Real Classic Tomato Basil Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, vibrant soup made with ripe tomatoes and fresh basil—true to its Italian-American roots, with no artificial flavors or additives. This Italian-American soup recipe, ready in about 50 minutes, pairs olive oil, onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 240 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, finely chopped
• 2 garlic cloves, minced
• 28 oz (800g) canned whole tomatoes
• 2 cups (473ml) vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup (120ml) heavy cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 150g chopped onion and cook for 8 minutes until translucent and softened, stirring occasionally.
2. Step 2: Add 10g minced garlic and cook for 1 minute until fragrant, avoiding browning.
3. Step 3: Stir in 800g canned whole tomatoes (with juice), 473ml vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes to blend flavors.
4. Step 4: Remove from heat, let cool slightly, then puree with an immersion blender until smooth (or transfer to a blender in batches).
5. Step 5: Return soup to low heat, stir in 10g chopped basil and 120ml heavy cream. Heat gently for 2-3 minutes until warmed through (do not boil).
6. Step 6: Taste and adjust seasoning. Serve hot, garnished with extra basil and a drizzle of olive oil.