Flexible Tomato Basil Soup with Herbed Croutons

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A versatile soup where vegetable ratios can be adjusted to your preferences, featuring a fresh basil-infused tomato base and crispy herb-crusted croutons. This Italian-inspired Super Bowl recipe, ready in about 40 minutes, pairs Canned crushed tomatoes, Yellow onions, Carrots 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

28 oz Canned crushed tomatoes
1/2 cup, finely diced Yellow onions
1 cup, diced Carrots
1/2 cup, diced Celery
1/4 cup, chopped Fresh basil
2 cloves, minced Garlic
3 tbsp Olive oil
4 slices, cubed Bread
1 tsp Dried oregano

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking for 6 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Add 28 oz crushed tomatoes, 1/4 cup chopped basil, and 1 tsp dried oregano. Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
Step 3: For croutons, toss 4 cubed bread slices with 1 tsp dried oregano and 1 tbsp olive oil. Bake at 350°F (175°C) for 8-10 minutes until golden and crisp. Serve soup hot with a sprinkle of croutons.