Tomato Basil Soup Recipe – Made From Fresh Tomatoes

If you are looking for a way to use some of those fresh picked, ripe tomatoes, turn them into Tomato Basil Soup. It is a great way to use those late season tomatoes when the peak of harvest season is dwindling.

This recipe makes enough so that you can enjoy a bowl of the naturally creamy soup right away. Or freeze it for whenever you need a bowl of hot soup to warm you up in the middle of winter.

There is nothing more comforting or satisfying than tomato soup, especially when you serve it with a grilled cheese sandwich. However, this time you will know exactly what is in the soup because you made it yourself!

What Tomatoes To Use

When it comes to making tomato basil soup, the type of tomato you choose can make all the difference. Roma tomatoes are often the go-to choice, and for good reason.

These plum tomatoes are known for their dense, meaty flesh, which is lower in water content compared to other varieties. This means your soup will have a rich, concentrated tomato flavor without being overly watery.

So how many tomatoes do you need? On average, a Roma tomato weighs about 2 to 4 ounces, so for a recipe serving six people, you’ll need around 2 ½ pounds of Roma tomatoes.

That’s approximately 10 to 12 medium-sized tomatoes. However, to get the most accurate measurement, it’s always a good idea to use a kitchen scale. (Product Affiliate Link: Nicewell Food Scale)

Tomatoes vary in size and what one person considers a medium size tomato, another person may call it small or large. Therefore it is best to use a kitchen scale to ensure that you’re getting the perfect amount for a well-balanced soup.

But what if you don’t have Roma tomatoes on hand? Don’t worry! You can still make a delicious soup with other varieties.

Beefsteak, heirloom, or even cherry tomatoes can be used, though you might need to adjust the amount of cooking time slightly. Beefsteak tomatoes, for instance, have more water content, so you may need to simmer your soup a bit longer to achieve that perfect creamy consistency.

The Secret to Perfect Basil Flavor

Basil is one of the stars of this dish, adding a fresh, herby note that compliments the rich tomato base. But here’s a little secret: when you add the basil can significantly affect the flavor of your soup.

For the best results, it’s important to add the basil at the very end of the cooking process, right before you blend the soup. Why? Fresh basil is delicate and can easily lose its vibrant flavor if cooked for too long.

By adding it just before blending, you ensure that its bright, aromatic qualities remain intact, giving your soup that fresh-from-the-garden taste. Plus, blending the basil into the soup helps distribute its flavor evenly, so every spoonful has a hint of that classic basil flavor.

Dairy-Free Creaminess

One of the hallmarks of a good tomato basil soup is its creamy texture. But how do you achieve that luxurious creaminess without using dairy? The answer lies in an unexpected ingredient: carrots.

Carrots not only add a natural sweetness to the soup, but when cooked and blended, they also contribute a smooth, creamy texture. It’s a wonderful trick for anyone looking to keep their soup dairy-free while still enjoying that rich, creamy texture.

The Unexpected Secret Ingredient In Tomato Basil Soup

However, there is one other ingredient that might surprise you: balsamic vinegar. Just a splash of balsamic vinegar adds a subtle tanginess and depth of flavor that balances the natural sweetness of the tomatoes and carrots.

In fact, the acidity of the balsamic vinegar enhances the other flavors in the soup without overpowering them. It’s like that little something extra you didn’t know was missing but makes all the difference.

Just a tablespoon is enough to elevate the entire dish to a new level. It gives the soup that ‘wow’ factor which will have everyone asking for seconds.

Serving Suggestions

Tomato basil soup is incredibly versatile and can be served in a variety of ways. For a classic pairing, nothing beats a grilled cheese sandwich.

The crispy, buttery bread and melty cheese are the perfect compliment to the smooth, tangy soup. However, if you are looking for a dairy-free option, try a grilled sandwich with vegan cheese or avocado slices.

Although if you’re looking for something a bit lighter, a simple side salad is a great option. In fact, many restaurants have soup and salad lunch specials.

You could also serve the soup with a slice of crusty bread or garlic toast to soak up what’s left in the bottom of the bowl.

Storing Your Soup

One of the best things about tomato basil soup is that it stores beautifully, making it an excellent option for meal prep. Once the soup has cooled, you can store it in an airtight container in the refrigerator for up to five days.

When you’re ready to enjoy it, simply reheat it on the stove over medium heat, stirring occasionally until warmed through.

However, you can also store the soup in the freezer if you’d like to make a larger batch to enjoy in the middle of winter. Just be sure to let the soup cool completely before transferring it to freezer-safe containers or bags.

Tomato Basil Soup Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS (6 servings)

• 2 1/2 pounds Roma tomatoes
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium yellow or sweet onion
• 4 garlic cloves
• 1 large carrot
• 3 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 cup fresh basil leaves, loosely packed

For Serving (optional)

• fresh basil leaves
• croutons
• freshly grated Parmesan cheese

INSTRUCTIONS

Before making your tomato basil soup, preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Wash and core the tomatoes. Slice each tomato in half lengthwise and place them cut side up on the prepared baking sheet.

Then drizzle the olive oil on top and lightly toss to coat, being sure that the cut side remains up. Season with salt and pepper.

Roast The Tomatoes

Place the baking sheet in the oven and roast for 1 hour. When the time is up, remove the baking sheet from the oven and set aside. (Yes, you could skip the roasting process, but the soup tastes so much better when the tomatoes are roasted).

While the tomatoes are roasting, chop the onions, garlic and carrots into small chunks. They don’t have to be finely diced as they will be pureed later. Set aside.

In a large pot placed over medium heat, add the remaining olive oil. Once the oil is hot, add the chopped onions, garlic, and carrots to the pan. Season with salt and pepper. Cook until the vegetables begin to soften, approximately 8-10 minutes.

Add the roasted tomatoes (and any juices that are on the pan), vegetable broth, balsamic vinegar and thyme leaves to the pot. Bring to a boil, stirring frequently and then reduce the heat to a simmer for 20 minutes.

Remove the pot from the heat and carefully ladle the tomato soup mixture into a high speed blender, filling it not more than half full (work in batches if needed). Blend until smooth.

Add the chopped basil leaves and continue to blend until the basil is processed into small flecks and are scattered throughout the tomato soup. Season with additional salt and pepper, to taste.

Serve warm with additional basil leaves for garnish and with croutons and fresh grated Parmesan cheese if desired.

ENJOY!

More Tomato Recipes:

For other great tomato recipes be sure to check out our recipe tab at the top of each article. Here you will find amazing recipes that all focus on tomatoes.

Follow Our Facebook Page For Even More Great Tomato Growing Tips! I Grow Tomatoes Facebook Page

I Grow Tomatoes is a website created for those who love all things about tomatoes – from planting and growing – to cooking and canning! We publish two articles every week, 52 weeks a year. Sign up today to follow via email! This article may contain affiliate links.