Tomato Basil Soup

This tomato basil soup starts with fresh tomatoes roasted until concentrated and lightly charred, then blends them with basil, carrots, and warm Mediterranean spices.

My Roasted Tomato Basil Soup 

Whenever late-summer tomatoes are still lingering at the market but the evenings turn crisp, I make a big batch of this tomato basil soup. It takes 1 hour and 20 minutes from start to finish and is naturally vegan, dairy-free, and gluten-free.

Roasting concentrates the tomatoes’ sweetness, while carrots bring just enough balance to their acidity—no sugar required! Fresh basil and thyme keep the soup bright and aromatic, and oregano, cumin, and sweet paprika add bold Mediterranean flavor.

I stop blending while the soup still has a little texture, then finish each bowl with a drizzle of good extra virgin olive oil and an optional squeeze of lime. Serve it with a melty pita grilled cheese or a hunk of crusty bread, and freeze any extra for a colder day.

One reader, Nelson, told us the soup was such a hit at his dinner parties that guests started asking, “Are ’ya serving that tomato soup again? We hope so!”

Tomato Basil Soup Ingredients 

This tomato basil soup gets its richness from roasted vegetables and extra virgin olive oil rather than heavy cream. Here’s what you’ll need:

• Fresh tomatoes: Use 3 pounds of ripe, smaller tomatoes, such as Roma. These meaty tomatoes have less water than many larger varieties, so their flavor becomes beautifully concentrated in the oven. There is no need to peel or seed them.
• Carrots: Two medium carrots roast alongside the tomatoes. Their natural sweetness balances the tomatoes’ acidity without added sugar.
• Extra virgin olive oil: Olive oil carries the flavors of the vegetables and spices and gives the finished soup a rich mouthfeel. I like a flavorful, peppery oil such as our Private Reserve Greek extra virgin olive oil.
• Yellow onions and garlic: Two onions and five garlic cloves build a sweet and savory base. If you need a refresher, see my guide to mincing garlic.
• Canned crushed tomatoes: One cup reinforces the tomato flavor and gives the soup more body.
• Fresh basil and thyme: A generous 2-ounce bunch of basil gives this tomato basil soup its defining fresh flavor. Three to four thyme sprigs add a more subtle earthy aroma.
• Mediterranean spices: Dried oregano adds an herbal note, while ground cumin brings earthy warmth. Sweet Spanish paprika rounds everything out with its mild, fruity flavor.
• Kosher salt and black pepper: Season the vegetables before roasting, then season the soup again to taste.
• Fresh lime juice: This optional finishing touch wakes up the rich tomato flavor. Add it one bowl at a time so everyone can decide for themselves.

How to Make Tomato Basil Soup

This roasted tomato basil soup takes 1 hour and 30 minutes from start to finish. The process is simple: roast the vegetables, blend them, build the soup in a pot, and simmer.

• Get ready. Preheat your oven to 450°F. Halve 3 pounds of small ripe tomatoes, quartering any larger ones. Peel and chop 2 medium carrots.
• Season the vegetables. Add the tomatoes and carrots to a large mixing bowl. Drizzle generously with extra virgin olive oil, season with a pinch of salt and black pepper, and toss to coat. Spread the vegetables in a single layer on a large baking sheet.
• Roast the tomatoes and carrots. Roast until the tomatoes have deflated and are beginning to char around the edges, about 30 minutes. Set the pan aside and allow the vegetables to cool for about 10 minutes.
• Blend, keeping some texture. Transfer the roasted tomatoes and carrots, including their skins and seeds, to a food processor fitted with the blade. Add a splash of water and blend until the vegetables have broken down and combined. Stop before the mixture becomes completely smooth; a little texture is nice here. 
• Sauté the aromatics. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add 2 chopped yellow onions and cook, stirring, until softened, about 3 minutes. Add 5 minced garlic cloves and cook until golden, about 1 minute.
• Build the soup. Pour the roasted tomato mixture into the pot. Stir in 1 cup of canned crushed tomatoes, 1 bunch (2 ounces) of fresh basil leaves, 3 to 4 fresh thyme sprigs, 1 teaspoon of dried oregano, 1/2 teaspoon of sweet paprika, and 1/2 teaspoon of ground cumin. Add 2 1/2 cups of water and season with salt and black pepper.
• Simmer. Bring the soup to a boil, then lower the heat. Cover the pot with the lid slightly ajar so some steam can escape. Simmer for about 20 minutes. If the soup becomes thicker than you like, stir in a little water until it reaches your preferred consistency.
• Finish and serve. Remove and discard the thyme sprigs. Ladle the soup into bowls and, if you like, finish each serving with a squeeze of fresh lime juice and a generous drizzle of extra virgin olive oil. 

Tips for the Best Roasted Tomato Basil Soup

A few small details make a big difference when roasting and blending the vegetables: 

• Choose meaty tomatoes when possible. Roma, Campari, Early Girl, and other smaller varieties tend to have less water and more concentrated flavor. Ripe summer tomatoes are ideal, but roasting also helps coax more sweetness from less-than-perfect, off-season tomatoes.
• Give the vegetables room. Spread the tomatoes and carrots in one layer so they roast rather than steam. If they are piled on top of each other, they will not develop as much concentrated flavor around the edges.
• Watch for light charring. The tomatoes should deflate and begin to char around the edges, but keep an eye on them toward the end of the roasting time so they do not burn.
• Keep the skins and seeds. There is no need to peel or seed the tomatoes. The food processor breaks them down while preserving the slightly rustic texture I like in this soup.
• Season in stages. Season the tomatoes and carrots before roasting, then taste and adjust the salt and pepper after adding the water and spices.
• Adjust the consistency. Tomatoes vary in how much liquid they release. If your soup is thicker than you prefer, stir in water a little at a time until it is just right. Vegetable broth also works if you would like to add more savory flavor.
• Add the lime to individual bowls. The optional squeeze of lime gives the soup a bright finish, but you can adjust it to your taste.

What to Serve with Tomato Basil Soup

You cannot go wrong with tomato soup and grilled cheese! For my Mediterranean twist, serve it with a melty pita grilled cheese stuffed with mozzarella, feta, spinach, sun-dried tomatoes, and basil pesto. A warm crusty baguette is another no-fuss option for dipping.

For a dinner-party starter, serve the soup in small cups topped with crispy fried goat cheese. The tangy cheese is a nice contrast to the sweet roasted tomatoes.

To make it part of a lighter vegetarian meal, add a crisp Maroulosalata or Mediterranean cucumber salad. Leave off the feta if you want to keep the entire meal vegan and dairy-free.

Make Ahead, Store, and Freeze 

Tomato basil soup is a good recipe to make ahead because it stores and freezes well. Allow the soup to cool completely before transferring it to containers.

• To refrigerate: Store in a tightly sealed glass container for 3 to 4 days.
• To freeze: Transfer the cooled soup to freezer-safe containers and freeze for up to 6 months.
• To reheat: Thaw frozen tomato basil soup overnight in the refrigerator. Reheat it in a pot over medium heat, stirring occasionally. If it has thickened, add a splash of water as it warms.

For Tomato Lovers: Four More Recipes to Try 

Spanish

Salmorejo (Spanish Chilled Tomato Soup)

Soups and Stews

Pappa al Pomodoro (Italian Bread and Tomato Soup)

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Tomato Tortellini Soup

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Easy Mediterranean Chickpea Soup Recipe