Sanford-Style Tomato Basil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting homemade tomato soup with fresh basil and a touch of cream, simmered to perfection for a cozy meal. This italian-inspired soups ready in about 45 minutes pairs canned diced tomatoes, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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

• 1 (28 oz) can canned diced tomatoes
• 1/2 cup finely diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery stalks
• 2 minced garlic cloves
• 1/4 cup chopped fresh basil
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking for 5 minutes until softened but not browned.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant. Add canned diced tomatoes (with juice), chicken broth, salt, and black pepper, then bring to a gentle simmer.
3. Step 3: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
4. Step 4: Remove from heat and blend the soup with an immersion blender until smooth. Return to low heat and stir in 1/4 cup heavy cream and 1/4 cup chopped fresh basil, heating gently for 2 minutes until warmed through but not boiling.