Avocado Tomato Soup with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Creamy, herb-infused soup made with ripe avocado and sun-ripened tomatoes, blended to silky smoothness with a burst of fresh basil. This american-inspired whole30 ready in about 35 minutes pairs avocado, tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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

• 1 avocado
• 2 cups tomatoes
• 1/4 cup onion
• 1 clove garlic
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1/4 cup fresh basil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup diced onion and cook for 3-4 minutes until softened. Add 1 minced garlic clove and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 cups diced tomatoes, 2 cups vegetable broth, 1/4 tsp sea salt, and 1/8 tsp black pepper. Simmer for 15 minutes to meld flavors.
3. Step 3: Remove from heat, stir in 1 peeled and pitted avocado and 1/4 cup chopped fresh basil. Blend with an immersion blender until smooth. Return to low heat and warm gently for 2-3 minutes. Season with additional salt and pepper if needed.