Light Tomato-Basil Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A simple, velvety tomato soup made with sun-ripened tomatoes and fresh basil, finished with a touch of cream for richness without heaviness. This italian-inspired soups ready in about 30 minutes pairs ripe tomatoes, ½ cup onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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 cups ripe tomatoes
• ½ cup onion
• 1 clove garlic
• 1 cup low-sodium vegetable broth
• 2 tbsp fresh basil
• 2 tbsp heavy cream
• 1 tsp olive oil
• ¼ tsp salt
• pinch black pepper

Instructions

1. Step 1: Finely chop ½ cup onion and mince 1 garlic clove. Heat 1 tsp olive oil in a pot over medium heat, then sauté onion and garlic for 3-4 minutes until soft and fragrant, stirring frequently.
2. Step 2: Add 2 cups chopped ripe tomatoes, 1 cup vegetable broth, ¼ tsp salt, and a pinch of black pepper to the pot. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally until tomatoes break down.
3. Step 3: Remove from heat and blend the soup with an immersion blender until smooth. Return to low heat, stir in 2 tbsp fresh basil and 2 tbsp heavy cream, and simmer for 2 more minutes until warmed through and slightly thickened.