JetBlue Fare-Optimized Tomato Basil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A velvety tomato soup made with sun-ripened tomatoes and fresh basil, perfect for chilly days. This italian-inspired soups ready in about 40 minutes pairs diced ripe tomatoes, medium finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 diced ripe tomatoes
• 1 medium finely chopped onion
• 2 minced garlic cloves
• 1/4 cup finely chopped fresh basil
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent burning.
3. Step 3: Stir in 2 lbs diced ripe tomatoes, 2 cups chicken broth, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes.
4. Step 4: Remove from heat and blend the soup with an immersion blender until completely smooth (or transfer to a regular blender in batches).
5. Step 5: Return soup to low heat, stir in 1/4 cup fresh basil and 1/2 cup heavy cream, and warm through for 3 minutes until bubbles form around the edges but do not boil.