Herbed Summer Snowflake Tomato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A velvety tomato soup with a delicate herb finish, evoking the blooming flowers of the garden center's signature viburnum. This american-inspired soups ready in about 60 minutes pairs peeled and diced ripe tomatoes, medium, finely chopped yellow onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 2 lbs, peeled and diced ripe tomatoes
• 1 medium, finely chopped yellow onion
• 1 medium, diced carrot
• 2, diced celery stalk
• 3 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 2 tsp, chopped fresh thyme leaves
• 1 tbsp, chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 1 medium finely chopped yellow onion, 1 medium diced carrot, and 2 diced celery stalks, cooking until softened for 8 minutes.
2. Step 2: Add 2 lbs peeled and diced ripe tomatoes, 3 cups chicken or vegetable stock, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper; bring to a simmer and cook for 20 minutes.
3. Step 3: Use an immersion blender to puree the soup until smooth, then stir in 1/2 cup heavy cream, 2 tsp fresh thyme leaves, and 1 tbsp fresh parsley until fully incorporated and heated through.