Elevation Tomato-Potato Soup with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy, herb-infused soup that’s both comforting and elevated—simmered to perfection with roasted potatoes for a smooth, hearty finish. This american-inspired soups ready in about 45 minutes pairs olive oil, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, finely diced onion
• 2 cloves, minced garlic
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 can (14.5 oz), with juice diced tomatoes
• 3 cups vegetable broth
• 1/4 cup, finely chopped rosemary
• 1/2 cup heavy cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then add 2 cups diced potatoes and stir to coat with oil.
3. Step 3: Pour in 1 can diced tomatoes (with juice) and 3 cups vegetable broth, then bring to a simmer. Cover and cook for 20 minutes until potatoes are fork-tender.
4. Step 4: Remove from heat and use an immersion blender to puree the soup until smooth (or transfer to a regular blender in batches).
5. Step 5: Return to low heat, stir in 1/4 cup chopped rosemary and 1/2 cup heavy cream, then warm for 2 minutes until heated through (do not boil). Season with salt and pepper to taste.