Real-Ingredient Tomato Basil Soup

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

A vibrant, unadulterated soup made with sun-ripened tomatoes and fresh basil, capturing the essence of summer in every spoonful. This italian-inspired soups (vegetarian) ready in about 45 minutes pairs peeled and diced ripe tomatoes, extra-virgin olive oil, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 lbs, peeled and diced ripe tomatoes
• 2 tbsp extra-virgin olive oil
• 1/2, finely diced yellow onion
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh basil
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and cook for 5 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in the diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
3. Step 3: Add 1 cup chicken broth and 1/4 cup chopped fresh basil to the pot. Bring to a gentle simmer and cook for 5 more minutes. Stir in 1/4 cup heavy cream and remove from heat. Let sit for 5 minutes before serving.