Brown's Creamy Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Velvety tomato soup with fresh herbs and a touch of cream, perfect for chilly days. This american-inspired soups (vegetarian) ready in about 45 minutes pairs butter, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 3 tbsp butter
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 2 cans (28 oz each) whole peeled tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp dried oregano
• to taste salt
• to taste pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add the 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened. Add the 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add the 2 cans (28 oz each) whole peeled tomatoes (with juice), 2 cups vegetable broth, 1 tsp dried basil, and 1/2 tsp dried oregano. Bring to a simmer and cook for 20 minutes, stirring occasionally.
3. Step 3: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return to the pot and stir in the 1/2 cup heavy cream. Simmer for 5 minutes until heated through, then season with salt and pepper.
4. Step 4: Ladle into bowls and garnish with fresh basil if desired.