One-Pot Tomato Basil Soup with Cream
A velvety, herb-infused soup made with crushed tomatoes, fresh basil, and a touch of cream for richness. This Italian-American soup recipe, ready in about 35 minutes, pairs olive oil, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream
- to taste salt
- to taste black pepper
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more, stirring constantly until fragrant.
- Step 2: Stir in 28 oz crushed tomatoes and 2 cups vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally. Add 1/4 cup chopped basil, salt, and black pepper to taste.
- Step 3: Stir in 1/2 cup heavy cream and cook for 5 minutes more, until heated through. Do not boil to prevent curdling. Serve immediately.
