There’s something magical about a bowl of Tomato Basil Soup—its velvety texture and rich, sun-kissed flavors feel like a warm hug. Fresh tomatoes simmered to perfection, blended with fragrant basil, create a harmony of sweet and savory that’s simply irresistible. In just 45 minutes, you can whip up this comforting classic that’s as nourishing as it is delicious.
Each spoonful offers a burst of vibrant, garden-fresh taste, with a hint of garlic and a creamy finish that’s pure bliss. Whether it’s a cozy weeknight dinner or a starter for a special meal, this soup is a crowd-pleaser. The 1 hour 30 minutes of cooking time is well worth it for a dish that’s both hearty and elegant. Dive in and savor every bite!
Fresh & Flavorful Ingredients
- 2½ pounds roma tomatoes, halved (ripe tomatoes work best)
- ¼ cup extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots (about 1 medium carrot)
- 4 garlic cloves, chopped
- 3 cups vegetable broth (low-sodium preferred)
- 1 tablespoon balsamic vinegar (adds depth of flavor)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 loosely packed cup fresh basil leaves, plus more for garnish
Simple Step-by-Step Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Roast the tomatoes: Place the tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges shrivel slightly but the insides remain juicy.
- Sauté the veggies: Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt. Cook until soft, about 8 minutes.
- Simmer the soup: Stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Simmer for 20 minutes to blend the flavors.
- Blend until smooth: Let the soup cool slightly, then transfer to a blender (work in batches if needed). Blend until smooth.
- Add the basil: Toss in the fresh basil leaves and pulse until just combined.
- Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh basil leaves.
Perfect Pairings: Serving Suggestions
This Tomato Basil Soup pairs beautifully with a grilled cheese sandwich for a classic comfort meal. For a lighter option, serve it alongside a fresh green salad or a slice of crusty bread. A sprinkle of grated Parmesan or a dollop of crème fraîche can add a creamy finish.
Make It Ahead: Storage and Reheating Tips
Store the soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
For a creamier version, stir in ½ cup of heavy cream or coconut milk after blending. If you prefer a chunkier texture, skip the blender and mash the tomatoes lightly with a spoon. Add a pinch of red pepper flakes for a spicy kick, or swap fresh thyme for oregano for a Mediterranean twist.
Time-Saving Hacks
To cut down on prep time, use canned roasted tomatoes instead of fresh—just reduce the roasting step. Pre-chopped onions, carrots, and garlic from the grocery store can also save a few minutes. If you’re in a rush, simmer the soup for just 10 minutes instead of 20—it’ll still be delicious!
Blender Basics: Equipment Guidance
If you don’t have a blender, an immersion blender works perfectly for this recipe—just blend the soup directly in the pot. For a traditional blender, be sure to let the soup cool slightly and blend in small batches to avoid spills. Always remove the center lid cap and cover it with a towel to let steam escape safely.
Tomato Basil Soup
Ingredients
- 2½ pounds roma tomatoes, halved
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 cloves garlic, chopped
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves, plus more for garnish
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 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.
- Season to taste, ladle into bowls, and garnish with fresh basil leaves.