Sun-Ripened Tomato and Basil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A sun-kissed tomato soup made with ripe tomatoes and fresh basil, embodying the warmth of sunlight. This italian-inspired soups ready in about 40 minutes pairs medium, finely chopped onion, minced garlic, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 lbs, diced into 1/2-inch pieces ripe tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 cups vegetable broth
• 1/2 cup, chopped fresh basil
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground 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 3 minced garlic cloves, sautéing for 5 minutes until golden and fragrant.
2. Step 2: Stir in 2 lbs diced ripe tomatoes, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Bring to a simmer and cook for 25 minutes, stirring occasionally, until tomatoes break down completely.
3. Step 3: Remove from heat and blend with an immersion blender until smooth. Return to low heat, stir in 1/2 cup chopped fresh basil, and simmer for 5 more minutes until heated through. Serve warm.