Half-Pint Creamy Tomato Basil Soup

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

Velvety soup made with a half-pint of rich half-and-half cream for luxurious texture, balanced with ripe tomatoes and fresh basil. This american-inspired soups (vegetarian) ready in about 45 minutes pairs canned diced tomatoes, pint half-and-half cream, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, 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

• 28 oz canned diced tomatoes
• 1/2 pint half-and-half cream
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh basil
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until translucent and sweet.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 28 oz canned diced tomatoes (with juice).
3. Step 3: Pour in 4 cups chicken broth, bring to a gentle simmer, and cook uncovered for 20 minutes to meld flavors.
4. Step 4: Remove from heat and blend with an immersion blender until smooth (or transfer to a countertop blender in batches).
5. Step 5: Return soup to low heat, stir in 1/2 pint half-and-half cream, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5 minutes until heated through and the sauce coats the back of a spoon.