Clear Tomato Broth with Herb Crisp

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A delicate, transparent tomato broth layered with a golden herb-crusted crouton. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs finely diced Yellow onion, grated Carrot, Vegetable broth 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

• 4 medium, peeled and chopped Ripe tomatoes
• 1/2, finely diced Yellow onion
• 1/2, grated Carrot
• 3 cups Vegetable broth
• 1/4 cup, chopped Fresh basil
• 2 slices, crust removed and cut into 1/4-inch cubes Bread
• 1 tbsp Olive oil
• 1/2 tsp Dried thyme
• 1/4 tsp Salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a saucepan over medium-low heat. Add onion and carrot, and cook for 5 minutes until very soft and translucent, stirring frequently to prevent browning.
2. Step 2: Add chopped tomatoes and vegetable broth, bringing to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally until the tomatoes break down and the broth is fragrant.
3. Step 3: Strain the broth through a fine-mesh sieve into a clean pot, pressing gently with a spoon to extract all liquid while discarding solids, leaving a clear, bright broth.
4. Step 4: Toss bread cubes with 1 tsp olive oil, thyme, and salt, then toast in a skillet over medium heat for 3-4 minutes until golden and crisp, stirring until edges are browned and crunchy.