Herb-Infused Tomato & Basil Soup

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

A comforting, garden-inspired soup made with ripe tomatoes and fresh herbs, simmered to perfection for a taste of summer. This italian-inspired vegetarian ready in about 40 minutes pairs diced tomatoes, medium, finely chopped onion, diced small carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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

• 4 cups, diced tomatoes
• 1 medium, finely chopped onion
• 1/2 cup, diced small carrots
• 2 cloves, minced garlic
• 1/4 cup, packed and chopped fresh basil
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced carrots and 1 medium chopped onion, cooking for 5 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until aromatic, then add 4 cups diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
3. Step 3: Bring to a gentle simmer, then reduce heat to low and add 2 cups vegetable broth and 1/4 cup chopped fresh basil. Cover and cook for 20 minutes, stirring occasionally, until carrots are tender and flavors meld. Remove from heat and blend with an immersion blender until smooth, adjusting salt and pepper to taste.