Why You’ll Love Tomato Basil Soup Recipe
You’ll love this soup because it combines the deep, savory flavor of roasted tomatoes with the fresh lift of basil—resulting in a bowl that feels both warming and light. It’s vegan but still creamy thanks to the carrot and the roasting process, and it’s versatile enough to enjoy solo or pair with bread or a sandwich. The simplicity of the ingredients lets each element shine, making it satisfying without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Roma tomatoes, halved
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Extra‑virgin olive oil
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Sea salt and freshly ground black pepper
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Medium yellow onion, chopped
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Carrot, chopped
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Garlic cloves, chopped
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Vegetable broth
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Balsamic vinegar
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Fresh thyme leaves
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Fresh basil leaves, plus more for garnish
Directions
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Preheat the oven to 350°F (about 175°C) and line a large baking sheet with parchment. Place the halved tomatoes cut‑side up on the baking sheet, drizzle with part of the olive oil, and season with salt and pepper. Roast for about 1 hour, until the tomato edges begin to shrivel but the interiors remain juicy.
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Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrot, garlic, and about ½ teaspoon salt. Cook until softened, approximately 8 minutes.
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Add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to develop.
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Let the soup cool slightly, then transfer to a blender (working in batches if necessary) or use an immersion blender to puree until smooth.
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Once smooth, stir in the basil leaves and pulse or blend briefly so that just the basil is incorporated, keeping its fresh flavour and flecks of green.
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Season to taste with salt and pepper. Ladle into bowls and garnish with additional fresh basil leaves (and optional olive oil drizzle or grated Parmesan if desired).
Servings and timing
Serves 6 to 8.
Prep time: about 15 minutes.
Cooking/roasting time: about 1 hour 30 minutes (including the roasting of tomatoes).
Total time: about 1 hour 45 minutes.
Variations
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For a creamier version, stir in a splash of heavy cream or coconut milk after blending.
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Use cherry or plum tomatoes if Roma are unavailable—adjust roast time accordingly (smaller tomatoes may roast faster).
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Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
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Replace vegetable broth with chicken broth if you’re not strictly vegan and want more depth.
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For added texture, reserve some roasted tomato pieces before blending and stir them back in at the end.
Storage/Reheating
Store cooled soup in an airtight container in the refrigerator for up to 3‑4 days. To reheat, gently warm on the stove over medium‑low heat, stirring occasionally until heated through. If the soup has thickened in the fridge, add a splash of broth or water to reach desired consistency.
For freezing: let the soup cool completely, then transfer to freezer‑safe containers leaving space for expansion. Freeze for up to 2‑3 months. Thaw overnight in the fridge and reheat as above.
FAQs
What kind of tomatoes should I use?
The recipe uses Roma tomatoes, which are ideal because they’re less watery and become richly flavored when roasted. If you use large heirloom or salad tomatoes, you may need to roast longer or reduce excess liquid.
Do I need to peel the tomatoes before roasting or blending?
No, you can leave the skins on. They soften during roasting and blending, and keeping them adds body and flavour to the soup.
Can I use dried basil instead of fresh basil?
Fresh basil is strongly recommended because it gives a bright, herbaceous finish. Dried basil won’t deliver the same vibrant flavour or green flecks in the blended soup.
Can I make this soup without using a blender?
Yes — you can use an immersion blender directly in the pot to puree the soup. If you want a chunkier texture, you can also mash some of the softened vegetables and tomatoes with a spoon or potato masher instead of fully pureeing.
Is this soup vegan?
Yes, as written, the soup is vegan—using vegetable broth and no dairy. If you add cream or Parmesan you’ll change that.
Can I add other herbs besides thyme?
Yes, you could substitute or add herbs like oregano or rosemary, but thyme is chosen for its subtle aromatic quality that complements the tomatoes and basil without overwhelming.
How do I adjust for salt and seasoning?
After blending, taste the soup and adjust salt and pepper as needed. Roasting tomatoes concentrates flavour but you may still need to add more seasoning depending on your broth and tomato quality.
Can I cook this on the stovetop without roasting the tomatoes?
Yes, you can skip roasting and cook fresh chopped tomatoes in the pot, but the depth of flavour won’t be as intense. Roasting adds savoury concentration and sweetness, so for best results follow the roasting step.
What should I serve with this soup?
It’s excellent with crusty bread, grilled cheese sandwiches, focaccia or even a simple salad on the side. For a heartier meal, top with croutons or roasted chickpeas for crunch.
Can I scale the recipe up or down?
Yes. If you double the ingredient amounts you’ll get more servings or extra to freeze. If you halve it, reduce all ingredients proportionally and ensure your pot size is appropriate.
Conclusion
This roasted tomato basil soup offers a beautiful balance of comforting warmth and bright herb flavour, making it a go‑to when you’re craving something nourishing and flavourful. With just a handful of fresh vegetables and herbs, you can create a satisfying bowl of soup that works for lunch, dinner or make‑ahead freezer meals. Give it a try—you’ll likely find yourself returning to it again and again.
