Sunbeam Tomato Soup with Basil Foam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A radiant, golden tomato soup topped with a light basil foam that captures the essence of sunlight in every spoonful. This italian-inspired soups ready in about 55 minutes pairs tomatoes, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 tomatoes
• 1 large onion
• 2 cloves garlic
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Core and chop 2 lbs tomatoes into 1-inch pieces, finely dice 1 large onion, and mince 2 garlic cloves.
2. Step 2: In a large pot, heat a drizzle of oil over medium heat, add the onion and garlic, and sauté for 5 minutes until softened and translucent.
3. Step 3: Add the chopped tomatoes, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a simmer and cook for 20 minutes until tomatoes are completely broken down.
4. Step 4: Use an immersion blender to puree the soup until completely smooth, then stir in 1/2 cup heavy cream and heat gently for 5 minutes until warmed through.
5. Step 5: Blend 1/2 cup fresh basil with 2 tbsp water until smooth, then strain through a fine-mesh sieve into a small bowl. Use a whisk to create a light foam on top of each serving just before serving.