Garden Center Herb-Infused Tomato Soup with Fresh Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting tomato soup made with garden-grown tomatoes and thyme, simmered to perfection for a deeply flavorful, vegetarian comfort food. This american-inspired soups ready in about 50 minutes pairs chopped tomatoes, medium, finely diced yellow onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 4 cups, chopped tomatoes
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 2, finely diced celery stalks
• 3 tbsp, leaves only fresh thyme
• 2 cloves, minced garlic
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks, cooking 8-10 minutes until softened and golden at edges.
2. Step 2: Stir in 2 minced garlic cloves and cook 1 minute until fragrant. Add 4 cups chopped tomatoes, 3 tbsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper, cooking 5 minutes until tomatoes break down.
3. Step 3: Pour in 2 cups chicken or vegetable broth, bring to a simmer, and cook uncovered for 15 minutes. Use an immersion blender to puree until smooth, then stir in 1/2 cup heavy cream and simmer gently for 5 more minutes until heated through and flavors meld.