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. 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. 5 stars
    I’ve been following you for a while now and I really enjoy your recipes and videos. I have to tell you that I have been obsessed with making the perfect tomato basil soup.
    I was making variations for about 3 weeks straight with ZERO luck. And then I came upon YOUR roasted tomato basil soup and hallelujah, that was it !!!

    Seriously … I’ve made it for my family and friends and they just rave about it ! So thank you and keep ‘em coming !!!
    Mary

    Ps …. Congratulations on the cool book ! ♥️

  2. 5 stars
    I’m so glad I found your site! By BFF is having bypass surgery and when she gets home I plan to have several of your recipes in her freezer because they are very heart healthy. This soup is delicious! Thanks!

  3. I enjoy seeing your recipes. My favorites are the vegan/vegetarian recipes and pastas.
    Your recipes always look so tasty and delish. Enjoy watching your videos

  4. 5 stars
    I made this today and it is delicious. My question is what is the serving size for the nutrition you listed? I have to track my intake and not sure the amount.

    1. Hi, Terry! The whole recipe can be divided by 6 to get the "serving size". The exact serving size measurement (by cups, etc) is another layer that's harder for us to precisely calculate at this time. The nutrition info here is our best effort and we use a program that calculates that for us based on the ingredient list.

  5. Hey Sue
    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 announceme3nts for a dinner party the RSVP comes back with a question............."are 'ya serving' that tomato soup[ again; we hope so"

  6. 5 stars
    I live in Minnesota USA, so I only have fresh tomatoes once in the summer. During winter months my best option is canned Roma tomatoes. What would you think of roasting whole canned tomatoes with onions and carrots first?

  7. 5 stars
    I made this tonight. IT WAS DELICIOUS.

    I used Roma tomatoes with LOTS of garlic. YUMMY! I’m so excited. Love that it’s vegan. I used a whole lime. OH YEAH! I didn’t use alot of salt. Instead of using a food processor I used my Vitamix. It cost enough so it better be able to more than a food processor 🤣.
    I’m a chef in the kitchen.

    Thanks so much for this recipe.♥️ I made your falafel as well. Both were delicious. YOU ROCK.
    I’m excited to cook this for others.

  8. 4 stars
    Hi Suzy, I love all the wonderful spices in this recipe. I just finished making and it turned out a little on the tarty side. Would you recommend how to balance this out? I do not want to use cream or sugar.

    1. Hi, Joanne. While I have never tried this personally, I've heard adding a pinch or so of baking soda might help reduce the tartness. Hope that helps!

    1. Hi, Benjamin. I don't have an exact tutorial for making crushed tomatoes at the moment, but it generally involves boiling fresh tomatoes, peeling once cooled a bit, and then crushing them by hand or in a food processor.

  9. 4 stars
    This is delicious! I added a can of coconut milk for creaminess, and that turned out really well. I was a little confused about the fresh basil, I got my kitchen scale and picked an ounce worth from my garden and it was so much basil! I only did 1 oz not 2 and it was definitely plenty.

    1. Hi, Joan. I have not personally made this with canned tomatoes. I suppose it would work, but you wouldn't get that same deep flavor that would come from roasting fresh tomatoes. If you give it a try, though, I'd love to hear your thoughts!

  10. I have an abundance of tomatoes...but they aren't roma. What should I adjust for fresh heirloom type of tomato? I'm guessing they will put off more liquid,but am unsure if that will be OK since they are roasted first.

    1. Hi, Louwana. 3 lbs. of any type of tomatoes will work here. If they are fairly large, just be sure to cut them down into wedges or large cubes, and then follow the direction from there. Hope you enjoy the soup!!

  11. I absolutely love your recipes, simple easy and quick healthy meals tried 2 so far lentils soup and tomato and basil soup both massive hit in my house, Delia smith can move over now
    Thank you Suzy
    xxx

  12. 4 stars
    I made this with tomatoes from the garden. It did not disappoint. I love that it is dairy free. I will definitely make again!!!