Tomato Basil Soup

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.

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 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.

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. 

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.
• 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.

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.

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