Antique Tomato Soup with Fresh Herbs
A velvety, aromatic soup made from sun-ripened tomatoes and aromatic herbs, evoking the simplicity of old-time kitchen traditions. This italian-inspired soups (vegan option) ready in about 50 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 2 tablespoons, chopped fresh basil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking until softened (8 minutes).
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 (28-ounce) cans crushed tomatoes, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Step 4: Season with salt and pepper to taste. Stir in 1/2 cup heavy cream and simmer for 5 minutes until heated through.
- Step 5: Remove from heat, then use an immersion blender to puree until smooth (or carefully transfer to a blender). Return to pot if needed, reheat gently, and stir in 2 tablespoons chopped fresh basil before serving.
Frequently asked questions
How long does Antique Tomato Soup with Fresh Herbs take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Antique Tomato Soup with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Antique Tomato Soup with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Antique Tomato Soup with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Antique Tomato Soup with Fresh Herbs vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
