Slow-Simmered Herb-Infused Tomato Soup
A rich, slow-simmered tomato soup with fresh herbs and a swirl of cream. This american-inspired soups ready in about 70 minutes pairs Canned whole tomatoes, Yellow onion, Carrot 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 whole tomatoes
- 1 medium Yellow onion
- 1 Carrot
- 2 Celery stalks
- 1/4 cup Fresh basil
- 1 tbsp Fresh thyme
- 2 tbsp Olive oil
- 2 cups Vegetable broth
- 1/2 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Finely chop 1 medium yellow onion, 1 carrot (peeled), and 2 celery stalks. Heat 2 tbsp olive oil in a large pot over medium heat and cook the vegetables for 8 minutes until softened and fragrant, stirring occasionally.
- Step 2: Add 28 oz canned whole tomatoes (with juice) to the pot and crush them with a wooden spoon until mostly broken down. Stir in 1/4 cup fresh basil (chopped), 1 tbsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Pour in 2 cups vegetable broth, bring to a gentle simmer, and cook uncovered for 25 minutes to meld flavors and reduce slightly, stirring occasionally.
- Step 4: Remove the pot from heat and carefully blend the soup using an immersion blender until smooth (or transfer to a blender in batches). Return to low heat and stir in 1/2 cup heavy cream until warmed through and fully incorporated.
- Step 5: Simmer gently for 5 more minutes until the soup reaches your desired consistency. Taste and adjust seasoning if needed. Serve hot with additional fresh basil for garnish.
Frequently asked questions
How long does Slow-Simmered Herb-Infused Tomato Soup take to make?
Total time is about 70 minutes (25 min prep + 45 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-Simmered Herb-Infused Tomato 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 canned whole tomatoes from drying out.
Can I substitute ingredients in Slow-Simmered Herb-Infused Tomato 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-Simmered Herb-Infused Tomato Soup 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.
What goes well with Slow-Simmered Herb-Infused Tomato Soup?
American 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
