Tomato Basil Soup is a comforting classic that embodies the fresh flavors of ripe roma tomatoes, aromatic garlic, and fragrant basil. Roasting the tomatoes deepens their sweetness, while blending them with herbs and broth creates a velvety texture that’s perfect for any occasion. This recipe is both simple and full of flavor, making it a great choice for a light lunch or a hearty starter.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Overview

This recipe centers around simple, fresh ingredients, each contributing to the vibrant taste of the soup. The roasted roma tomatoes form the heart of the dish, providing a slightly sweet and tangy base. Fresh basil adds a fragrant herbal note, while garlic and onions provide depth. A splash of balsamic vinegar enhances the tomatoes’ natural sweetness, balancing the flavors with a hint of acidity. For a smoother, richer consistency, vegetable broth is used, though chicken broth can be substituted if preferred. Olive oil brings everything together, giving the soup its silky texture.

Optional additions can be made based on personal preferences. For a heartier flavor, roasted red peppers can be added to the mix. If you prefer a spicy kick, a pinch of red pepper flakes works wonders.

Step-by-Step Instructions

This recipe begins by roasting the tomatoes to concentrate their flavors. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. Slice the roma tomatoes in half and arrange them on the sheet with the cut sides facing up. Drizzle them with olive oil, then generously season with sea salt and freshly ground black pepper. Roast for an hour until the edges of the tomatoes begin to shrivel, while the centers remain juicy. This step brings out the natural sweetness of the tomatoes, making the soup rich and flavorful.

While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onions, carrots, garlic, and a pinch of salt. Allow these ingredients to cook until soft, about eight minutes. Stir them occasionally to prevent sticking. Once softened, add the roasted tomatoes, broth, balsamic vinegar, and thyme. Let this mixture simmer for around 20 minutes, allowing all the flavors to meld beautifully.

Once the soup has simmered, let it cool slightly before transferring it to a blender. Always blend in batches to avoid spills. Blend until smooth, then add fresh basil leaves, pulsing briefly to incorporate them without losing the vivid green color.

To avoid common mistakes, don’t over-blend the basil, as this can make the soup turn a dull green. Blend only until the basil is finely chopped and well-distributed. Taste and adjust the seasoning to your liking before serving.

Recipe Tips

Add red pepper flakes for a subtle heat or roasted red peppers for a smoky flavor twist.
If you prefer a thinner soup, gradually add more broth until you reach your desired consistency.
Store leftovers in an airtight container for up to three days in the refrigerator. For longer storage, freeze the soup in individual portions, which can be reheated on busy days.
Make this soup a day ahead, as the flavors deepen overnight, making it even more delicious.

What to Serve With This Recipe

Tomato Basil Soup pairs perfectly with a slice of warm, crusty bread to soak up every bit of its delicious broth. For a more substantial meal, consider serving it alongside a gooey grilled cheese sandwich, which complements the soup’s acidity with its creamy richness. For a lighter option, a simple side salad with a balsamic vinaigrette works beautifully, echoing the balsamic vinegar in the soup.

As for drinks, this soup pairs well with a crisp white wine, like Sauvignon Blanc, or even a light, fruity red like Pinot Noir. For a non-alcoholic option, try serving it with a sparkling water infused with a hint of citrus.

Variations and Add-Ons

There are countless ways to customize this soup to suit your taste. For an extra layer of flavor, add roasted red peppers to the soup before blending. You could also swirl in a bit of heavy cream or coconut milk to create a creamy, rich texture that feels indulgent. Parmesan cheese grated on top just before serving adds a savory, umami element that balances the acidity of the tomatoes.

Garnishing the soup is another way to make it your own. Try adding crispy croutons for a crunchy contrast or a drizzle of high-quality olive oil to enhance the richness. A sprinkle of Parmesan or a handful of fresh basil leaves adds a finishing touch that makes the soup visually appealing and extra delicious.

Recipe Tips & Frequently Asked Questions

Can this soup be made vegan or gluten-free?
Yes, this recipe is naturally vegan if you use vegetable broth and gluten-free as well. Ensure that any store-bought broth or garnishes you use, like croutons, are certified gluten-free.
How do I freeze and reheat the soup?
To freeze, cool the soup completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to three months. Reheat in a pot over medium heat, stirring occasionally, or in the microwave, adding a splash of broth or water if necessary to thin it out.
Can I use canned tomatoes instead of fresh ones?
Yes, canned tomatoes can be used in place of fresh, but you won’t achieve the same depth of flavor that comes from roasting fresh tomatoes. If you’re short on time, canned fire-roasted tomatoes are a good alternative.
How long does this soup last in the fridge?
This soup will keep for up to three days in the refrigerator, making it an excellent make-ahead option for meal prep or quick lunches.

Serving Suggestions

Tomato Basil Soup is the perfect dish to enjoy year-round, whether you’re savoring it as a cozy meal in cooler months or as a light, refreshing starter during summer. Its versatility allows it to shine on its own or paired with a variety of side dishes. Serve it as part of a relaxed family dinner, or make it the centerpiece of a weekend lunch with friends. With its simple yet bold flavors, this soup is sure to become a regular in your meal rotation.

Ingredients

4 garlic cloves, chopped
¼ cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon fresh thyme leaves
3 cups vegetable broth
⅓ cup chopped carrots
2½ pounds roma tomatoes, halved
Sea salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 loosely packed cup fresh basil leaves, plus more for garnish

Instructions

Preheat your oven to 350°F and prepare a large baking sheet by lining it with parchment paper. Arrange the halved roma tomatoes, cut side facing up, on the sheet. Drizzle with 2 tablespoons of olive oil and sprinkle a generous amount of sea salt and freshly ground black pepper. Roast in the oven for about 1 hour, or until the tomatoes are lightly shriveled at the edges but still juicy in the center.

In the meantime, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon of salt, sautéing until the vegetables soften and the aroma fills the air, around 8 minutes. Once softened, stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a simmer and allow it to cook gently for 20 minutes, letting all the flavors meld together.

After the soup has simmered, let it cool slightly before transferring it in batches to a blender. Blend until you achieve a smooth consistency. Add the fresh basil leaves and pulse just enough to incorporate them without over-blending.

Taste and adjust the seasoning if needed. Serve the soup in bowls, garnishing each with extra basil leaves for a fresh finish.