Tomato Basil Soup

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

1. Tomato Basil Soup Recipe Ingredients 
2. How to Make Tomato Basil Soup
1. Roast the Tomatoes
2. Finnish, Simmer, and Serve
3. What to Serve with Tomato Basil Soup
4. More Tomato Soup Recipes
5. Tomato Basil Soup Recipe

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

Spanish

Salmorejo (Spanish Chilled Tomato Soup)

Soups and Stews

Pappa al Pomodoro (Italian Bread and Tomato Soup)

Vegan

Tomato and Chickpea Chili (Two Ways)

Soups and Stews

Freekeh Soup with Chicken and Fire Roasted Tomatoes

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*This post has recently been updated with new information for the readers’ benefit.