Denver Herb-Infused Tomato Soup with Garden Greens
A comforting tomato soup made with garden-fresh tomatoes and Colorado-grown herbs, featuring a hint of garden mint. This american-inspired soups (vegetarian) ready in about 50 minutes pairs heirloom tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lbs heirloom tomatoes
- 1 medium onion
- 1 medium carrot
- 3 tbsp fresh basil
- 2 tbsp fresh mint
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Dice 2 lbs heirloom tomatoes into 1/2-inch cubes. Finely chop 1 medium onion and 1 medium carrot.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and carrot, cooking for 5 minutes until softened and translucent, stirring occasionally.
- Step 3: Add diced tomatoes to the pot and cook for 8-10 minutes, stirring frequently, until tomatoes break down and release juices.
- Step 4: Stir in 3 tbsp fresh basil and 2 tbsp fresh mint, cooking for 1 minute until herbs release their aroma.
- Step 5: Pour in 2 cups vegetable broth, bring to a gentle simmer, and cook for 10 minutes to meld flavors.
- Step 6: Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a regular blender in batches.
- Step 7: Return soup to the pot, stir in 1/2 cup heavy cream, and simmer for 5 minutes until heated through. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper until balanced and savory.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Herb-Infused Tomato Soup with Garden Greens take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Denver Herb-Infused Tomato Soup with Garden Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heirloom tomatoes from drying out.
Can I substitute ingredients in Denver Herb-Infused Tomato Soup with Garden Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Denver Herb-Infused Tomato Soup with Garden Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Denver Herb-Infused Tomato Soup with Garden Greens vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
