Sun-Drenched Tomato and Herb Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, simmered tomato soup with basil and garlic, finished with a drizzle of olive oil for a luminous finish. This italian-inspired soups ready in about 40 minutes pairs can diced tomatoes, fresh basil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and 3 minced garlic cloves, and sauté for 5 minutes until softened and golden.
  2. Step 2: Stir in 28 oz can of diced tomatoes (with juice), 2 cups vegetable broth, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook for 20 minutes.
  3. Step 3: Remove from heat, let cool slightly, then blend with an immersion blender until smooth. Return to pot, stir in 1/4 cup chopped fresh basil, and heat through for 2 minutes without boiling.
  4. Step 4: Serve hot, drizzling each bowl with a final 1/2 tsp of olive oil for a luminous sheen.

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Frequently asked questions

How long does Sun-Drenched Tomato and Herb Soup take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Drenched Tomato and Herb Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can diced tomatoes from drying out.

Can I substitute ingredients in Sun-Drenched Tomato and Herb Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Drenched Tomato and Herb Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Drenched Tomato and Herb Soup?

Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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