Tomato Basil Soup

Cozy up with a steaming bowl of homemade tomato basil soup! Made with fresh tomatoes and basil, this recipe is easy, nourishing, and delicious.

Tomato basil soup

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

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.

Halved tomatoes on a baking sheet

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.

Roasted tomatoes on a baking sheet

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.

roasted tomatoes in a pot with vegetable broth

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.

Roasted tomato basil soup in a blender

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!

Homemade tomato basil soup in a blender

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:

For more yummy pasta ideas, check out this post!

Two bowls of homemade tomato basil soup

More Favorite Soup Recipes

If you love this homemade tomato basil soup, try one of these delicious soups next:

Tomato Basil Soup

rate this recipe:
5 from 14 votes
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Serves 6 to 8
Fresh tomatoes and basil fill this tomato basil soup recipe with rich, savory flavor. I love this soup with a grilled cheese sandwich or lots of crusty bread. Find more serving suggestions in the post above!

Ingredients

  • pounds roma tomatoes, halved
  • ¼ cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 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

Instructions

  • 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.

16 comments

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  1. Jen Kelton
    09.15.2020

    I don’t understand when the cup of basil is added

    • Liz
      09.15.2020

      Step 3, in the printed recipe at the bottom of the page. Enjoy the soup!

    • Jeanine Donofrio
      09.15.2020

      Hi Jen, at the end of step 3.

  2. Chelsey Stafki
    09.15.2020

    I have a carrot sensitivity. Is there a substitute that you can recommend please? Thank you!!

  3. Barbara
    09.15.2020

    Delicious! Made this with Juliet tomatoes (a smaller Roma-type tomato) and basil straight from the garden. Served with grilled cheese and my husband and brother were so happy.

  4. celeb networth
    09.16.2020

    5 stars
    The soup looks so great! Wow! Thank you for sharing the recipe! I will definitely try this!

  5. Janet
    09.16.2020

    Looks fabulous! We have so much fresh basil in our garden still. I’m looking forward to making this – and yes, I’ll pair with a grilled cheese sandwich!

  6. Anna
    09.18.2020

    Hello,

    I was wondering about the skins from the tomatoes. Should they be removed after roasting the tomatoes?

    This looks great. Can’t wait to try it.!

    Thank you!

    • Jeanine Donofrio
      09.18.2020

      Hi Anna, nope, it’s not necessary. Once it all goes in the blender, you won’t know they were there. I hope you enjoy!

  7. Nicholas
    09.19.2020

    5 stars
    comfort food!!!

  8. Janet
    09.22.2020

    5 stars
    Just wanted to follow up that I made this last night for dinner following the recipe exactly. It was a huge hit. Definitely recommend and will make again.

    • Jeanine Donofrio
      09.24.2020

      Hi Janet, I’m so glad you loved it!

  9. Karen Lipsey
    10.12.2020

    By any chance, can I use half Roma tomatoes and half grape tomatoes, or are the grape tomatoes too watery?

    • Jeanine Donofrio
      10.12.2020

      Hi Karen, I think that will be fine, just leave the grape tomatoes whole (don’t slice them) to roast otherwise they’ll cook much faster than the romas.

  10. Molly
    10.19.2020

    5 stars
    I’ve made this twice in the last few weeks. It’s really good. What a great way to use up tomatoes before they go bad! I didn’t have fresh basil, and it was still really good with some dried. Yum!

  11. Mark
    10.31.2020

    5 stars
    A perfectly delicious soup! Recipe was so easy to follow. The entire family loved it! Thank you!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.