Made with roasted fresh tomatoes and fragrant basil, this tomato basil soup recipe is rich, flavorful, and comforting. Fresh yet cozy, it’s the perfect transition into fall!
When the air turns crisp and tomatoes are still lingering at the market, I know it’s time to make a big batch of this vegan tomato basil soup. Roasting the tomatoes concentrates their sweetness, while carrots add just enough natural balance to the acidity—no sugar required! A hint of thyme, warming spices, and a generous handful of fresh basil give it that unmistakable Mediterranean flavor that’s both bright and cozy.
What I love most about this tomato basil soup is its versatility. Make a big batch and freeze some for the colder months, when juicy summer tomatoes are long gone. Reheat it on a busy weeknight and serve with a melty feta grilled cheese, or a hunk of crusty bread for dipping.
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
Tomato Basil Soup Recipe Ingredients
This tomato basil soup swaps heavy cream and gluten for simple, easy to find ingredients that pack so much nutrition and flavor. Here’s what you’ll need:
- Produce: Tomatoes are the main flavor-maker here, with carrots providing a sweetness for balance. You can use any tomatoes you have, but I recommend smaller, denser varieties like Roma. They tend to have a sweeter and more concentrated flavor.
- Extra virgin olive oil: I recommend a robust and peppery olive oil with this recipe, like our Private Reserve Greek EVOO
- 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.
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. Here’s how to do it:
Roast the Tomatoes
- Get ready. Preheat your oven to 450°F. 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.
- 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.
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, 1/2 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.
- 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.
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.
More Tomato Soup Recipes
Browse all Mediterranean recipes.
Visit Our Shop.
Ingredients
- 3 pounds ripe small tomatoes (I used Roma), halved (or quartered if large)
- 2 medium carrots, peeled and chopped
- 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
- 1/2 teaspoon sweet paprika
- 1/2 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 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 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 1/2 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
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Best Tomatoes to Use: Tomatoes with lower moisture content tend to work best for roasting, like Roma, Campari, Early Girl or similar variety that remains firm when ripe. That said, if you have an abundance of garden tomatoes you’d like to use up (or even, dare I say, off season tomatoes) roasting them will bring out their sweetness. Just be sure to cut any larger varieties into wedges. 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.
- Storage: 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!
Nutrition
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
Absolutely excellent as are all your recipes.
This has taken over from my usual Delia Smith recipe as my favorite.
Good Job
Yay!! So happy I was able to win you over :).
I’m so glad that you sent this recipe. It came just in time for the bounty of fresh Roma tomato’s I have growing.
It is easy, and delicious and loved the smell of fresh basil. Next time I’m going to try roasting red peppers with the tomato’s instead of the carrots.
Thank you
Thanks, Shirley!
I like to roast the onions and garlic with the tomatoes…is that something you would recommend?
Sure! You could try that.
Hi Suzy, Just stumbled across this tomato and basil soup recipe and it is delish! By accident I don’t think I chopped the roasted tomatoes and carrots as you show in the photo’s and video. It turned out excellent and chunky. Can’t wait to make with summer tomatoes, this will make a good great base for a gazpacho. Also a day later added a splash of balsamic with the olive oil in the bowl Yummy!
So glad you enjoyed it, Lou! It is DIVINE with fresh, in-season tomatoes :).
Suzy, I’ve made this when tomatoes were in season and WOW! It’s always a hit. Tomatoes here in Ohio are horrible this time of the year and my mouth is watering for this soup…could you tell me what kind of canned and the amount of canned tomatoes to use as a substitute for fresh. I assume they should be drained?
You’re the best EVER….and I sooo appreciate you😀
Hi there,
How much dried basil should I use? Thank you!
Hi, Robin! I have never personally tried this one with dried basil, so it’s hard for me to give a recommendation. I really suggest using fresh basil here, though, for the best result.
I never liked tomato soup until I made this one. I’ve decided to make at least one of your recipes every week until I’ve tried them all.
Thank you for this wonderful recipe.
Awesome! Thanks so much, Connie!
Prefect!!! So good and easy! Love it!!!
Thanks, Mary Ellen!
Thank you for this incredibly delicious recipe 🙏💕
Made this for me and my 8 year old son with some avocado toast on Medical Medium’s recipe for vegan, gluten free bread and we were SOOOOO satisfied on this cold winter night.
Awesome! So glad you both enjoyed it!
So delicious! I prefer mine smooth so I blend it and add more water but this is perfect to make on the weekend and have for a quick meal through the week. Thank you!
Thanks, Kacey!
Suzy, thank you once again for an incredible recipe. This was the BEST tomato soup that I have ever tasted !! I roasted my tomatoes & jalapeno the day before, so all was ready to put together today. I used a bit more olive oil to sauté the onions & garlic (this must be the Greek in me). And I used smoked paprika, rather than sweet paprika.
And, oh boy, was this ever a hit on a cold autumn day. I served it with a fresh baguette & Dodonis feta, of course, there is simply no other feta !!
Sounds wonderful, Anastasia! Thanks for sharing!
Wow! Thank you so much Anastasia!!
I saw this on Facebook a few days ago and had to try it. Once I roasted the tomatoes with the olive oil, salt & pepper I couldn’t help but taste the oils left over in the pan! I had it all ?! The rest is history! This is by far one of my favourite soups I have ever tasted. Easy and absolutely delicious. Love your work! Oh and I’ve had tried Briam too. I’m Greek so I had to try this and omg just amazing with feta ? has to be Dodoni feta though!
Awesome, Helen!! Thanks so much for giving it a try! Glad it was a winner for you :).
This is the best tomato soup ever ! We have an abundance of fresh garden produce, and I searched for tomato ideas, and found this recipe. I am so glad I did. I used 6 different varieties of tomatoes, including 3 heirlooms. I roasted 2 full sheet pans of tomatoes and a few carrots. I didnt need to add water as the heirloom tomatoes are so juicy. The spices you chose are perfect and the soup is creamy and delicious and vegan! I love your videos and your recipes. Your homemade hummus is absolutely delicious. Thanks for another winning recipe !
What a tomato variety! Sounds wonderful!!! Thanks, Anita!
This soup is the BEST! Believe the hype!
Thanks, Alli!
I love homemade tomato soup, so much better than canned. I will have to give this a try!
I agree! Homemade is sooooo much better than the canned stuff :). Hope you enjoy the recipe!
Yummy! This soup is so delicious and yummy! My family and I love this recipe! I will definitely be making this again!
Awesome! Thanks, Beth!