Low-Simmered Tomato Basil Soup
A velvety tomato soup slow-cooked on low heat to intensify natural sweetness, finished with fresh basil for aromatic depth. This american-inspired soups ready in about 45 minutes pairs diced tomatoes, fresh basil leaves, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 6, 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
- 28 oz diced tomatoes
- 1/4 cup fresh basil leaves
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over low heat. Add 1 medium finely diced onion and 2 minced garlic cloves, stirring constantly for 3-4 minutes until translucent and fragrant, not browned.
- Step 2: Stir in 28 oz diced tomatoes (with juice), 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer (bubbles just breaking the surface) and cook uncovered for 25 minutes, stirring occasionally to prevent sticking.
- Step 3: Remove from heat and blend with an immersion blender until completely smooth. Return to low heat, stir in 1/4 cup fresh basil leaves and 1/2 cup heavy cream, cooking for 3 more minutes until warmed through but not boiling.
- Step 4: Taste and adjust seasoning, then ladle into bowls while serving immediately for best texture.
Frequently asked questions
How long does Low-Simmered Tomato Basil Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Simmered Tomato Basil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes from drying out.
Can I substitute ingredients in Low-Simmered Tomato Basil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Simmered Tomato Basil Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Simmered Tomato Basil Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
