This tomato basil soup recipe proves that roasted tomato soup is so much better from scratch! And, because it’s vegan and gluten-free, this soup freezes exceptionally well. Make a big batch to store for the winter months when tomatoes aren’t their happiest. Enjoy on a chilly night, with melty mozzarella and feta pita grilled cheese sandwiches for dipping.

Roasted Tomato Basil Soup served in cups with grilled bread slices

Tomato basil soup often runs into a dilemma. Either it’s a heavy, overly rich bowl of cream with little tomato flavor, or it’s thin and watery. This roasted tomato soup solves that problem! 

Roasting tomatoes in the oven concentrates their juices, intensifying their flavor. Roasted carrots add a touch of sweetness to balance the tomatoes’ natural acidity without any sugar necessary (it's the same trick I use when I make oven-roasted tomato sauce). Warming spices and fresh basil and thyme bring an irresistible aromatic quality that will leave you wanting seconds! 

This tomato basil soup recipe is so rich, flavorful, and comforting. Though it’s naturally gluten-free, dairy-free, and Mediterranean diet friendly, it’s a sure hit for all diets–adults, kids, and picky eaters alike.

As Nelson so perfectly summed it up in the comments, “I've used this recipe before; First time was dinner party with some meat 'n tater folks. Got rave reviews, still do. An interesting observation I make now is when I send out announcements for a dinner party the RSVP comes back with a question… “Are 'ya serving that tomato soup again? We hope so!”

Table of Contents
  1. Tomato Basil Soup Ingredients
  2. Best Tomatoes for Roasting
  3. How to Make Tomato Basil Soup
    1. Roast the Tomatoes
    2. Finnish, Simmer, and Serve
  4. What to Serve with Tomato Basil Soup
  5. You'll Also Like: Vegetarian Soup Recipes to Try
  6. Tomato Basil Soup Recipe
tomato basil salad web story poster image.

Tomato Basil Soup Ingredients

This tomato basil soup swaps heavy cream and gluten for simple, easy to find ingredients that pack so much rich nutrition and flavor. Here’s what you’ll need:

  • Produce: Tomatoes are the main flavor-maker here, with carrots providing a blancing sweetness. Opt for smaller, denser tomato varieties, like Roma (see “best tomatoes for roasting” for tips). 
  • Extra virgin olive oil: Used to roast and saute the vegetables, with a final drizzle enriching the soup and adding a nice flavor. Use a high quality extra virgin variety you have on hand, or stock up on our favorite selection of Mediterranean olive oils at our shop.
  • Seasonings: Dried oregano gives the soup a strong aromatic quality. Kosher salt and black pepper enhance the flavor. Cumin brings warmth, and sweet Spanish paprika adds a subtle kick. 
  • Aliums: Lightly softened onions and garlic add a perfectly sweet and savory flavor to the soup.
  • Canned crushed tomatoes: Add a concentrated tomato flavor and give body.
  • Fresh herbs: Fresh basil and thyme add so much subtle aromatic flavor. They’re what bring this soup to the next level, totally setting it apart from any canned soup you can find.
  • Lime juice (optional): Lightens the soup and marries the flavors together.
tomato basil soup served in a bowl with a side of crusty bread

Best Tomatoes for Roasting

Tomatoes with lower moisture content, firm flesh, and a balanced sweetness tend to work best for roasting. Look for Roma, Campari, Early Girl or a similar small tomato variety that remains firm when ripe. 

While a big, juicy heirloom is absolutely ideal in something like Caprese salad, a lower moisture tomato allows the flavors to concentrate and develop a caramelized exterior without getting too watery. 

That said, if you have an abundance of garden tomatoes you’d like to use up, just be sure to cut any larger varieties into wedges before roasting. Keep a close eye on them as they cook to ensure they don’t burn, and adjust the amount of water in the soup as necessary. 

Vegan Roasted Tomato Basil Soup in Large Dutch Oven

How to Make Tomato Basil Soup

This tomato basil soup is as easy as it gets, you just need to allow about an hour to really develop the flavor (if you're short on time, check out our recipe for Pappa Al Pomodoro (Italian Bread And Tomato Soup). Here’s how to do it: 

Roast the Tomatoes

  • Get ready. Preheat your oven to 450°F. 
  • Prep the carrots and tomatoes. Slice 3 pounds of Roma tomatoes in half and add to a large mixing bowl. Peel 2 medium carrots, coarsely chop, and add them to the bowl. Add a generous drizzle of extra virgin olive oil and a pinch salt and pepper and toss to coat. Transfer to a large baking sheet and spread well in one layer. 
  • Roast the carrots and tomatoes. When the oven is at 450°F, add the carrots and tomatoes and roast until the tomatoes have deflated and began to char at the edges, about 30 minutes. Set aside for about 10 minutes to cool.Roasted tomatoes and carrots for roasted tomato basil soup
  • Prep the aromatics. Chop 2 medium yellow onions. Mince 5 garlic cloves (see the easy way in our how to mince garlic guide). Pick the leaves off of 1 bunch of basil. 
  • Blend. When the tomatoes and carrots have cooled slightly, transfer them to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree. Roasted tomatoes and carrots added to food processor

Finnish, Simmer, and Serve

  • Sauté the onions and garlic. In a large pot, heat 2 tablespoon of extra virgin olive oil over medium-high. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
  • Add the tomatoes and reduce. Pour the roasted tomato mixture into the pot with the onions. Stir in 1 cup of canned crushed tomatoes, the basil, 3-4 fresh thyme sprigs, 1 teaspoon of dried oregano, ½ teaspoon each of paprika and cumin. Stir in 2 ½ cups of water and season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 20 minutes or so.Roasted Tomato Basil Soup in a large pot with ladle. Garnished with basil
  • Finish and serve. Remove the thyme springs and transfer the soup to serving bowls. If you like, add top each serving with a squeeze of fresh lime and a generous drizzle of extra virgin olive oil. Optionally, serve with your grilled bread, grilled cheese, or crusty bread on the side. Enjoy!

What to Serve with Tomato Basil Soup

I love to give the classic tomato basil soup and grilled cheese sandwich combo a Mediterranean twist. Our mozzarella and feta pita grilled cheese is the perfectly rich and melty grilled cheese sandwich to dip into a warm bowl of aromatic tomato soup. Or, for a fun little dinner party appetizer, top cups of tomato soup with crispy fried goat cheese.

Or, if you’d like to continue on the dairy and gluten free track, simply leave off the cheese on a crunchy green salad, like Maroulosalata (Greek lettuce salad) or Mediterranean cucumber salad.

You'll Also Like: Vegetarian Soup Recipes to Try

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Tomato Basil Soup

Suzy Karadsheh
Roasted Tomato Basil Soup in a large pot with ladle. Garnished with basil
This tomato basil soup is perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh basil and thyme, and warming spices. Quality extra virgin olive oil pulls this vegan soup together, providing a rich and luxurious finish. You won't miss the heavy cream!
Prep – 15 minutes
Cook – 55 minutes
Total – 1 hour 10 minutes
Cuisine:
Mediterranean
Serves – 6 people
Course:
Soup

Ingredients
  

  • 3 pounds Roma tomatoes, halved
  • 2 medium carrots, peeled and cut into small chunks
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 2 medium yellow onions, chopped
  • 5 garlic cloves, minced
  • 1 cup canned crushed tomatoes
  • 1 bunch (2 ounces) fresh basil leaves
  • 3 to 4 fresh thyme sprigs
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • Fresh lime juice (optional, for serving)
  • Pita grilled cheese, grilled bread, or toast (optional, for serving)

Instructions
 

  • Get ready. Preheat your oven to 450°F.
  • Roast the carrots and tomatoes. In a large mixing bowl, toss the tomatoes and carrots with a generous drizzle of extra virgin olive oil, and a pinch salt and pepper. Transfer to a large baking sheet and spread well in one layer. Roast in the heated oven until the tomatoes have deflated and began to char at the edges, about 30 minutes. Set aside for about 10 minutes to cool.
  • Blend. Transfer the roasted carrots and tomatoes (along with their skin and seeds) to the bowl of a food processor fitted with a blade. Add a splash of water and blend until the vegetables have broken down and combined. Some texture is nice, so stop the processor before it becomes a super smooth puree.
  • Sauté the onions and garlic. In a large pot, heat 2 tablespoon of extra virgin olive oil over medium-high heat. When the oil begins to shimmer, add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic and cook briefly until golden, about 1 minute.
  • Add the tomatoes and reduce. Pour the roasted tomato mixture into the pot with the onions. Stir in the crushed tomatoes, basil, thyme, oregano, paprika, cumin, and 2 ½ cups of water. Season with salt and pepper. Bring to a boil, then lower the heat and cover, leaving the lid slightly ajar to allow some steam to escape. Let simmer for about 20 minutes or so.
  • Finish and serve. Remove the thyme springs and transfer the soup to serving bowls. If you like, add top each serving with a squeeze of fresh lime and a generous drizzle of extra virgin olive oil. Optionally, serve with your grilled bread, grilled cheese, or crusty bread on the side. Enjoy!

Video

Notes

  • Leftovers: Allow to cool completely, then refrigerate in tight-lid glass containers for 3 to 4 days or in the freezer for up to 6 months. Reheat over medium, allowing frozen soup to first thaw in fridge overnight.
  • Have more tomatoes to use up? Check out my 15 Mediterranean Fresh Tomato Recipes that are NOT salad! 
  • Variations: If you're looking for a bit of a smoky finish, add a good pinch of smoked paprika. Or, to spice things up, roast some jalapeno pepper and blend them along with the tomatoes and carrots.
  • Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe.

Nutrition

Calories: 83kcalCarbohydrates: 18.5gProtein: 3.5gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 81mgPotassium: 798.5mgFiber: 5gSugar: 10.3gVitamin A: 5490.9IUVitamin C: 40.3mgCalcium: 65.5mgIron: 1.7mg
Tried this recipe?

*This post originally appeared on The Mediterranean Dish in 2019 and has been recently updated with new information and media for readers' benefit. Enjoy!

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Girija menon says:

    5 stars
    Just made it. Absolutely delicious! Thank you

  2. Phil says:

    5 stars
    All I can say is that this recipe is absolutely wonderful. Being half Armenian and half Italian I immediately was drawn to this recipe as the ingredients consist of all things that I love. I made it exactly as written (although I halved it) with the exception of cutting the cumin down slightly so as to be sure as to not overpower the other ingredients. Regarding the comment by another reviewer about it tasting like onion soup, I would suggest using small to medium size sweet onion as maybe their onion was too strong and/or bitter. And yes, it is a little time consuming to make, but boy is it worth it. Food is love and spending time preparing it to share with friends and family is a way to express that love and well worth it. Thank you so much for this recipe and video Suzy, it's a keeper!

  3. Nikki Mock says:

    This was not what I expected. More of an onion soup than tomato. Too much onion and not a lot of flavor.

  4. Benni says:

    1 star
    No, just no. I like a lot of Suzy's recipes, particularly her baked cod, but this took 2 hrs, used way too many utensils that needed to be washed & tasted very mediocre to not good at all.

  5. Kate says:

    5 stars
    Loved this soup. Will make this one often. Great flavour, new favourite in our house.

  6. Dolores says:

    I am curious how you were able to get 2oz of fresh basil into the small of a container shown in your video. Also to make the recipe very clear consider including the 2.5 cups water in the ingredients list.

    1. TMD Team says:

      Hi, Dolores! Thanks for the feedback. Suzy is able to get 2 oz. in that little container by chopping it well. Hope you give this recipe a try!!

    2. Dolores says:

      4 stars
      Made the recipe and it was delicious. Even my foodie 32 year old son said it was great. Thanks for a recipe using basil as a primary ingredient.

  7. Polly says:

    This soup is delightful! I am happy it had sweetness on its own. I find that when you just use canned tomatoes they taste really sour and I have to add sugar.
    This is a keeper 🙂

    1. TMD Team says:

      Hi, Polly! We couldn't agree with you more! Just in case you're trying to use up fresh tomatoes from your garden you might like this recipe for Roasted Tomatoes. I recommend eating them on toast with eggs!

  8. Melissa says:

    4 stars
    I was looking forward to making this as I love tomato soup. I've made several of your recipes and most are on repeat. I have to say this is the first recipe that I won't make again. It wasn't my favorite tomato soup recipe. Having said that, most of your recipes are so easy and delicious, and I appreciate you sharing them.

    1. Yup says:

      3 stars
      I agree there are better recipe's, but why would you leave 4 stars for a recipe you'd not repeat? I was struggling with leaving three.

      1. Melissa says:

        3 stars
        It wasn't terrible, just too bland for me, and I was trying to be gracious since Suzy is kind to share her recipes online and most of them have been very good.

  9. Rachel says:

    I have made this recipe twice now and it is terrific. I prepared it as written the first time and added some lupini beans to the second batch for a little bit of protein. The cumin is a wonderful touch.

    1. TMD Team says:

      Thanks so much, Rachel!

  10. Elias Marinos says:

    4 stars
    I found this soup to be a little thick. Maybe I nshould have used an immersion blender. That said, my wife's son said that this was the best tomato soup he's ever had.
    As a Greek American, I will drool at the thought of making your Youvalakia recipe this weekend. Talk about comfort food!
    Keep up the good work. Love your recipes!

  11. Elias Marinos says:

    4 stars
    Love your recipes!
    I thought the Tomato Basil soup was a little thick. Next time I'll use the immersion blender. My wife's son thought this was the best tomato soup he's ever eaten!
    As a Greek American, this weekend will be all hands on deck for your Youvalaklia recipe, one of my all time (73 years) things to eat!
    Thank you for all you do for Mediterranean cookery.

    1. TMD Team says:

      Thank you, Elias! Can't wait to hear what you think about the Youvarlakia!

  12. Valerie Jobe says:

    5 stars
    This soup was amazing! I added just a little heavy cream and it turned out well, but I'm sure it would have been great without it too. Delicious!!

  13. Jill Nitz says:

    5 stars
    Suzy, I'm in trouble!
    I made this this weekend for the first time.
    After dinner my wife turns to me and says "The only problem with this is that I'm never going to be able to eat that S@#& out of the can again". We usually eat Progresso Tomato Basil.
    Thank you sooo much.

    Jill

    1. TMD Team says:

      LOL! Once you start making homemade soups, it's REALLY hard to go back to the canned stuff!!

  14. Rose says:

    5 stars
    Looks amazing:) everything I’ve made from you is delicious. I gave 5 stars for this even though I have not made it yet. Today with my fresh tomatoes for sure.
    Your recipes never disappoint my family
    Thank you

    1. Suzy Karadsheh says:

      Hope you enjoy it, Rose!