Tomato Basil Soup Recipe
Rich, velvety, and deeply comforting, this tomato basil soup is a classic that never goes out of style. Roasted roma tomatoes and fresh basil give this dish its irresistible depth.
Perfect with a grilled cheese sandwich or rustic bread, tomato basil soup makes a cozy meal for chilly evenings or a refreshing light lunch in warmer months.
Star Ingredients in This Tomato Basil Soup
- Roma tomatoes – Roasting intensifies their natural sweetness, forming the hearty base of the soup.
- Extra-virgin olive oil – Adds a fruity richness and brings all the flavors together.
- Yellow onion – Lends mild sweetness and aromatic depth to the soup’s foundation.
- Carrots – Subtly sweetens and balances the acidity of the tomatoes.
- Garlic – Infuses warmth and savory punch into every spoonful.
- Vegetable broth – Enhances the soup’s richness while keeping it vegetarian.
- Balsamic vinegar – Adds a touch of tangy complexity that brightens the overall flavor.
- Fresh thyme leaves – Earthy and herbal, they round out the savory notes beautifully.
- Fresh basil leaves – The signature flavor, adding brightness and aromatic flair.
How to Make Tomato Basil Soup: A Simple Overview
Start by roasting roma tomatoes until they’re lightly shriveled but still juicy inside—this step builds incredible flavor. Meanwhile, sauté onions, garlic, and carrots in olive oil until soft and fragrant.
Add the roasted tomatoes, broth, thyme, and vinegar to the pot, then simmer everything together so the flavors meld. Once slightly cooled, blend the mixture until smooth, then pulse in fresh basil to finish.
Serve hot, garnished with basil, and ideally paired with a grilled cheese sandwich or crusty bread.
Cozy Tips for Creamier, Dreamier Tomato Basil Soup
Roasting the tomatoes is essential—don’t skip this step! It deepens the flavor and adds a slight caramelized sweetness that stovetop cooking alone can’t achieve. For extra creaminess, a splash of coconut milk or a dollop of Greek yogurt can be stirred in just before serving.
If you like heat, a pinch of red pepper flakes in the sauté step adds a subtle kick. Want even more depth? A spoonful of tomato paste cooked in with the veggies intensifies the flavor.
For a chunkier soup, blend only half of the mixture and stir it back into the pot. And don’t forget the garnish—a drizzle of olive oil or swirl of cream goes a long way.
Storing and Reheating: Keep That Flavor Going
Let any leftover tomato basil soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to five days and actually tastes even better after a day or two.
To freeze, pour cooled soup into freezer-safe containers, leaving room for expansion. It freezes beautifully for up to three months. Reheat gently on the stove or in the microwave, stirring occasionally, until warmed through. Stir in a splash of water or broth if it thickens too much during storage.
Tomato Basil Soup Recipe
Ingredients
- ⅓ cup chopped carrots
- 1 teaspoon fresh thyme leaves
- 1 medium yellow onion chopped
- 1 loosely packed cup fresh basil leaves plus additional for garnish
- 2½ pounds roma tomatoes halved
- 4 garlic cloves chopped
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 350°F and prepare a large baking sheet with parchment paper. Arrange the halved tomatoes with the cut side facing upward on the sheet, drizzle them with 2 tablespoons of the olive oil, and lightly season with salt and black pepper. Roast for 1 hour, until the edges begin to dry while the interiors remain juicy.
- In a large pot over medium heat, warm the remaining 2 tablespoons of olive oil. Sauté the chopped onion, carrots, garlic, and ½ teaspoon salt until softened, about 8 minutes. Incorporate the roasted tomatoes, broth, vinegar, and thyme, and let the mixture simmer gently for 20 minutes.
- Allow the soup to cool briefly, then transfer to a blender in batches if needed. Blend until a smooth consistency is reached. Add the basil leaves and pulse until just incorporated.
- Adjust seasoning to taste. Serve warm, garnished with fresh basil leaves.
