Revert to Classic Tomato Basil Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, creamy tomato soup that brings back the nostalgic flavors of the old MSN homepage experience, with a touch of nostalgia in every spoonful. This American soup recipe, ready in about 55 minutes, pairs unsalted butter, yellow onion, and carrot for a weeknight-friendly dinner. Each serving lands at about 220 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 "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 unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium carrot, grated
• 2 celery stalk, finely diced
• 14.5 oz canned diced tomatoes
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried basil
• 1/2 tsp sea salt
• 2 tbsp fresh basil, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion, 1 grated carrot, and 2 diced celery stalks. Cook for 8 minutes until vegetables are softened and translucent.
2. Step 2: Stir in 14.5 oz canned diced tomatoes, 2 cups chicken broth, 1 tsp dried basil, and 1/2 tsp sea salt. Bring to a gentle simmer and cook uncovered for 15 minutes.
3. Step 3: Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a blender in batches.
4. Step 4: Return soup to pot and stir in 1/2 cup heavy cream. Heat gently for 5 minutes until warmed through, avoiding boiling.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh basil until the soup is vibrant green and aromatic.