Solar-Powered Tomato Basil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant, slow-simmered tomato soup with fresh basil and a hint of garlic, perfect for cool evenings. This italian-inspired soups ready in about 50 minutes pairs tomatoes, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 lbs tomatoes
• 1 large onion
• 3 cloves garlic
• 1/2 cup fresh basil
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Core and chop tomatoes into 1-inch pieces. Finely chop onion and mince garlic.
2. Step 2: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Add tomatoes, 1/2 cup basil, salt, and pepper to the pot. Simmer uncovered for 25 minutes, stirring occasionally, until tomatoes break down and mixture thickens.
4. Step 4: Stir in vegetable broth and remaining 1/4 cup basil. Simmer for 10 more minutes. Remove from heat.
5. Step 5: Use an immersion blender to puree soup until smooth (or carefully transfer to a blender in batches). Adjust seasoning to taste before serving.