Slow-Simmered Tomato Soup with Basil
A deeply flavorful tomato soup simmered with fresh herbs and vegetables, perfect for chilly evenings. This American soup recipe, ready in about 40 minutes, pairs olive oil, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 120 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 "Build a week of meals around this recipe" 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 onion, finely chopped
- 2 cloves garlic, minced
- 2 (28-oz) cans crushed tomatoes
- 4 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and cook for 5 minutes until softened and fragrant.
- Step 2: Stir in 2 (28-oz) cans crushed tomatoes, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- Step 3: Remove from heat, stir in 1/4 cup fresh basil, and let sit for 5 minutes before serving to allow flavors to meld.
