Cozy up with a bowl of homemade tomato basil soup! Fresh tomatoes and basil fill this bread bowl soup soup recipe with rich, savory flavor. During the transition from summer to fall, there’s nothing I crave more than this tomato basil soup recipe.
Apples and squash are starting to pop up at the farmers market, but you can still find ruby red tomatoes and bunches of basil mixed in among them. So at this time of year, I start making this tomato basil soup. I roast a market haul of fresh tomatoes to concentrate their savory flavor. Then, I simmer them with aromatic veggies, thyme, and a splash of tangy balsamic vinegar.
Last but not least, I blend it all together with a big handful of basil. The resulting soup is totally vegan, but thanks to the blended veggies, it’s still creamy and comforting. The roasted tomatoes give it a rich umami flavor, and the basil adds a lovely fresh finish. If you can, make a double batch. Eat half hot off the stove with a gooey grilled cheese sandwich or hunk of crusty bread.
Just like in my homemade salsa recipe, the tomato variety you use here matters. If you can’t find roma tomatoes, substitute another variety of small plum tomatoes. Larger heirloom or salad tomatoes are too watery for this recipe. They add savory depth of flavor. It makes this soup nice and creamy without any nuts or heavy cream.
You can’t make tomato basil soup without it! I blend in the basil right at the end so that it keeps its fresh flavor and flecks the soup with green. It gives the soup body and richness. It creates the soup’s flavorful base. To make all the flavors pop! Find the complete recipe with measurements below.