Grandma's Tomato Basil Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A simple, velvety soup made with fresh tomatoes and basil, simmered for hours to develop deep, old-world flavor. This Italian-American soup recipe, ready in about 50 minutes, pairs olive oil, onion, and garlic for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 onion, finely diced
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 medium finely diced onion and cook 5-7 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant, stirring constantly to prevent browning.
3. Step 3: Stir in 28 oz canned crushed tomatoes and 2 cups vegetable broth; bring to a gentle simmer and cook 20 minutes, stirring occasionally.
4. Step 4: Remove from heat, stir in 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Blend with immersion blender until smooth (or in batches), return to low heat, and stir in 1/4 cup heavy cream; heat through without boiling until slightly thickened.