Authentic Provençal Tomato Basil Soup
A vintage-style French soup made with slow-simmered tomatoes and heirloom basil, capturing the true essence of Provence with no modern shortcuts. This french-inspired soups ready in about 80 minutes pairs ripe Roma tomatoes, fresh basil leaves, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 lbs ripe Roma tomatoes
- 1/2 cup fresh basil leaves
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Core and roughly chop 2 lbs Roma tomatoes, then set aside. Finely dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks.
- Step 2: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add the diced vegetables and cook for 8 minutes until softened but not browned, stirring occasionally.
- Step 3: Add the chopped tomatoes to the pot, then pour in 4 cups vegetable stock. Bring to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally.
- Step 4: Remove from heat and let cool slightly. Puree the soup using an immersion blender until completely smooth, then return to pot.
- Step 5: Stir in 1/2 cup heavy cream, 1/2 cup fresh basil leaves, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Simmer gently for 5 minutes until heated through but not boiling.
- Step 6: Strain through a fine-mesh sieve if desired for ultra-smooth texture, then serve warm with extra basil for garnish.
Frequently asked questions
How long does Authentic Provençal Tomato Basil Soup take to make?
Total time is about 80 minutes (25 min prep + 55 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 Authentic Provençal Tomato Basil Soup?
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 ripe roma tomatoes from drying out.
Can I substitute ingredients in Authentic Provençal Tomato Basil Soup?
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 Authentic Provençal Tomato Basil Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Authentic Provençal Tomato Basil Soup?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
