One-Pot Creamy Tomato Basil Soup with Garlic Bread

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety tomato soup simmered to perfection in one pot, paired with homemade garlic bread for a comforting, no-fuss dinner. This Italian-inspired soup recipe, ready in about 35 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 medium, diced onion
• 2 cloves, minced garlic
• 1 (28-oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup, chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 cloves, minced garlic
• 1/4 cup, chopped parsley
• 1, sliced baguette

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1 (28-oz) can crushed tomatoes, 1 cup vegetable broth, 1/4 cup chopped fresh basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
3. Step 3: Stir in 1/2 cup heavy cream and continue simmering for 5 minutes until heated through and flavors meld. Remove from heat and let cool slightly.
4. Step 4: While soup simmers, melt 2 tbsp butter in a small skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1/4 cup chopped parsley. Brush mixture onto 1 sliced baguette and toast in a 350°F (175°C) oven for 5-7 minutes until golden.
5. Step 5: Serve hot soup in bowls with a side of toasted garlic bread.