If you have a craving for something comforting, flavorful, and downright cozy, this Tomato Basil Soup Recipe is going to become your new go-to. It strikes that magical balance between rich roasted tomatoes and the bright, herbaceous punch of fresh basil, all simmered together into a silky, heartwarming soup. The depth of flavor from roasting the tomatoes is incredible, and the fresh basil added at the end keeps it vibrant and fresh—making each spoonful a little celebration. Whether you’re winding down after a busy day or need a simple dish to impress friends, this soup delivers all the yum with simple ingredients you probably already have on hand.
Ingredients You’ll Need
Don’t let the simplicity of the ingredient list fool you, because each item plays a crucial role in building those deep, layered flavors and a beautifully smooth texture in this Tomato Basil Soup Recipe. From the sweetness of the tomatoes to the aromatic freshness of basil, every ingredient is essential.
- 2½ pounds roma tomatoes: Perfect for roasting thanks to their meaty texture and rich flavor, they form the base of the soup.
- ¼ cup extra-virgin olive oil: Adds silkiness and helps roast the tomatoes to caramelized perfection.
- Sea salt and freshly ground black pepper: Essential for seasoning, to enhance and balance all the flavors.
- 1 medium yellow onion: Provides a sweet, savory foundation once softened.
- ⅓ cup chopped carrots: Adds a subtle sweetness and contributes to the soup’s velvety texture.
- 4 garlic cloves: Brings warmth and depth with its aromatic punch.
- 3 cups vegetable broth: The gentle liquid base that helps build the soup’s body without overpowering the tomatoes.
- 1 tablespoon balsamic vinegar: A splash of brightness that amplifies the tomatoes’ natural sweetness.
- 1 teaspoon fresh thyme leaves: Lends an earthy herbal note, complementing the basil beautifully.
- 1 loosely packed cup fresh basil leaves: Added at the end for maximum freshness and that iconic tomato-basil harmony.
How to Make Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes
Begin by heating your oven to 350°F and preparing a baking sheet with parchment paper. Lay your halved roma tomatoes cut side up, drizzle with olive oil, and season generously with sea salt and black pepper. Roasting for about an hour intensifies their sweetness and concentrates that iconic tomato flavor, while the slight shriveling at the edges adds fantastic texture and depth.
Step 2: Sauté the Vegetables
While the tomatoes roast, warm the remaining olive oil in a large pot over medium heat. Add chopped onions, carrots, garlic, and a pinch of salt. Cooking them gently for around eight minutes softens their flavors and builds a subtle sweetness. This step creates a flavorful foundation that balances the acidity of the tomatoes beautifully.
Step 3: Combine and Simmer
Next, add your roasted tomatoes along with their juices to the pot, pour in the vegetable broth, balsamic vinegar, and thyme leaves. Let this simmer for twenty minutes, allowing all those flavors to marry while the broth gently reduces, thickening the soup and ramping up the richness.
Step 4: Blend and Add Basil
Carefully cool the soup slightly before transferring it to a blender in batches if necessary. Blitz until smooth and velvety, then toss in the fresh basil leaves and pulse a few times. This step preserves the bright herbal notes of the basil so your soup ends with a fresh, lively kick. Season with salt and pepper to taste—you’re almost there!
How to Serve Tomato Basil Soup Recipe
Garnishes
Adding a few whole fresh basil leaves on top instantly lifts the presentation and aroma. For an extra touch of indulgence, a drizzle of high-quality olive oil or a swirl of cream can create beautiful contrast and enhance the soup’s richness. A sprinkle of cracked black pepper adds just the right hint of spice to awaken your taste buds.
Side Dishes
This soup pairs wonderfully with a classic grilled cheese sandwich or crusty garlic bread for dunking. If you want to keep it light, a simple green salad with lemon vinaigrette complements the soup’s natural sweetness perfectly. For a heartier meal, serve alongside roasted vegetables or a warm quinoa salad for an all-around satisfying experience.
Creative Ways to Present
Pour your Tomato Basil Soup Recipe into mini mason jars or elegant soup crocks for a rustic chic vibe at dinner parties. You can top it with crispy parmesan croutons or a spoonful of pesto for a burst of extra flavor. For an unexpected twist, swirl in a dollop of basil-infused ricotta or a pinch of smoked paprika for depth and flair.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be refrigerated in an airtight container for up to four days. Because the flavors deepen overnight, the soup often tastes even better the next day. Just give it a good stir before reheating to recombine any separated ingredients.
Freezing
This Tomato Basil Soup Recipe freezes beautifully—simply pour it into freezer-safe containers, leaving space for expansion. It’ll keep well for up to three months, allowing you to enjoy this comforting meal anytime you need a quick, nourishing fix.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally. If the soup is too thick after refrigeration or freezing, add a splash of vegetable broth or water to loosen it to your preferred consistency. Avoid boiling to preserve the fresh basil flavor.
FAQs
Can I use canned tomatoes instead of fresh roma tomatoes?
Absolutely! Using good-quality canned whole peeled tomatoes works great in this recipe and can save time. Just roast them briefly or simmer a little longer to develop those rich flavors.
Is this soup vegan and gluten-free?
Yes, this Tomato Basil Soup Recipe is naturally vegan and gluten-free as written. It’s a perfect choice for many dietary preferences without sacrificing any flavor.
Can I substitute fresh basil with dried basil?
While fresh basil really shines in this soup, dried basil can be used in a pinch. Add it earlier in the cooking process to allow its flavor to infuse, but expect a milder herbal note.
What can I add to make the soup creamier?
For a creamier texture, stir in a splash of coconut milk, heavy cream, or cashew cream after blending. Each adds richness while keeping the lovely tomato and basil flavors intact.
How spicy is the soup? Can I add heat?
This soup is mild and comforting by nature, but you can easily add a pinch of red chili flakes or a dash of hot sauce during the simmering stage to give it a gentle kick that suits your heat preference.
Final Thoughts
There’s something truly special about a bowl of homemade soup that feels like a warm hug from the inside out. This Tomato Basil Soup Recipe is not only incredibly satisfying but also surprisingly easy to make, perfect for any occasion where comfort food is calling your name. I promise once you try it, you’ll find yourself coming back to it again and again—because some recipes just have that kind of magic.
Print
Tomato Basil Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Tomato Basil Soup featuring oven-roasted roma tomatoes, sautéed vegetables, and fresh herbs blended into a smooth, rich soup perfect for a cozy meal.
Ingredients
Vegetables
- 2½ pounds roma tomatoes (halved)
- 1 medium yellow onion (chopped)
- ⅓ cup chopped carrots
- 4 garlic cloves (chopped)
- 1 loosely packed cup fresh basil leaves (plus more for garnish)
Liquids & Oils
- ¼ cup extra-virgin olive oil
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
Seasonings
- Sea salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Roast Tomatoes: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Arrange the halved roma tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and freshly ground black pepper. Roast in the oven for 1 hour until the edges start to shrivel but the insides remain juicy, enhancing their natural sweetness.
- Sauté Vegetables: Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, garlic, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 8 minutes, building the soup’s flavor base.
- Simmer Soup: Stir in the roasted tomatoes along with all their juices, 3 cups of vegetable broth, balsamic vinegar, and fresh thyme leaves. Bring the mixture to a simmer and cook gently for 20 minutes to allow the flavors to blend and deepen.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Carefully transfer the soup in batches to a blender and blend until smooth and creamy. Return the puree to the pot.
- Add Basil and Season: Stir in the fresh basil leaves and pulse the blender just a few times to combine the basil without fully pureeing it, preserving some texture and fresh flavor. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with additional fresh basil leaves. Serve warm for a hearty and delicious meal.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the soup.
- If you prefer a chunkier texture, pulse the soup less in the blender.
- Use fresh, ripe roma tomatoes for the best flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- To make it vegan/gluten-free, ensure the vegetable broth used is vegan and gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
