Tangy Tomato & Apple Cider Vinegar Soup with Herb Swirl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A velvety tomato soup brightened with a splash of apple cider vinegar, finished with a swirl of fresh basil and a hint of sour tang that elevates its depth. This italian-inspired soups ready in about 55 minutes pairs tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 medium onion
• 1 medium carrot
• 2 cloves garlic
• 2 cups chicken broth
• 1 tbsp apple cider vinegar
• 1/4 cup fresh basil
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice 1 medium onion, 1 medium carrot, and 2 cloves garlic, then sauté in 1 tbsp olive oil over medium heat for 5 minutes until soft and fragrant.
2. Step 2: Add 2 lbs peeled and chopped tomatoes to the pot, stirring to combine, and cook for 8 minutes until tomatoes break down and release liquid.
3. Step 3: Pour in 2 cups chicken broth, 1 tbsp apple cider vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper, then simmer uncovered for 20 minutes until flavors meld and liquid reduces slightly.
4. Step 4: Remove from heat, blend soup with an immersion blender until completely smooth, then return to low heat. Stir in 1/4 cup heavy cream and 1/4 cup chopped fresh basil until the soup is warm and the basil is wilted, adjusting salt to taste.