Tomato Basil Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
83 kcal
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Course
Soup
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Cuisine
Mediterranean
Tomato Basil Soup
Description
The Tomato Basil Soup is made by roasting halved Roma tomatoes and peeled carrot chunks until they soften and develop charred edges. This roasting enhances sweetness and adds complexity. After cooling, the vegetables are blended partially smooth to preserve some texture. Separately, onions and garlic are sautéed to develop flavor before combining with the roasted vegetable puree and canned crushed tomatoes. Fresh basil and herbs like thyme, oregano, paprika, and cumin add fragrance and subtle warmth.
The result is a vibrant soup featuring the natural acidity and sweetness of the tomatoes balanced by the earthiness of roasted carrots and the fragrant herbal notes. The texture is slightly chunky to retain some vegetable body without being fully pureed, giving a pleasant mouthfeel. It can be served with grilled pita or cheese-topped toast alongside for dipping or accompaniment.
Made ahead, the soup stores well refrigerated for several days or frozen for months, and can be gently reheated to preserve flavor and texture. Adjustments like adding smoked paprika or roasting jalapeño peppers can add smoky or spicy variations.
Ingredients
- 3 pounds Roma tomato halved
- 2 carrot peeled and cut into small chunks, medium
- extra virgin olive oil
- kosher salt
- black pepper
- 2 onion chopped, medium yellow
- 5 garlic minced, cloves
- 1 cup crushed tomatoes canned
- 1 bunch (2 ounces) fresh basil leaves
- 3 to 4 fresh thyme sprigs
- 1 teaspoon oregano dried
- 1/2 teaspoon paprika sweet
- 1/2 teaspoon cumin ground
- lime juice optional, for serving, fresh
- pita bread grilled bread, or toast (optional, for serving, grilled
- cheese grilled bread, or toast (optional, for serving, grilled
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!
Notes
- Store leftovers in tight-lid containers and refrigerate for up to 3-4 days or freeze for up to 6 months.
- Reheat slowly over medium heat; if frozen, thaw overnight in the fridge before warming.
- For a smoky flavor, add smoked paprika or roast jalapeño peppers with the tomatoes and carrots before blending.
- Serve with grilled pita bread or cheese-topped toast for a satisfying accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 18.5g | 6% |
| Protein | 3.5g | 7% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 81mg | 3% |
| Potassium | 798.5mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10.3g | 21% |
| Vitamin A | 5490.9IU | 110% |
| Vitamin C | 40.3mg | 45% |
| Calcium | 65.5mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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