Elegant Tomato Basil Soup with Herbed Croutons

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A refined tomato soup where each ingredient is treated with reverence, resulting in a harmonious balance of sweet and herbal notes. This Mediterranean soup recipe, ready in about 55 minutes, pairs Ripe tomatoes, Yellow onion, and Garlic for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Ripe tomatoes, peeled and diced
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh basil, chopped
• 2 cups Vegetable broth
• 1/2 cup Heavy cream
• 3 tbsp Olive oil
• 1 slice Baguette, 1/2 inch thick
• 1 tsp Fresh thyme, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add chopped yellow onion and cook for 8 minutes until translucent and golden, stirring occasionally to prevent browning.
2. Step 2: Stir in minced garlic and cook 1 minute until aromatic. Add 2 lbs diced tomatoes and 2 cups vegetable broth, then bring to a simmer for 20 minutes, stirring occasionally to break down tomatoes.
3. Step 3: Remove from heat, blend soup until completely smooth using an immersion blender. Return to low heat, stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream, simmering gently for 5 minutes until heated through and slightly thickened.
4. Step 4: While soup simmers, toss 1 slice baguette (1/2 inch thick) with 1 tsp chopped fresh thyme and 1 tbsp olive oil. Bake at 375°F for 8 minutes until golden and crisp. Serve soup topped with 2 tbsp croutons per bowl.