Low-Simmered Tomato Basil Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A rich, velvety tomato soup simmered gently with fresh basil and cream, perfect for chilly evenings. This Italian-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs olive oil, onion, carrots 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 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 2 (28-oz) cans crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1/4 cup heavy cream
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over low heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 10 minutes until softened.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 (28-oz) cans crushed tomatoes and 2 cups vegetable broth, stirring to combine.
3. Step 3: Bring to a gentle simmer over low heat, then reduce heat to maintain a bare simmer. Cook uncovered for 45 minutes, stirring occasionally.
4. Step 4: Stir in 1/4 cup fresh basil and 1/4 cup heavy cream, cooking for 5 more minutes until heated through. Season with salt and pepper to taste.