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Tomato Basil Soup

Dr. Nicole Bullock
Cozy up with a steaming bowl of homemade tomato basil soup! Made with fresh tomatoes and basil, this recipe is easy, nourishing, and delicious.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Cuisine soup
Servings 5 serves


  • pounds roma tomatoes halved
  • 1/4 cup Extra virgin oil
  • 1 medium yellow onion chopped
  • 1/3 cup chopped carrots
  • 4 cloves garlic chopped
  • 3 cups vegetable broth
  • 1 tbsp balsamic vinegar
  • 1 tsp thyme leaves
  • 1 cup basil leaves
  • as per taste sea salt
  • as per taste ground black pepper


  • 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.
  • Heat the remaining 2 tablespoons of 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.
  • 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.
  • Garnish the soup with basil leaves and serve with crusty bread.
Keyword soup