Tomato Basil Soup Recipe
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Tomato basil soup doesn’t get much better than this roasted version. Juicy tomatoes, sweet onions, and garlic roast until golden, then get blended into a silky base and topped with fresh basil. In just 1 hour, you’ve got the kind of cozy comfort that feels fancy enough for company but easy enough for a weeknight.
Soup has always been my go-to no matter the season or mood. I usually go for broccoli cheddar soup, but when I want something lighter yet equally satisfying, this one never lets me down. The roasted veggies give it such a deep, savory flavor, the basil adds that fresh pop, and the herbs tie it all together. Whether I’m curled up on the couch, scrambling to get dinner ready, or setting out a starter for guests, this tomato basil soup is always exactly what I’m craving.
Why You’ll Love This Recipe
- Make-ahead friendly: Stays delicious when reheated, perfect for cooking in bulk.
- Easy on the wallet: Uses affordable, everyday ingredients you probably already have.
- Goes with anything: Pairs perfectly with salads, sandwiches, or crusty bread.
- Fresh and vibrant: Packed with flavor from ripe tomatoes, aromatics, and herbs.
- Light but satisfying: Comforting without weighing you down.
How to Make Tomato Basil Soup
In just about an hour, you can whip up tomato basil soup with a short list of fresh, flavorful ingredients. Roast the tomatoes and aromatics until they’re tender and caramelized, blend until smooth, and serve warm with a sprinkle of herbs.
Scroll to the bottom of the post for the printable recipe card with all the ingredients, measurements, and easy step-by-step instructions.
Ingredients You Need
- Tomatoes: Roma tomatoes are my pick for their natural sweetness, low water content, and minimal seeds.
- Yellow onion and garlic: Roasting brings out their sweetness and adds warmth and depth.
- Olive oil
- Tomato paste: Intensifies the tomato taste; choose no-salt-added if you prefer to control the seasoning.
- Basil: Fresh leaves add brightness and a pop of color.
- Salt and ground black pepper
Step-By-Step Instructions
The coziest, most flavor-packed tomato basil soup is just a few steps away. Simple ingredients come together into a rich, velvety bowl that tastes like it’s been cooking all day. Here’s how to make it happen!
Step 1: Prep
Preheat the oven to 400 F. Slice the tomatoes in half lengthwise and remove the stems. Quarter the onion and peel the garlic cloves.
Step 2: Roast
Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 40 minutes.
Step 3: Blend
Allow the roasted vegetables to cool for about 10 minutes. Transfer everything from the baking sheet, including any juices, to a blender. Add the tomato paste and blend until silky smooth.
Step 4: Garnish and serve
Stack the basil leaves, slice them into thin strips, and sprinkle over the soup. Divide into four bowls and serve warm.
Substitutions
Chances are, you’ve already got most of the ingredients for tomato basil soup sitting in your kitchen. Missing one or two? There are plenty of simple substitutions you can use:
- Tomatoes: Go for cherry tomatoes for a burst of sweetness, or use canned San Marzano tomatoes when fresh ones aren’t available.
- Yellow onion: White onion will give a sharper edge, while shallots bring a softer, sweeter flavor.
- Garlic: Roasted garlic powder works .
- Olive oil: Swap for avocado oil or ghee to add richness and a hint of buttery flavor.
- Tomato paste: Blend sun-dried tomatoes or slow-roasted tomato halves into a paste for a deeper taste.
- Basil: Fresh parsley can stand in for a different, but still fresh, herbal note.
Expert Tips
- Blend carefully: Work in small batches and cover the blender with a towel to keep hot soup from splattering.
- Skip aluminum cookware: Use non-reactive options like stainless steel baking sheets since tomatoes are acidic and can damage bare metals like aluminum, cast iron, or copper.
- Make it more filling: Add shredded chicken, chickpeas, tofu, or extra veggies like spinach, roasted peppers, or zucchini.
- Give it a creamy touch: Blend in ½ cup of cream or Greek yogurt for a richer, velvety finish.
- Switch up the seasoning: A pinch of smoked paprika, red pepper flakes, or cumin can completely change the flavor profile.
- Finish with fresh basil: Add it right before serving so it stays bright and flavorful.
How to Store This Recipe
Cool the soup completely, then store it in an airtight container in the fridge for 4 to 5 days without losing flavor. For longer storage, freeze in portion-sized containers or freezer bags for up to a month, leaving a little space at the top for expansion.
When you’re ready to enjoy it again, reheat on the stove over medium heat, giving it a stir every so often until it’s hot. If it’s frozen, thaw it overnight in the fridge or set the container in a bowl of cold water until it loosens up. A splash of stock, milk, or water will help bring back that smooth, silky texture.
What to Serve with Tomato Basil Soup
Roasted tomato basil soup is the perfect match for both comfort food favorites and fresh, lighter sides. Roasted garlic bread and ham and cheese sliders are my favorites for dunking, but it’s just as good with crusty sourdough, warm focaccia, or a handful of homemade croutons for that extra crunch.
If you’re keeping things light, pair it with a salad like classic Italian salad or a summer salad or a tray of roasted veggies. For something more filling, it goes great with chicken tenders,cheese stuffed meatloaf, orair fryer pork chops.
More Recipes To Try
Classic Tomato Basil Soup Recipe
Ingredients
- 3 pounds Roma tomatoes
- 1 small yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 8 individual basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 °F . Slice the tomatoes in half lengthwise and remove the stems. Quarter the onion and peel the garlic cloves.
- Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 40 minutes.
- Allow the roasted vegetables to cool for about 10 minutes. Transfer everything from the baking sheet, including any juices, to a blender. Add the tomato paste and blend until silky smooth.
- Stack the basil leaves, slice them into thin strips, and sprinkle over the soup. Divide into four bowls and serve warm.
Notes
- Work in small batches when blending and cover the lid with a towel to prevent hot soup from splattering.
- Use non-reactive cookware like stainless steel since acidic tomatoes can damage bare metals such as aluminum, cast iron, or copper.
- Add shredded chicken, chickpeas, tofu, or extra veggies like spinach, roasted peppers, or zucchini for a heartier bowl.
- Blend in ½ cup of cream or Greek yogurt for a richer, velvety texture.
- Try smoked paprika, red pepper flakes, or cumin to give the soup a different flavor twist.
- Stir in fresh basil just before serving to keep its flavor and color vibrant.
