Slow-Simmered Tomato Soup with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A deeply flavorful tomato soup made with sun-ripened tomatoes and fresh basil, simmered slowly to develop rich, sweet depth. This italian-inspired soups ready in about 65 minutes pairs tomatoes, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 3 lbs tomatoes
• 1 onion
• 1 carrot
• 2 stalks celery
• 1/2 cup fresh basil
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp sea salt

Instructions

1. Step 1: Core and dice 3 lbs tomatoes into 1/2-inch pieces. Finely chop 1 diced onion, 1 diced carrot, and 2 diced celery stalks.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking for 8 minutes until softened and translucent, stirring occasionally.
3. Step 3: Add tomatoes and 2 cups vegetable broth, bringing to a gentle simmer. Cover partially and cook for 30 minutes, stirring occasionally, until tomatoes break down and mixture thickens.
4. Step 4: Remove from heat and stir in 1/2 cup fresh basil and 1/2 cup heavy cream. Season with 1 tsp sea salt and blend with an immersion blender until smooth. Return to low heat for 2 minutes to warm through without boiling.