If you’ve ever craved a comforting bowl of warmth that feels like a gentle hug on a chilly day, this Tomato Basil Soup Recipe is exactly what you need. It’s a luscious blend of roasted Roma tomatoes, fragrant basil, and just the right balance of savory herbs and tangy balsamic vinegar that brings each spoonful alive with bright yet cozy flavors. Whether you’re a soup novice or a seasoned home cook, this recipe transforms simple, wholesome ingredients into a vibrant, velvety dish that invites you to slow down and savor every bite.
Ingredients You’ll Need
Each ingredient in this Tomato Basil Soup Recipe plays its own starring role in creating a symphony of flavor and texture. From the earthiness of the roasted tomatoes to the zing of fresh basil, every element is thoughtfully selected to build layers of deliciousness that’s both comforting and fresh.
- 2½ pounds Roma tomatoes: These tomatoes roast beautifully, concentrating their natural sweetness and adding depth.
- ¼ cup extra-virgin olive oil: Enhances earthy flavors and provides a silky texture.
- Sea salt and freshly ground black pepper: Essential seasoning to enhance and balance flavors.
- 1 medium yellow onion, chopped: Adds aromatic sweetness and body to the soup.
- â…“ cup chopped carrots: Brings natural sweetness and complements the tomatoes.
- 4 garlic cloves, chopped: Infuses the soup with a gentle pungency and warmth.
- 3 cups vegetable broth: The flavorful base that melds all the ingredients beautifully.
- 1 tablespoon balsamic vinegar: Introduces a subtle tang and complexity to the soup.
- 1 teaspoon fresh thyme leaves: Provides an earthy herbal note.
- 1 loosely packed cup fresh basil leaves: The star herb that brightens and freshens every bite, plus extra for garnish.
How to Make Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes
Preheat your oven to 350°F and line a large baking sheet with parchment paper. Lay the Roma tomatoes cut-side up, drizzle 2 tablespoons of olive oil over them, and sprinkle with salt and pepper. Roasting for an hour lets the tomatoes shrink and caramelize just enough to intensify their sweetness while keeping them juicy. This step really builds the soup’s complex, rich tomato flavor.
Step 2: Sauté the Aromatics
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add chopped onion, carrots, garlic, and a pinch of salt. Stir occasionally for about 8 minutes until the veggies soften and fill your kitchen with that irresistible savory aroma. This creates a flavorful base that complements the roasted tomatoes beautifully.
Step 3: Simmer the Soup
Once the tomatoes are ready, pop them into the pot along with the vegetable broth, balsamic vinegar, and fresh thyme. Bring everything to a boil, then reduce the heat to let it simmer gently for 20 minutes. This allows all those scrumptious flavors to mingle and deepen, creating an irresistible harmony in the pot.
Step 4: Blend and Finish
After simmering, let the soup cool slightly before transferring it to a blender to puree until silky smooth; or, if you prefer, use an immersion blender right in the pot for less cleanup. Pop in the fresh basil leaves and pulse just enough to distribute their bright, herbal freshness without losing texture. Taste and adjust the seasoning – maybe a little more salt or pepper – until it’s just right.
How to Serve Tomato Basil Soup Recipe
Garnishes
Adding fresh basil leaves on top not only enhances the vibrant green color but smells heavenly and gives a fresh popsicle of flavor with each spoonful. A drizzle of extra olive oil or a sprinkle of cracked black pepper also does wonders for presentation and taste.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a gooey grilled cheese sandwich. The creamy melted cheese contrasts wonderfully with the bright tomato tang, making it a quintessential comfort meal. For a lighter option, try a simple mixed greens salad with a lemon vinaigrette.
Creative Ways to Present
For a crowd or special occasion, serve the Tomato Basil Soup Recipe in individual mini bread bowls or rustic mason jars for that charming homemade feel. Garnish with a swirl of crème fraîche or a sprinkle of shredded Parmesan to bring a touch of indulgence and sophistication.
Make Ahead and Storage
Storing Leftovers
Leftover tomato basil soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually tend to deepen overnight, making it a perfect make-ahead meal that tastes even better the next day.
Freezing
This soup freezes well, too! Allow it to cool completely before transferring to freezer-safe containers, leaving some room for expansion. It will keep for up to 3 months, so you can enjoy that bright, comforting taste anytime you want without any fuss.
Reheating
When reheating, warm it gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. Avoid high heat to keep the delicate tomato and basil flavors from becoming dull or bitter. A splash of extra broth or water can help loosen the texture if it has thickened in storage.
FAQs
Can I use other types of tomatoes for this Tomato Basil Soup Recipe?
Absolutely! While Roma tomatoes are ideal for roasting due to their fleshiness and sweetness, you can use vine-ripened or heirloom tomatoes as well. Just keep in mind that juicier tomatoes may require slightly longer roasting to concentrate the flavor.
Is this soup suitable for vegans?
Yes! This Tomato Basil Soup Recipe is entirely plant-based, relying on vegetable broth and olive oil. Just be mindful of any sides or garnishes if you want to keep everything vegan-friendly.
Can I make this soup in a slow cooker?
Definitely. After roasting the tomatoes separately, combine them with the sautéed aromatics, broth, vinegar, thyme, and basil in a slow cooker and cook on low for 4 to 6 hours. Blend before serving. It’s a hands-off way to achieve the same deep flavors.
How can I make this soup creamier without dairy?
Adding a splash of coconut milk, cashew cream, or pureed white beans at the blending step will add luscious creaminess without any dairy. These alternatives complement the tomato and basil flavors beautifully.
What’s the best way to store fresh basil if I have leftovers?
Keep fresh basil vibrant by storing it like a bouquet: trim the ends, place the stems in a jar with an inch of water, and cover loosely with a plastic bag in the refrigerator. Change the water daily, and it should last several days.
Final Thoughts
This Tomato Basil Soup Recipe is truly one of those comforting classics that never fails to please. Its balance of roasted sweetness, herbaceous brightness, and creamy texture makes it a satisfying meal for any occasion. Whether you’re cozying up on a rainy day or feeding a crowd, giving this recipe a try means inviting warmth and joy right to your kitchen table.
Print
Tomato Basil Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and vibrant Tomato Basil Soup made from roasted Roma tomatoes, fresh basil, and a blend of aromatic vegetables. This rich and creamy soup balances the sweetness of roasted tomatoes with the earthy flavors of garlic, thyme, and a hint of balsamic vinegar, perfect for a cozy meal served with crusty bread or grilled cheese.
Ingredients
Vegetables
- 2½ pounds Roma tomatoes, halved
- 1 medium yellow onion, chopped
- â…“ cup chopped carrots
- 4 garlic cloves, chopped
- 1 loosely packed cup fresh basil leaves, plus more for garnish
Liquids and Oils
- ¼ cup extra-virgin olive oil
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
Herbs and Seasonings
- Sea salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (for sautéing)
Instructions
- Roast the Tomatoes: Preheat your oven to 350°F and line a large baking sheet with parchment paper. Arrange the halved Roma tomatoes cut-side up on the sheet. Drizzle with 2 tablespoons of olive oil, season with sea salt and freshly ground black pepper, then roast for 1 hour until the tomatoes are slightly shriveled yet still juicy.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrots, garlic, and ½ teaspoon salt. Cook, stirring occasionally for about 8 minutes, until the vegetables become soft and fragrant.
- Simmer the Soup: Add the roasted tomatoes, vegetable broth, balsamic vinegar, and fresh thyme leaves to the pot. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 minutes, allowing the flavors to meld perfectly.
- Blend and Serve: Let the soup cool slightly. Transfer it either to a blender and puree until smooth or use an immersion blender directly in the pot. Add the fresh basil leaves and pulse just to combine them into the soup without fully pulverizing to preserve some texture. Taste and adjust seasoning as needed.
- Garnish and Serve: Ladle the finished soup into bowls, garnish with additional fresh basil leaves, and serve warm alongside crusty bread or grilled cheese sandwiches for the perfect comforting meal.
Notes
- Roasting the tomatoes intensifies their natural sweetness and adds depth to the soup.
- If you prefer a chunkier texture, blend the soup for less time or skip blending the basil in fully.
- Use fresh herbs for the best flavor, but dried thyme can be substituted if fresh is unavailable.
- For a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for up to 3 months.
