Sun-Kissed Tomato Basil Soup with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, herb-infused tomato soup that captures the essence of ripe summer tomatoes and garden-fresh basil. This mediterranean-inspired soups ready in about 40 minutes pairs large (about 1.5 pounds) ripe tomatoes, medium, finely diced yellow onion, minced garlic cloves 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

• 4 large (about 1.5 pounds) ripe tomatoes
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 2 cups low-sodium vegetable broth
• 1/2 cup, packed fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat until shimmering, then add 1 medium finely diced yellow onion and 3 minced garlic cloves, cooking for 3-4 minutes until the onion is translucent and fragrant.
2. Step 2: Add 4 large ripe tomatoes (cored and chopped) to the pot, stirring to combine, then pour in 2 cups low-sodium vegetable broth, bringing the mixture to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until tomatoes break down into a smooth texture.
4. Step 4: Remove from heat and stir in 1/2 cup packed fresh basil leaves and 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, then blend with an immersion blender until completely smooth.