Solar Roasted Tomato Basil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Creamy tomato soup enriched with sun-dried tomatoes and fresh basil, simmered to deep, sweet flavor. This italian-inspired soups ready in about 35 minutes pairs olive oil, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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

• 1 tbsp olive oil
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 1/4 cup, drained and chopped sun-dried tomatoes
• 1/2 cup vegetable broth
• 1/2 cup milk
• 1/4 cup, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/2 cup chopped onion and cook for 3-4 minutes until soft.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can diced tomatoes, 1/4 cup chopped sun-dried tomatoes, and 1/2 cup vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Step 4: Remove from heat and stir in 1/2 cup milk, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Blend with an immersion blender until smooth, or transfer to a countertop blender in batches (vent the lid). Return to pot and heat gently for 2 minutes.