This tomato basil soup recipe, homemade with fresh tomatoes roasted in the oven, adds a healthy and deliciously creamy flavor you won’t find in any old can.
If I think back to my childhood, tomato soup is at the top of the list of my all-time favorite comfort foods. But unlike my ultra creamy macaroni and cheese or my mom’s spaghetti recipe, tomato basil soup is on the lighter side of the comfort food scale.
Even better, when you have a stash of roasted tomatoes in the fridge, it’s an easy recipe to whip up for an easy dinner with leftovers for lunch the next day.
I’ve seen some recipes for this soup that call for canned tomatoes, but I use fresh tomatoes roasted with garlic and herbs in my tomato soup. Earlier this week I shared my recipe for roasting the tomatoes here, and since I had a jar left over, I decided to update the photos and post for this recipe too.
Soup at our house is a regular menu item, in fact, my husband has gone on an all-soup diet more than once. It’s also likely that our early marriage was built on tomato soup with grilled cheese. Because can one even eat tomato soup without a grilled cheese sandwich for dunking?
How to Make Tomato Basil Soup
I’ve made this recipe on the stove top (let me know if you’d like to see instructions for the crock pot or Instant Pot) but it gets it’s start in the oven.
Roast the tomatoes. Use fresh tomatoes, garlic cloves, and fresh thyme to create this soup’s healthy base. I used roma tomatoes for this recipe. They create a thicker blend of tomatoes for a more substantial soup. I’ve tried it with cocktail or campari tomatoes as well but be prepared, they release more liquid and seeds as they cook. (learn more about roasting tomatoes here.)
*Time saving tip: I often roast the tomatoes at the beginning of the week for a little meal prep, blend and store in a quart jar and then add to the sautéed carrots and tomato mixture.
Shred carrots and onion to sweeten and smooth. Carrots add sweetness to this soup’s base and onion gives it depth, and I shred them instead of dicing as a riff on the Italian soffritto. Shredding then cooking them makes them melt and meld into this soup’s base.
Make it more tomato-ed with tomato paste. Just 1 tablespoon of tomato paste deepens the tomato flavor of this soup. Add it to the carrots and onions and cook it for a minute or so to remove the raw flavor.
Blend baby. Use an immersion blender or a high-powered blender to emulsify the batch until smooth. I recently got this blender and it totally lives up to it’s reputation.
Add some bite. One of my daughter’s favorite tomato basil soups is from a local soup kitchen called Cafe Zupas. It’s there we discovered adding cooked orzo pasta and Parmesan cheese to the soup to give it a little girth.
Recipes That Go With Tomato Basil Soup to Make the Meal
- BLT Grilled Cheese
- Chicken Caesar Salad Recipe
- French Onion Cheese Bread
- The Best Homemade Macaroni and Cheese
- Jalapeño Popper Grilled Cheese
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Tomato Basil Soup
Blended roasted roma tomatoes make this soup thick and creamy with a sweetness thanks to carrots that's topped with fresh basil and orzo pasta.
- 2 pounds roma tomatoes
- 8 cloves garlic smashed, with paper removed
- 1 tablespoon olive oil
- 8 sprigs fresh thyme
- 2 tablespoons butter
- 1 carrot shredded, about 1 cup
- 1/2 medium yellow onion shredded, about 3/4 cup
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups vegetable broth (use chicken broth if you prefer)
- 1 cup half and half
- 1/2 cup slivered fresh basil
- 1 cup cooked orzo pasta
- 4 tablespoons grated Parmesan cheese
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
Lay the tomatoes, cut side up if cut in half, in a single layer on a baking sheet lined with foil. Roast for 40-50 minutes or until the skin softens and begins to burst. Discard the herbs and 4 cloves of the garlic, and set aside.
In a large stock pot over medium heat, melt the butter. Add the shredded carrot and onion to the pot and sprinkle with 1/4 teaspoon kosher salt. Sauté for five minutes, stirring often, until the vegetables are soft. Add the tomato paste and continue to stir for one minute. Add the tomatoes and 4 cloves of the garlic, the broth, and cook for five minutes.
Add the tomato mixture to a blender. Vent the top of then blender and blend for 30 seconds or until smooth, or use an immersion blender until smooth. Add back to the pan and stir in the half-and-half. Cook over medium heat for 5 minutes or until warmed through. season with more kosher salt to taste and divide among serving bowls. Serve hot with 1/4 cup orzo per bowl, and sprinkle with Parmesan cheese and fresh basil.
More Vegetable Soup Recipes You’ll Want to Make, Too
- Tomato Basil Tortellini Soup
- Broccoli Cheese And Potato Soup
- Curry Lentil Soup With Butternut Squash And Greens
- Slow Cooker Vegetarian Lasagna Soup
- 5 Ingredient Thai Pumpkin Soup
- How To Make The Best Minestrone Soup
- Moroccan Soup With Kale And Chickpeas
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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