Spicy Tomato Basil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A creamy, aromatic soup with roasted tomatoes, fresh basil, and a hint of heat. This italian-inspired soups (vegetarian) ready in about 50 minutes pairs diced tomatoes, small, diced onion, garlic cloves 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

• 4 cups, diced tomatoes
• 1 small, diced onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1/2 cup coconut milk
• 1/2 cup, fresh basil leaves
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in diced tomatoes, red pepper flakes, salt, and black pepper. Cook for 10 minutes until tomatoes break down. Use an immersion blender to puree until smooth.
3. Step 3: Add 1/2 cup coconut milk and 2 tbsp olive oil. Cook for 5 minutes until heated through. Stir in fresh basil leaves and adjust seasoning. Serve warm with a drizzle of olive oil.