Half-Cup Creamy Tomato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety, comforting soup made with just half a cup of cream for a lighter yet richly satisfying bowl. This american-inspired soups ready in about 35 minutes pairs olive oil, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 2 cups canned diced tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering. Add 1 medium diced yellow onion and 2 minced garlic cloves, and sauté for 3 minutes until onions are translucent and garlic is fragrant—do not brown.
2. Step 2: Pour in 2 cups canned diced tomatoes and 1 cup vegetable broth, then bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until flavors meld and tomatoes break down slightly.
3. Step 3: Reduce heat to low, stir in 1/2 cup heavy cream and 1 tsp dried basil, then simmer for 5 minutes until the soup is heated through and the cream is fully incorporated—do not boil to prevent curdling.
4. Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper, then taste and adjust seasoning. Remove from heat and let rest for 5 minutes before serving.