President's Budget Soup

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

A simple, hearty tomato soup made with pantry staples and fresh herbs, simmered to perfection for a comforting meal. This American-inspired soup recipe, ready in about 35 minutes, pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 2 tbsp olive oil
• 1 medium onion
• 1 carrot
• 2 stalks celery
• 2 cloves garlic
• 1 (14.5 oz) can canned diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion, 1 finely chopped carrot, and 2 finely chopped celery stalks; cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (14.5 oz) diced tomatoes (with juice), 2 cups low-sodium vegetable broth, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a simmer, reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: Remove from heat and use an immersion blender to puree until smooth (or transfer to a blender in batches).
6. Step 6: Return to pot and stir in 1/4 cup heavy cream; heat gently for 2 minutes without boiling. Adjust seasoning if needed.