Creamy Tomato Basil Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety soup where every ingredient is measured precisely in half-cup increments for perfect balance and depth of flavor. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs extra-virgin olive oil, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat until shimmering. Add 1/2 cup finely diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until onions are translucent and garlic is fragrant—do not brown.
  2. Step 2: Stir in 1/2 cup canned crushed tomatoes, 1/2 cup low-sodium vegetable broth, 1/2 cup diced carrots, 1/2 cup diced celery, and 1/4 tsp dried basil. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes until carrots are tender.
  3. Step 3: Remove from heat and blend the soup in batches using an immersion blender until completely smooth. Return to low heat, stir in 1/2 cup heavy cream and 1/4 tsp sea salt, and simmer for 3 more minutes until warmed through. Taste and adjust salt if needed.
  4. Step 4: Ladle into bowls and garnish with 2 tbsp fresh basil ribbons just before serving.

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