Using only the freshest ingredients, this Tomato Basil Soup recipe proves worth the extra effort—serve with your favorite salad and sandwich!
Remember Campbell’s canned tomato soup? It’s still around, though I haven’t poured myself a bowl in decades. My mom used to make the stuff and always paired it with a grilled cheese—white bread, obviously, with two slices of American cheese and a glass of milk.
I’ve wanted to make that exact meal for my kids, but I think their palates are far more sophisticated than mine was at their age. In fact, my kids have never even tried Campbell’s. Outside of the occasional “fancier” canned soup, they’ve mostly grown up on homemade recipes since they were old enough to hold a spoon.
One of their favorites (and mine) is tomato basil soup. It tastes so fresh and vibrant—no canned tomatoes or dried basil here. Admittedly, it’s not the quickest meal to whip up, so I usually reserve it for weekends. Between chopping, roasting, and simmering, you’re looking at about an hour and a half. And the secret? Perfectly roasted tomatoes.
This soup is not creamy, and that’s how I like it. Actually, that’s how my kids like it. For whatever reason, they don’t like creamy tomato soup. That said, the soup tastes quite rich, courtesy of the slow-roasted tomatoes, which lend it a deep caramelized sweetness. The fresh basil brings a peppery, slightly minty flavor that complements the tangy balsamic vinegar.
While tomato basil soup takes some time, it’s not difficult to prepare. Besides, the wait is worth it.
It’s all about the roasted tomatoes
I’m not against canned tomatoes. I make plenty of soups where they’re the key ingredient. Not so with this recipe. Roasting fresh Roma tomatoes brings out a rich, deep flavor that canned varieties can’t match. When you roast them, the flavors concentrate with their natural sugars and juices. And be patient! You want the tomatoes to look slightly shriveled around the edges. That’s when you know they’re ready for a good simmer.
How do I store leftovers?
Refrigerate the soup in an airtight container or glass jar for up to 4 days. This soup also freezes (up to 3 months) quite well, though you’ll want to leave a little room in the container—the soup will expand after it freezes. To reheat, warm the soup on the stove over medium heat. You’ll know it’s warmed through when the soup starts to bubble gently.
Serving suggestions
If you want to learn How To Make A Perfect Grilled Cheese Sandwich, it’s easier than you think. I’d also argue it’s almost a necessity for tomato soup—this grilled cheese is stuffed with mozzarella, cheddar, Parmesan, and some fresh basil leaves. Or mix things up with a carb-packed Mac And Cheese Sandwich. And for the adults? A Focaccia Sandwich with prosciutto and basil pesto. Then again, this soup pairs nicely with fancier mains like Filet Mignon or Greek Chicken.
Tomato Basil Soup
Ingredients
- 2 1/2 pounds Roma tomatoes halved
- 1 1/2 tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 1 medium yellow onion chopped
- 1/4 cup chopped carrots
- 3 garlic cloves minced
- 3 cups vegetable broth
- 2 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves reserve some for garnish
- Croutons for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Arrange the halved tomatoes cut-side up, drizzle with 1/2 tablespoon olive oil, and season with salt and pepper. Roast for 40-60 minutes until the edges begin to shrink.
- While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, carrots, and minced garlic and cook for about 8 minutes until soft. Then stir in the vegetable broth, balsamic vinegar, oregano, and thyme.
- Add the roasted tomatoes along with their juices to the pot. Bring the mixture to a simmer and let it cook for 10-20 minutes.
- Remove the pot from heat and blend the soup using a standard blender or immersion blender until smooth. Add basil and blend in pulses until combined. Adjust the seasoning with salt and pepper.
- Garnish soup with reserved basil, croutons, and Parmesan, if desired.
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