Tomato Basil Soup Recip

There’s something special about the moment when summer starts to fade into fall. The air gets cooler, cozy sweaters make a comeback, and my kitchen fills with the scent of slow-simmered soups. And one recipe that always marks this change of season is Tomato Basil Soup.

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This soup captures the essence of summer while delivering the warmth and comfort we crave during cooler months. Fresh tomatoes and fragrant basil come together in a silky, rich blend that’s both nourishing and deeply satisfying. It’s the perfect way to make the most of late-season produce while transitioning into heartier meals.

Whether you enjoy it with a classic grilled cheese sandwich or a hunk of rustic bread, this Tomato Basil Soup is a bowl of pure comfort that never goes out of style.

Why You’ll Love This Tomato Basil Soup

• Simple and wholesome: Made with fresh, everyday ingredients.
• Naturally creamy: Blended vegetables give it a luxurious texture—no cream needed.
• Perfectly balanced: The roasted tomatoes add sweetness and depth, while the basil brings brightness and freshness.
• Freezer-friendly: Make a big batch and save some for later—ideal for chilly weeknights.

Ingredients You’ll Need

You only need a handful of pantry staples and fresh vegetables to make this comforting tomato basil soup:

• Roma tomatoes: Their dense texture and low moisture make them ideal for roasting. If unavailable, use plum tomatoes. Avoid large salad tomatoes, as they tend to be too watery.
• Yellow onion & garlic: Add depth and aromatic flavor.
• Carrot: Naturally thickens the soup and gives it a hint of sweetness.
• Extra-virgin olive oil: For a rich, smooth base.
• Balsamic vinegar: Adds subtle acidity and a touch of tanginess.
• Fresh thyme: Enhances the earthy, savory notes.
• Fresh basil: Blended in at the end for that classic flavor and beautiful green flecks.
• Vegetable broth: Forms the flavorful base that ties everything together.
• Sea salt & black pepper: Bring out the natural flavors of the ingredients.

How to Make Tomato Basil Soup

Making this soup is an experience in itself. The aroma of roasting tomatoes fills the kitchen, followed by the soothing sound of simmering vegetables—it’s cozy cooking at its best.

Step 1: Roast the Tomatoes

Preheat your oven to 350°F (175°C). Slice the tomatoes in half lengthwise and place them cut-side up on a parchment-lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 1 hour, until the edges wrinkle and the centers are soft and juicy.

Step 2: Sauté the Aromatics

While the tomatoes roast, heat a large pot over medium heat. Add olive oil, chopped onion, carrot, garlic, and a pinch of salt. Sauté for about 8 minutes, until everything softens and becomes fragrant.

Step 3: Simmer the Soup

Add the roasted tomatoes to the pot along with the vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a gentle boil, then lower the heat and simmer for 20 minutes to let the flavors meld beautifully.

Step 4: Blend Until Smooth

Allow the soup to cool slightly before blending. Puree it in batches in a blender or use an immersion blender directly in the pot. Once smooth, add the fresh basil and pulse briefly until incorporated. The basil should remain vibrant and fleck the soup with green.

Step 5: Adjust and Serve

Taste and season with extra salt, pepper, or a drizzle of balsamic vinegar if desired. Serve warm with fresh basil leaves on top for garnish.

Serving Suggestions

This Tomato Basil Soup shines on its own, but pairing it with something simple turns it into a complete meal. Try these ideas:

• Classic pairing: Serve with a golden grilled cheese sandwich—crispy on the outside and melty inside.
• Crusty bread: Perfect for dipping and soaking up every drop.
• Toppings: Add homemade croutons, roasted chickpeas, or a sprinkle of Parmesan for extra flavor and texture.
• Salad on the side: Pair it with a light Caesar, chopped, or quinoa salad for balance.
• Pasta companion: Serve it as a starter before a comforting pasta dish like fettuccine alfredo, pesto pasta, or spaghetti aglio e olio.

Tips for the Best Tomato Basil Soup

• Use ripe tomatoes: The richer the tomatoes, the deeper the flavor.
• Roast low and slow: Don’t rush the roasting process—it’s what builds that signature sweetness.
• Don’t skip the carrot: It adds natural creaminess and balances acidity.
• Add basil at the end: Keeps the flavor fresh and vibrant.
• Blend thoroughly: A high-speed blender creates a smooth, velvety texture.

Storage & Freezing

This soup stores beautifully! Let it cool completely before transferring it to an airtight container.

• Refrigerator: Keeps for up to 4 days.
• Freezer: Store for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove before serving.

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