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:

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Tomato Basil Soup

rate this recipe:
4.98 from 177 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
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.

144 comments

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Rate this recipe (after making it)




  1. Barb H
    04.16.2024

    Super easy and tasty. My husband even had seconds. He liked so much that him asked me where I purchased it from and to purchase it again. It will definitely be a regular in our house. The change I did was to add cherry tomatoes since I was shy on the Roma tomatoes. Thank you for a great recipe.

  2. Marcus B
    03.06.2024

    Hello, can I use Chicken Broth instead of Vegetable? And is it necessary to Roast the tomatoes, or can I grill them or just put them in without heating? Thank you

    • Jeanine Donofrio
      03.06.2024

      Hi Marcus, you can use chicken broth. I would still roast the tomatoes because roasting them concentrates the flavor and brings out their sweetness.

  3. kass
    02.22.2024

    5 stars
    amazing! my boyfriend asked for this soup and i just clicked the first recipe that came up! i used just regular vine tomatos instead and he thought it was amazing. a bit too much basil for my liking but i’m a picky eater so take that as you wish lol. we added parm as a garnish which enhanced it so much more. he put a bit of leftover bacon in his second bowl and said it made it even better. thanks for the recipe, will definitely be making this again!

    • Phoebe Moore (L&L Recipe Developer)
      02.23.2024

      Hi Kass, Thanks for your comment! I’m so glad you both loved the soup.

  4. Elizabeth
    01.18.2024

    Love your recipes!
    It’s January! Living in the Midwest—I’d rather not use store-bought tomatoes. So thinking if replacing fresh tomatoes with two, 14.5 oz cans of fire-roasted tomatoes. Thoughts?

    • Phoebe Moore (L&L Recipe Developer)
      01.19.2024

      Hi Elizabeth, We haven’t tested this recipe with canned tomatoes. The swap could work fine, but I might recommend making this tomato soup recipe instead right now. It calls for canned tomatoes, and it’s delicious!

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.