Simple Tomato and Rosemary Soup
A light, vibrant soup featuring ripe tomatoes and fresh rosemary, perfect for a quick weeknight meal. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs medium, diced ripe tomatoes, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 4 medium, diced ripe tomatoes
- 1 medium, diced yellow onion
- 2, minced garlic cloves
- 1 tablespoon, finely chopped fresh rosemary
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 medium diced yellow onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in 2 minced garlic cloves and 1 tablespoon chopped fresh rosemary; cook for 1 minute until fragrant.
- Step 3: Add 4 medium diced ripe tomatoes, 3 cups chicken broth, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 15 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return to pot and reheat gently for 5 minutes.
- Step 5: Adjust seasoning, ladle into bowls, and garnish with extra rosemary if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Tomato and Rosemary Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simple Tomato and Rosemary Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe tomatoes from drying out.
Can I substitute ingredients in Simple Tomato and Rosemary Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple Tomato and Rosemary Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simple Tomato and Rosemary Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
