FAA Safety Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A comforting, creamy tomato soup with a hint of herbs, ready in 40 minutes with pantry staples. This american-inspired soups ready in about 40 minutes pairs canned diced tomatoes, onion, carrot 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.

Ingredients

• 14 oz canned diced tomatoes
• 1/2 cup onion
• 1/4 cup carrot
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 cloves garlic
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 1/4 cup diced carrot, sautéing for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Pour in 14 oz canned diced tomatoes (with juice) and 2 cups chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
3. Step 3: Remove from heat, blend soup with an immersion blender until smooth. Return to low heat, stir in 1/2 cup heavy cream, 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp salt. Simmer for 5 minutes until heated through and flavors combined, avoiding boiling to prevent curdling.