There’s something almost magical about a bowl of tomato basil soup, isn't there? It’s that rare kind of food that feels like a warm, comforting hug, yet somehow manages to taste bright and lively at the very same time.
This particular recipe, from Elly, is a game-changer. It coaxes an incredible depth of flavor from simple ingredients, no heavy cream required. It’s a celebration of the tomato in its most glorious, roasted form.
This isn't just another pureed tomato soup. The secret, honestly, lies in the roasting. Tossing tomatoes and carrots in a hot oven completely transforms them, caramelizing their natural sugars and concentrating their flavor.
What you get is a profound sweetness that beautifully balances the tomato's natural acidity. The carrots play a quiet, supporting role here, offering a mellow sweetness that means you’ll never need to add a grain of sugar.
Then, there are the herbs. Fresh basil and thyme, along with warm whispers of cumin and paprika, weave in a Mediterranean warmth. It’s a symphony in a bowl, really, one that’s both cozy and surprisingly vibrant.
This soup swaps heavy cream and gluten for simple, easy-to-find ingredients that pack a serious punch of nutrition and flavor. Here’s your shopping list:
While you can absolutely use any tomatoes you have on hand, smaller, denser varieties truly shine here. Romas, Campari, or Early Girl tomatoes have a lower water content and a sweeter, more concentrated flesh, which makes them perfect for roasting.
If you find yourself with an abundance of larger garden tomatoes, go ahead and use them. Just be sure to cut them into wedges so they roast evenly, and keep a watchful eye on them in the oven.
Roasting is a fantastic way to rescue even less-than-perfect, off-season tomatoes. The high heat brings out a sweetness you didn't know was there, making this a truly year-round recipe.
First things first, preheat your oven to 450°F. This high heat is crucial for getting that beautiful, caramelized char on the tomatoes and carrots.
While the oven is heating up, slice your tomatoes in half and give your carrots a rough chop. Don't worry about perfection here; they're all going to be blended later.
Toss the tomatoes and carrots in a large bowl with a generous drizzle of olive oil, a good pinch of salt, and a few cracks of black pepper. You want everything to be nicely coated.
Spread them out in a single layer on a large baking sheet. This is important—if they’re crowded, they’ll steam instead of roast. Pop them in the hot oven for about 30 minutes, until the tomatoes have deflated and their edges are beautifully charred.
Let the roasted veggies cool for about 10 minutes—just enough so you don't blast steam everywhere. Then, transfer them, along with all their delicious juices, right into a food processor.
Add a splash of water to help things along, then pulse until the mixture has broken down. A little texture is lovely here, so stop before it becomes a completely smooth, featureless puree.
While the tomatoes are roasting, you can get your aromatics ready. In a large pot, heat a couple of tablespoons of olive oil over medium-high heat.
Add the chopped onions and cook until they’ve softened and turned translucent, which should take about 3 minutes. Then, stir in the minced garlic and let it cook for just another minute, until it’s golden and incredibly fragrant.
Now, pour that gorgeous roasted tomato and carrot blend from the food processor into the pot with the onions and garlic. Stir in the canned crushed tomatoes, which will add a wonderful body and concentrated tomato flavor.
Add in the fresh basil, thyme sprigs, dried oregano, paprika, and cumin. Pour in 2 ½ cups of water, give everything a good stir, and season with a bit more salt and pepper.
Bring the soup to a lively boil, then immediately lower the heat. Cover the pot, but leave the lid slightly ajar to let some steam escape. Let it simmer gently for about 20 minutes.
This simmering time is not to be rushed. It’s when the magic really happens, as all the individual flavors decide to become best friends and merge into one incredible, cohesive soup.
Fish out the now-spent thyme sprigs. Ladle the steaming soup into bowls. For a final, bright lift, add a squeeze of fresh lime juice and another generous drizzle of that peppery extra virgin olive oil over the top.
Serve it immediately, maybe with a perfectly crispy, cheesy grilled sandwich for dipping. Then, just try not to smile.
This recipe is wonderfully adaptable. For a touch of creamy richness without dairy, stir in a scoop of mascarpone or a splash of coconut milk right at the end, just before serving.
If you love a little heat, a pinch of red pepper flakes added with the other dried spices will do the trick beautifully. It adds a gentle warmth that plays so nicely with the sweet tomatoes.
For a more rustic, chunky texture, you can skip the food processor entirely. Just chop the roasted tomatoes and carrots finely with a knife and add them directly to the pot.
Don't discard the tomato skins and seeds after roasting; they get blended right in. They hold a ton of flavor and fiber, and they help create the soup's lovely body.
When you’re sautéing the garlic, keep a close eye on it. Garlic can go from perfectly golden to bitterly burnt in a matter of seconds, and you don't want that in your beautiful soup.
If the soup seems a bit too thick for your liking after simmering, no problem at all. Just stir in a little more water or even a light vegetable broth until it reaches your perfect consistency.
For the very best flavor, let the soup cool completely and then spend a night in the fridge. The flavors deepen and meld together in a truly spectacular way, making leftovers something to genuinely look forward to.
The classic pairing is, of course, a grilled cheese sandwich. Elevate it by using pita bread stuffed with a mix of mozzarella and briny feta for a Mediterranean twist that’s absolutely divine for dipping.
For a lighter meal, a simple, crunchy green salad on the side is perfect. A classic Greek lettuce salad or a zesty Mediterranean cucumber salad would balance the soup's richness wonderfully.
And never, ever underestimate the power of a great piece of bread. A thick slice of crusty, toasted artisan bread or a warm baguette is the ideal tool for making sure not a single drop of soup remains in the bowl.
This soup is a fantastic make-ahead meal. Allow it to cool completely before transferring it to airtight containers. It will keep happily in the refrigerator for 3 to 4 days.
It also freezes like a dream for up to 6 months. Portion it into freezer-safe containers or bags for easy, ready-to-go meals on busy nights.
To reheat, simply thaw frozen soup overnight in the fridge. Warm it gently in a pot over medium heat, stirring occasionally, until it’s heated all the way through.
Made with roasted fresh tomatoes and fragrant basil, this tomato basil soup recipe is rich, flavorful, and comforting. Fresh yet cozy, it’s the perfect transition into fall! Roasting the tomatoes concentrates their sweetness, while carrots add just enough natural balance to the acidity—no sugar required. A hint of thyme, warming spices, and a generous handful of fresh basil give it that unmistakable Mediterranean flavor that’s both bright and cozy.
Servings 6
Serving Size 1 cup (approx. 240 ml)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.