Half-and-Half Creamy Tomato Soup

By AislePrompt Editorial · ·

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 velvety soup where equal parts heavy cream and milk create a luxurious texture without overpowering the tomato flavor. This American-inspired soup recipe, ready in about 35 minutes, pairs onion, carrot, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 1/2 onion, 1/2 carrot, and 1/2 celery stalk into 1/4-inch pieces.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced vegetables and sauté for 5 minutes until softened but not browned.
  3. Step 3: Stir in 14 oz canned crushed tomatoes and 1 cup chicken broth. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
  4. Step 4: Remove pot from heat. Let soup cool slightly, then blend with an immersion blender until completely smooth (or transfer to a regular blender in batches).
  5. Step 5: Return soup to low heat. Stir in 1/2 cup heavy cream and 1/2 cup whole milk, then add 1/4 tsp dried thyme and 1/4 tsp salt. Warm gently for 3 minutes without boiling.
  6. Step 6: Stir in 1/4 cup chopped fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a sprinkle of fresh basil.

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