Slow-Cooked Tomato Basil Soup with Fresh Parsley
A comforting bowl of soup made with ripe tomatoes, fresh basil, and a touch of parsley for a vibrant, garden-fresh flavor. This italian-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, diced onion
- 2 cloves, minced garlic
- 2 (28 oz) cans crushed tomatoes
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil
- 1/4 cup, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves; cook for 5 minutes until onion is translucent and garlic is fragrant.
- Step 2: Stir in 2 (28 oz) cans crushed tomatoes and 4 cups vegetable broth; bring to a simmer and cook for 20 minutes.
- Step 3: Stir in 1/4 cup fresh basil and 1/4 cup fresh parsley; season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5 more minutes until flavors meld.
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 Parsley take to make?
Total time is about 50 minutes (15 min prep + 35 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 Parsley?
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 Basil Soup with Fresh Parsley?
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 Parsley 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 Slow-Cooked Tomato Basil Soup with Fresh Parsley 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
- ★★★★★
The slow-cooked tomatoes gave the soup such a rich flavor, and the fresh parsley at the end was the perfect touch. My family went back for seconds!
- ★★★★★
This recipe is a winner! I made it for a dinner party and everyone loved it. The slow-cooking really enhanced the tomato taste.
- ★★★★★
Easily the best tomato basil soup I've ever made. The fresh parsley really brightened it up. Will be making this often!
