Sun-Drenched Tomato Basil Soup with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A bright, herb-infused tomato soup that channels the golden warmth of sunlight. This Italian-inspired soup recipe, ready in about 35 minutes, pairs olive oil, 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 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
• 1 (28-ounce) can diced tomatoes
• 1/2 cup vegetable broth
• 1/4 cup, chopped sun-dried tomatoes
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh basil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add 1 (28-ounce) can diced tomatoes, 1/2 cup vegetable broth, 1/4 cup chopped sun-dried tomatoes, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return to the pot and stir in 2 tbsp chopped fresh basil. Reheat gently before serving.