Herb-Infused Tomato Basil Soup with Rosemary Croutons
A comforting bowl of simmered tomatoes and fresh basil, topped with crispy rosemary croutons for texture and aroma. This mediterranean-inspired soups ready in about 50 minutes pairs can diced tomatoes, finely chopped fresh basil, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 can diced tomatoes
- 1/4 cup finely chopped fresh basil
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 1 tsp dried rosemary
- 1 slice, 1/2 inch thick baguette
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 28 oz diced tomatoes (with juice), 4 cups vegetable broth, 1/4 cup chopped fresh basil, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes.
- Step 3: While soup simmers, preheat oven to 375°F. Place 1 slice baguette, cut into 1/2-inch cubes, on a baking sheet. Drizzle with 1 tsp olive oil and sprinkle with 1/4 tsp dried rosemary, tossing to coat. Bake for 10 minutes until golden and crisp.
- Step 4: Use an immersion blender to puree soup until smooth, or transfer in batches to a regular blender. Return to pot and reheat gently if needed. Serve hot with rosemary croutons on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Tomato Basil Soup with Rosemary Croutons take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Tomato Basil Soup with Rosemary Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can diced tomatoes from drying out.
Can I substitute ingredients in Herb-Infused Tomato Basil Soup with Rosemary Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Tomato Basil Soup with Rosemary Croutons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Tomato Basil Soup with Rosemary Croutons?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Simple and delicious.
