Slow-Simmered Tomato Basil Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful, chunky tomato soup simmered with aromatic herbs and fresh basil, perfect for cold evenings. This Italian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs extra-virgin olive oil, 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

• 2 tbsp extra-virgin olive oil
• 1, finely diced onion
• 1, finely diced carrot
• 2 stalks, finely diced celery
• 3 cloves, minced garlic
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced carrot, and 2 diced celery stalks, cooking for 8 minutes until softened and translucent — stir occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 28 oz canned crushed tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
4. Step 4: Cover pot partially and simmer for 30 minutes, stirring occasionally, until flavors meld and vegetables are very tender.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh basil, and blend half the soup with an immersion blender until smooth. Return to pot, stir gently, and adjust seasoning before serving.