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
Ingredients
- 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
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.
Excellent taste! The balsamic vinegar really adds to the flavor!
I’m so glad you loved it!
This was fantastic. The balsamic vinegar was a great addition. I used fresh basil from my local farmer’s market and that made a big difference. Also added chickpeas for protein and hot pepper powder for a bit of spice. Loved it – thanks for a great recipe.
I’m so glad you loved it!
I make big batches of this and freeze in ziplock freezer bags to give to my parents. They love it. My dad says it’s the best tomato soup he’s ever had. I like how healthy it is for them.
Aw, I’m so glad he loved it!
I’ve tried a few different tomato basil recipes and none are turning out how I want them. They don’t taste creamy or thick. Any suggestions as to what I’m doing wrong?
Hi Lauren, you should look for a recipe with a creamy component if that’s what you’re after. You could add heavy cream, or I blend in chickpeas: https://www.loveandlemons.com/creamy-tomato-soup/
Mine was good. . . but just a tiny bit on the bland side for some reason. I may add more basil the next go round. Thanks for the wonderful recipes, love the site.
Hi A, I would just add some more salt and freshly ground black pepper – if that’s not enough, try a little bit more balsamic to punch up the flavor.
Is this ok to make a day before serving?
Yep, absolutely!
Made it for the whole house and we all thoroughly enjoyed it, thank you for the recipe!
I have a bunch of Roma tomatoes in the freezer from last years garden. Do you think I could thaw them and use in this recipe or do you think would be too mushy once thawed?
Hi Taylee, I think they’ll be great! Their texture won’t matter since the soup gets pureed anyway.
Sorry I should have put 5 stars
I’m so glad you loved it!
I had left over home grown tomatoes so used them. I chose the recipe because there was no sugar used – I hate sweet soup -the carrot gave it all the sweetness it needed and the balsamic vinegar gave a lovely flavour. I am in the uk and not used to cup measurements but with the help of google I could convert – perhaps you could put both in your recipes
I made this soup tonight for my family. My hubby said it was “handsdown” the best recipe for tomato basil soup I have ever made. It is delicious. Tastes light and creamy, even without cream. Perfect!
I used a hand emulsifier right in the pan which made it super easy to prepare.
I will be trying more recipes by Love & Lemons! Thank you.
Hi Laurie, I’m so glad you both loved it!
This was delicious! I substituted oregano for the marjoram, but otherwise followed the recipe and it turned out great. Thanks for you easy to follow, tasty recipes!
This is the BEST tomato soup I have ever eaten and suoer simple to make. Thank you for all of your amazing recipes…I have a long list of recipes I WILL be trying in the near future….super excited. Thanks again!!!!
I’m so glad you loved it!
Fantastic recipe! It has become my go to recipe when I want tomato soup.
This is the best! I canned it so I can enjoy all winter. Have also shared with numerous friends. Thank you!!!
Do you think it’s ok to can this soup?
Hi Kim, I’m not sure, I don’t have experience canning.
This was so good, it does seem creamy without any milk or nuts. I will be making this again next year with my garden tomatoes, I hate fresh tomatoes so its great to have such a quick recipe!
Simple and delicious, what more can you ask for?
I’m so glad you loved it!
Made this for the first time today, we generally aren’t tomato fans but this was very popular. I cooked the maters in my Primo over charcoal, everyone mentioned the extra umami that the smoker brought. I used full cup of cut carrots and most of a bulb of garlic. We’ll definitely be making this again.
Made this today but used homegrown tomatoes as I didn’t have Roma’s. It was VERY good. I could have eaten it all by myself but saved some for tomorrow. Will definitely make again. Only thing different is that I put some crushed red pepper for a bit of heat.
Hi Susan, I’m so glad you enjoyed it.
Love this recipe. Super simple and super delicious. I followed to the T.