Creamy Tomato Soup with Hidden Vegetable Layer

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A velvety tomato soup with a hidden layer of pureed vegetables, blended smooth for a comforting bowl. This soup recipe, ready in about 50 minutes, pairs olive oil, onion, 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

• 2 tbsp olive oil
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 28 oz can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup butternut squash puree

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until vegetables are soft and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 28 oz crushed tomatoes and 4 cups vegetable broth. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
4. Step 4: Remove pot from heat and blend half the soup with an immersion blender until smooth. Return to pot and stir in 1/4 cup butternut squash puree until fully incorporated—the puree will be revealed when stirred.
5. Step 5: Stir in 1/2 cup heavy cream and heat on low for 5 minutes until warmed through but not boiling. Season with salt and pepper to taste.