Slow-Cooked Tomato and Basil Soup
Tomatoes and herbs simmer slowly to create a deeply flavored, aromatic broth with a velvety texture. This mediterranean-inspired soups ready in about 70 minutes pairs olive oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 tbsp olive oil
- 1 large onion
- 2 cloves garlic
- 3 cups diced tomatoes
- 2 cups vegetable broth
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 8 minutes until translucent and golden.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3 cups diced tomatoes and 2 cups vegetable broth.
- Step 3: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Step 4: Stir in 1/2 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 10 more minutes.
- Step 5: Remove from heat and stir in 1/4 cup heavy cream until fully incorporated. Let stand for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato and Basil Soup take to make?
Total time is about 70 minutes (10 min prep + 60 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 Slow-Cooked Tomato and Basil 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and Basil 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 Slow-Cooked Tomato and Basil 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.
What goes well with Slow-Cooked Tomato and Basil Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
