4.9 from 326 votes
Tomato Basil Soup
This Tomato Basil Soup blends roasted Roma tomatoes and carrots with sautéed onions and garlic, fresh basil, and a mix of dried herbs and spices. Roasting the vegetables brings a slight char and depth, while the blending keeps some texture. The soup offers a balance of bright tomato flavor with aromatic herbs and a smooth yet slightly chunky consistency, ideal for warming lunches or light dinners.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
6
people
Calories:
83 kcal
Course:
Soup
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 83
% 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.