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:
4.97 from 126 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!


  • 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


  • 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.


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Rate this recipe (after making it)

  1. Lids

    What cut should the carrots be?

  2. Kathryn

    5 stars
    This soup is delicious. What is the nutritional info for this recipe?

  3. Gail

    I don’t see anything about “peeling” skin from tomatoes. Will this blend into the soup when blended?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Gail, yep, we blend the skins into the soup!

  4. Kaylily

    4 stars
    I added a can of tomato paste and a teaspoon of honey to improve flavor. The Roma tomatoes I used must not be as flavorful as yours.

    • Phoebe Moore (L&L Recipe Developer)

      Hi, we like to make this recipe in the summer and fall when we can get our hands on peak-season tomatoes. At other times of year, I’d recommend making this tomato soup recipe, which uses canned tomatoes, instead!

  5. Mrs. Metz

    5 stars
    Holy delicious, Batman. My daughter (12 years old) requested tomato basil soup and grilled cheese for dinner last night. She was thinking store-bought soup, but I told her I’d try my hand at making it. It was so so so so good. I think I followed the recipe just as it was written and i wouldnt change a thing. It was so delicious and my daughter LOVED it. She said she totally approves of this 😉 Plus, our grilled cheese was an excellent addition. I made it with country white bread, a couple slices of American cheese, and some freshly shredded, sharp cheddar. DELISH meal for a cold night.

    • Phoebe Moore (L&L Recipe Developer)

      Aww so glad you both loved the soup!

  6. anna

    5 stars
    easy and super good!

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Anna

    This soup is easy and fantastic. My boyfriend liked it too!
    Will be making it again for sure.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you liked the recipe!

  8. debbie

    5 stars
    Could I make this tomatoe basil soup in a crock pot?

    • Jeanine Donofrio

      Hi Debbie, yes, most likely. I don’t have a crock pot so I’m not sure of the timing.

  9. Addie Lusk

    Could you provide the nutrition facts of this recipe?

  10. Alicia Nava

    I need the calories for the Tomato basil soup

  11. Kerry Farris

    5 stars
    The Tomato Basil soup was delicious! Next time I will double the recipe. I also used an immersion blender which made it easier.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the recipe!

  12. Kelly

    Could you use canned fire roasted tomatoes in an effort to save time?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kelly, This recipe is really all about the fresh roasted tomatoes. If you want to use canned tomatoes, I’d recommend this recipe instead: It uses part canned tomatoes and part fresh, but we’ve successfully used all canned tomatoes in that recipe (see the recipe notes).

  13. Annie

    Do you think it would be ok to add a little heavy cream?

    • Jeanine Donofrio

      Hi Annie, yes, I don’t think it’s necessary but I do think it would be delicious. You can stir it in at the end.

  14. Rachel

    5 stars
    This is the best tomato soup I have ever had! It was delicious! Do you know if this recipe could be canned?

    • Jeanine Donofrio

      I’m so glad you loved it! I’m not sure, I don’t have canning experience.

  15. Jenny

    5 stars
    Made this twice and it’s SO good!

    • Jeanine Donofrio

      I’m so glad you loved it! Thanks for coming back to let us know!

  16. Gil

    4 stars
    I cooked it as posted but I’ve been wondering if you didn’t omit the tomato paste in your list of ingredients as that’s what I had to do to have my soup look as colorful as yours.
    Anyway, great soup served with a Spanish omelet. Yum!
    Thank you.

    • Jeanine Donofrio

      Hi Gil, I don’t use tomato paste, but it’s possible that different tomatoes are brighter than others? I’m so glad you enjoyed it!

  17. Cassandra

    How many tomatoes are 2.5lbs roughly?

    • Lynn

      No need to worry about how many tomatoes, they vary in size, weigh them so this great recipe works out, it’s delicious, made it twice & LOVED it both times

  18. Shannon

    2 stars
    Hello, is chicken broth okay to use instead of vegetable?

  19. Amy Geis

    Should we be using fresh or dried thyme leaves? Can’t wait to make it!

    • Jeanine Donofrio

      Hi Amy – fresh thyme. If you use dried thyme, use less – maybe a heaping 1/4 teaspoon.

  20. Susie Abshier

    How long is this soup good for in the refrigerator?

    • Jeanine Donofrio

      Hi Susie, about a week, or you can freeze it.

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.