Real Flavor Tomato Basil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, slow-simmered tomato soup with fresh basil and a hint of cream for an authentic taste. This italian-inspired soups (vegetarian) ready in about 65 minutes pairs fresh tomatoes, large, chopped onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 lbs fresh tomatoes
• 1 large, chopped onion
• 2, diced carrots
• 2 stalks, diced celery
• 1/2 cup, chopped fresh basil
• 1/2 cup heavy cream
• 2 cups chicken stock
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice tomatoes, onion, carrots, and celery into 1/4-inch pieces. Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery, cooking for 5 minutes until softened.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant, then add tomatoes and cook for 8-10 minutes, stirring occasionally, until tomatoes break down and liquid reduces slightly.
3. Step 3: Add chicken stock, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally.
4. Step 4: Remove from heat and blend soup in batches using an immersion blender until completely smooth. Return to pot over low heat.
5. Step 5: Stir in 1/4 cup fresh basil, heavy cream, salt, and pepper. Simmer gently for 5 minutes until heated through, stirring constantly. Do not boil. Adjust seasoning to taste and serve with remaining basil.