Low-Heat Tomato Basil Soup
A gently simmered tomato soup with fresh basil, perfect for chilly evenings without overpowering heat. This American-inspired soup recipe, ready in about 60 minutes, pairs ripe tomatoes, yellow onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 4 medium, chopped ripe tomatoes
- 1 medium, finely diced yellow onion
- 3 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 2 cups chicken broth
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over low heat. Add 1 medium finely diced yellow onion and cook for 8 minutes, stirring occasionally, until translucent and soft but not browned.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 4 medium chopped ripe tomatoes and 1/2 tsp salt. Simmer uncovered at a bare bubble for 25 minutes, stirring every 5 minutes to prevent sticking.
- Step 3: Remove from heat, stir in 1/4 cup chopped fresh basil and 2 cups chicken broth. Return to low heat and simmer gently for 10 minutes. Season with 1/4 tsp black pepper before serving.
