Herb-Infused Tomato Soup with Garden Basil Croutons
A rich tomato soup made with Colorado-grown tomatoes, finished with a fragrant herb crouton topping from the garden center's herb selection. This italian-inspired soups ready in about 60 minutes pairs chopped Roma tomatoes, medium, chopped Onion, medium, chopped Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 lbs, chopped Roma tomatoes
- 1 medium, chopped Onion
- 1 medium, chopped Carrot
- 3 sprigs Fresh thyme
- 1/4 cup, chopped Fresh basil
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 2 tbsp Olive oil
- 2 slices, cubed Bread
- 1 clove, minced Garlic
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, carrot, and 1/4 cup chopped basil; sauté for 8 minutes until vegetables are softened but not browned.
- Step 2: Stir in chopped Roma tomatoes and thyme sprigs, cooking for 5 minutes until tomatoes release their juices and begin to break down.
- Step 3: Add chicken broth and bring to a gentle simmer; cook uncovered for 20 minutes to meld flavors.
- Step 4: Remove thyme sprigs, then puree soup with an immersion blender until completely smooth. Return to pot and stir in remaining 1/4 cup chopped basil and heavy cream.
- Step 5: Simmer gently for 5 more minutes until heated through (do not boil). Meanwhile, toss cubed bread with 1 tbsp olive oil and minced garlic; toast in a skillet over medium heat for 6-8 minutes until golden and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Tomato Soup with Garden Basil Croutons take to make?
Total time is about 60 minutes (25 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 Soup with Garden Basil 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 chopped roma tomatoes from drying out.
Can I substitute ingredients in Herb-Infused Tomato Soup with Garden Basil 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 Soup with Garden Basil Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Soup with Garden Basil Croutons?
Italian 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
