make tomato basil soup without it! I blend in the basil right at the end so that it keeps its fresh flavor and flecks the soup with green.
- Extra-virgin olive oil – It gives the soup body and richness.
- Vegetable broth – It creates the soup’s flavorful base.
- And sea salt and freshly ground black pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Tomato Basil Soup
Making this tomato basil soup recipe is the perfect activity for a cool September afternoon. Your kitchen will fill with the scent of roasting tomatoes, simmering thyme, and fresh basil. Suffice it to say, when the soup’s done, you’ll be more than ready to eat.
First, roast the tomatoes. Slice them in half vertically and arrange them cut-side-up on a parchment-lined baking sheet. Drizzle them with olive oil and season them with salt and pepper. Then, roast them at 350° for an hour, until they’re still juicy but starting to shrivel.
Next, sauté the aromatics. Cook the onion, carrot, and garlic in a large pot over medium heat for about 8 minutes, or until they soften.
Then, simmer. Add the roasted tomatoes, broth, vinegar, and thyme leaves to the pot, bring to a boil, and simmer for 20 minutes to allow the flavors to develop.
Finally, blend! Allow the tomato basil soup to cool slightly. Transfer it to a blender and puree until smooth, working in batches if necessary. (Alternatively, use an immersion blender to puree the soup.) When the soup is smooth, add the basil leaves and pulse until just combined. Enjoy!
Tomato Basil Soup Serving Suggestions
When you’re ready to eat, garnish your tomato basil soup with fresh basil leaves. If you want to add something for crunch, pile on a few homemade croutons or roasted chickpeas. A drizzle of olive oil or some freshly grated Parmesan cheese would be delicious too.
Enjoy the soup with homemade focaccia or good crusty bread for lunch, or pair it with a sandwich, salad, or pasta for a heartier meal. Most often, Jack and I eat it with grilled cheese sandwiches, but it’d be great with a Caprese sandwich or avocado toast as well. If you’re in the mood for something lighter, serve it with my Caesar salad, chopped salad, quinoa salad, or broccoli salad. It also makes a wonderful starter for any of these pasta recipes:
- Spaghetti Aglio e Olio
- Easy Pesto Pasta
- Homemade Mac and Cheese or Vegan Mac and Cheese
- Fettuccine Alfredo
- Creamy Vegan Pasta
- Roasted Vegetable Pasta
For more yummy pasta ideas, check out this post!
More Favorite Soup Recipes
If you love this homemade tomato basil soup, try one of these delicious soups next:
- Butternut Squash Soup
- Many-Veggie Vegetable Soup
- Curried Lentil Soup
- Carrot Ginger Soup
- French Onion Soup
- Creamy Cauliflower Soup
- Or any of these 25 Best Soup Recipes!
Tomato Basil Soup
- 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 leaves
- 1 loose-packed cup basil leaves, more for garnish
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
- Garnish the soup with basil leaves and serve with crusty bread.
This was delicious even though I didn’t have fresh basil (I used dried). Romas were purchased in March and seemed to be perfectly tasty to me. I blended with immersion blender right in the pot. So easy. Next time I make it, I’m definitely using fresh basil and about half of the balsamic vinegar. I had no idea this soup could be so easy! Thank you L&L!
Side note for those asking about nutrition: Enter exact weight (in grams or ounces) of each ingredient into a nutrition calculator. Then weigh the entire finished product in grams or ounces (minus the container). That total is the number of servings. So, if each gram or ounce is 3 calories, and you eat 100 grams of soup, it will be 300 calories and the protein, sodium, fat, fiber, etc. will be calculated also. I do this in MyFitnessPal, but there are LOTS of nutrition calculators.
Hi Cindy, I’m so glad you loved the soup!
I have made this soup several times and LOVE it. Best tomato basil soup recipe I’ve come across. I actually do a lot of cooking and meal prepping for clients and was wondering if you have any macros / easy nutrition numbers on it? A lot of health conscious friends and myself want to know. If not no worries, I will always use this recipe no matter what!