Slow-Cooked Tomato Basil Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply flavorful tomato soup simmered with fresh herbs and a touch of cream for a comforting weeknight meal. This Italian-inspired soup recipe (vegetarian), ready in about 70 minutes, pairs canned crushed tomatoes, vegetable broth, 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

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Instructions

1. 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.
2. Step 2: Stir in garlic and cook for 1 minute until fragrant. Add crushed tomatoes, broth, salt, and pepper; bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 45 minutes. Stir in fresh basil and simmer uncovered for 5 more minutes.
4. 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.