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Tomato Basil Soup

Fresh tomatoes and basil fill this tomato basil soup recipe with rich, savory flavor. I love this soup with a grilled cheese sandwich or lots of crusty bread. Find more serving suggestions in the post above!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
45 mins
Servings: 6 to 8
Course: Soup
Cuisine: American

Ingredients

  • 2½ pounds roma tomatoes halved
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 medium yellow onion chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 loosely packed cup fresh basil leaves plus more for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides are still juicy.
  2. Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
  3. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
  4. Season to taste, ladle into bowls, and garnish with fresh basil leaves.