Free-Form Tomato Basil Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A light, dairy-free tomato soup made with fresh tomatoes and basil, offering a clear, refreshing broth that’s as clean as a watermark-free screen recording. This Mediterranean-inspired soup recipe (dairy-free), ready in about 35 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 1 tbsp olive oil
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 14 oz canned crushed tomatoes
• 1/4 cup, chopped fresh basil
• 1 cup vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and cook for 4 minutes until translucent, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 14 oz canned crushed tomatoes, 1 cup vegetable broth, 1/2 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
3. Step 3: Remove from heat and stir in 1/4 cup chopped fresh basil. Let sit for 5 minutes to allow flavors to infuse before serving, ensuring a clear, vibrant broth without any cloudiness.