Idiomatic English-Style Herb-Infused Tomato Soup

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

A classic tomato soup adhering to true English tradition, simmered slowly for rich, authentic depth. This british-inspired soups ready in about 65 minutes pairs ripe tomatoes, large onion, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 ripe tomatoes
• 1 large onion
• 2 stalks celery
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups chicken broth
• 1/4 cup fresh basil
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Core and chop 2 lbs ripe tomatoes into 1/2-inch pieces, then finely dice 1 large onion and 2 celery stalks.
2. Step 2: Melt 2 tbsp butter in a large pot over medium heat, add onions and celery, and cook for 5 minutes until softened but not browned.
3. Step 3: Stir in 1 tbsp all-purpose flour and cook for 1 minute until bubbly, then add tomatoes and 2 cups chicken broth.
4. Step 4: Bring to a gentle simmer, cover, and cook for 45 minutes until tomatoes break down completely and flavors meld.
5. Step 5: Remove from heat, stir in 1/4 cup fresh basil, and blend with an immersion blender until smooth (or transfer to a countertop blender in batches).
6. Step 6: Return soup to low heat, stir in 1/4 cup heavy cream, and cook for 3 more minutes until warmed through; season with 1/2 tsp salt and 1/4 tsp black pepper.