Tomato Basil Soup Recipe- Learn like a Pro

Tomato Basil Soup Recipe- Learn like a Pro: Tomato basil soup made from scratch tastes so much better than store-bought! Plus, this soup freezes really well because it’s vegan and gluten-free. You should make a lot of this to save for the winter, when tomatoes aren’t at their best. Serve on a cold night with grilled cheese sandwiches made with mozzarella and feta cheese that has melted.

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Tomato Basil Soup Recipe- Learn like a Pro

  • A lot of the time, tomato basil soup gets stuck. Either it’s a thick, heavy bowl of cream that doesn’t taste like tomato, or it’s very thin and watery.
  • That’s no longer a problem with this roasted tomato soup!
  • When you roast tomatoes in the oven, their juices get more concentrated, which makes the taste stronger.
  • The naturally sour tomatoes are balanced by the sweetness of the roasted carrots, which doesn’t need any extra sugar. Warming spices and fresh basil and thyme give it an enticing smell that will make you want more.
  • This recipe for tomato basil soup is so rich, delicious, and warm.
  • This recipe is naturally gluten-free, dairy-free, and good for the Mediterranean diet. It’s a hit with picky eaters, adults, and kids of all ages.

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  • 3 pounds Roma tomatoes, halved
  • 2 medium carrots, peeled and cut into small chunks
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 2 medium yellow onions, chopped
  • 5 garlic cloves, minced
  • 1 cup canned crushed tomatoes
  • 1 bunch (2 ounces) fresh basil leaves
  • 3 to 4 fresh thyme sprigs
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • Fresh lime juice (optional, for serving)
  • Pita grilled cheese, grilled bread, or toast (optional, for serving)
Tomato Basil Soup Recipe- Learn like a Pro
Tomato Basil Soup Recipe- Learn like a Pro



  1. Prepare yourself. Warm the oven up to 450°F.
  2. Put the tomatoes and carrots in the oven. Put the carrots and tomatoes in a big bowl. Add a lot of extra virgin olive oil, salt, and pepper. Toss the vegetables to coat them. Spread out in a single layer on a big baking sheet. Put the tomatoes in a hot oven and roast them for about 30 minutes, or until they have lost their shape and started to burn on the edges. Let it cool for about 10 minutes.
  3. Mix it up. Put the roasted carrots and tomatoes in the bowl of a food processor with a blade. Don’t forget to include the skin and seeds. Add a little water and mix the veggies together until they are broken up. Stop the mixer before it turns into a very smooth mush. Some grain is good.
  4. Put the garlic and onions in a pan. Put 2 tablespoons of extra virgin olive oil in a big pot and heat it over medium-high heat. When the oil starts to shimmer, add the onions and stir them around for about three minutes, until they get soft. After you add the garlic, cook for about one minute, until it turns brown.
  5. Put in the tomatoes and cook it down. Put the caramelized tomato mix into the pot with the onions. Basil, thyme, oregano, paprika, cumin, and 2 ½ cups of water should all be added and mixed in. Add pepper and salt. Bring to a boil, then turn down the heat and cover. Leave the lid slightly open so that some steam can escape. Let it cook on low for about 20 minutes.
  6. Finish up and serve. Take out the thyme springs and put the soup in bowls to serve. If you want, you can add a squeeze of fresh lime and a lot of extra virgin olive oil to the top of each dish. You could serve this dish with grilled cheese, toasted bread, or fried bread on the side. Have fun!


  • Calories: 83kcal
  • Carbohydrates: 18.5g
  • Protein: 3.5g
  • Fat: 0.7g
  • Saturated Fat: 0.1g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated Fat: 0.1g
  • Sodium: 81mg
  • Potassium: 798.5mg
  • Fiber: 5g
  • Sugar: 10.3g
  • Vitamin A: 5490.9IU
  • Vitamin C: 40.3mg
  • Calcium: 65.5mg
  • Iron: 1.7mg
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