Heirloom Tomato & Garden Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting bowl of slow-simmered soup featuring heirloom tomatoes, garden vegetables, and fresh basil for a taste of summer harvest. This american-inspired soups ready in about 55 minutes pairs medium, finely chopped onion, stalks, finely diced celery, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 1 medium, finely chopped onion
• 2 medium, peeled and diced into 1/4-inch cubes carrot
• 2 stalks, finely diced celery
• 3 cloves, minced garlic
• 2 cups, diced heirloom tomatoes
• 4 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup (optional) heavy cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion, 2 medium diced carrots, and 2 stalks finely diced celery; cook for 8-10 minutes until softened and onions are translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and 2 cups diced heirloom tomatoes; cook for 3 minutes until tomatoes begin to break down and release their juices.
3. Step 3: Pour in 4 cups vegetable broth, bring to a simmer, and cook for 20 minutes to allow flavors to meld. Stir in 1/4 cup chopped fresh basil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper; simmer for 5 more minutes. For richness, stir in 1/4 cup heavy cream and heat through without boiling.