Sun-Drenched Tomato Basil Soup with Fresh Herbs

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

A bright, deeply flavorful tomato soup simmered with fresh basil and herbs, capturing the warmth of sunlight in every spoonful. This italian-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, medium, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 112 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

• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 (14 oz) cans diced tomatoes
• 4 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves, cooking for 5 minutes until onion is golden and fragrant.
2. Step 2: Stir in 2 cans (14 oz each) diced tomatoes (with juice), 4 cups vegetable broth, 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to meld flavors.
4. Step 4: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Return to pot and reheat gently for 2 minutes before serving.