Slow-Cooked Tomato Basil Soup with Fresh Herbs
A deeply flavorful tomato soup simmered with fresh herbs and a touch of cream for a comforting weeknight meal. This italian-inspired soups (vegetarian) ready in about 70 minutes pairs canned crushed tomatoes, vegetable broth, 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 6, 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
- 28 oz canned crushed tomatoes
- 1 cup vegetable broth
- 1, finely diced yellow onion
- 1, grated carrot
- 2, chopped celery stalks
- 3, minced garlic cloves
- 1/4 cup, chopped fresh basil
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook for 8 minutes until softened but not browned.
- Step 2: Stir in garlic and cook for 1 minute until fragrant. Add crushed tomatoes, broth, salt, and pepper; bring to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 45 minutes. Stir in fresh basil and simmer uncovered for 5 more minutes.
- Step 4: Remove from heat and stir in heavy cream. Use an immersion blender to puree until smooth, or transfer to a regular blender in batches.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato Basil Soup with Fresh Herbs take to make?
Total time is about 70 minutes (15 min prep + 55 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 Basil Soup with Fresh Herbs?
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 canned crushed tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Tomato Basil Soup with Fresh Herbs?
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 Basil Soup with Fresh Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Tomato Basil Soup with Fresh Herbs 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
- ★★★★☆
Very good for a 55-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
