Classic 21 Tomato Basil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A simple, aromatic tomato soup with a hint of basil, reminiscent of the timeless tunes of Classic 21 radio station. This Italian-inspired quick recipe, ready in about 50 minutes, pairs tomatoes, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 4 medium, chopped tomatoes
• 1 small, diced onion
• 2 cloves, minced garlic
• 2 medium, diced carrots
• 2 stalks, diced celery
• 4 cups vegetable broth
• 1 tbsp, chopped fresh basil
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
2. Step 2: Add chopped tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 10 minutes until the tomatoes break down and the mixture becomes slightly thick.
3. Step 3: Stir in 4 cups vegetable broth and bring to a simmer. Cook for 20 minutes until the soup is tender and the flavors meld.
4. Step 4: Use an immersion blender to puree the soup until smooth. Stir in fresh basil and adjust seasoning with additional salt or pepper. Serve warm.