Homemade Rustic Tomato and Basil Soup

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting homemade tomato soup made from scratch with fresh tomatoes, garlic, and a hint of basil. This Mediterranean-inspired dumpling recipe (vegetarian), ready in about 45 minutes, pairs ripe tomatoes, extra virgin olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 800 grams, chopped ripe tomatoes
• 2 tbsp extra virgin olive oil
• 1 medium, diced onion
• 4 minced garlic cloves
• 500 ml vegetable broth
• 10 grams, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 800 grams chopped ripe tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Cook for 10 minutes until the tomatoes soften and release their juices.
4. Step 4: Pour in 500 ml vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes to develop flavor.
5. Step 5: Remove from heat and stir in 10 grams chopped fresh basil. Use an immersion blender to purée the soup until smooth but still rustic in texture.
6. Step 6: Adjust seasoning with additional salt or pepper if needed. Serve hot with a drizzle of olive oil or crusty bread on the side.