Tomato and Endive Soup with Lemon Juice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting soup where the subtle bitterness of endive complements ripe tomatoes, lifted by a bright lemon finish. This french-inspired soups ready in about 40 minutes brings together heirloom tomatoes, endive, yellow onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 110 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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 cups heirloom tomatoes
• 4 oz endive
• 1/2 cup yellow onion
• 4 cups vegetable broth
• 1 tsp thyme
• 1 lemon
• 2 tbsp extra-virgin olive oil

Instructions

1. Step 1: Dice 1/2 cup yellow onion and 2 cups heirloom tomatoes into 1/2-inch cubes; thinly slice 4 oz endive into ribbons.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat, add onion, and sauté for 5 minutes until translucent, then stir in tomatoes and 1 tsp thyme and cook for 3 minutes until tomatoes soften.
3. Step 3: Add 4 cups vegetable broth to the pot, bring to a simmer, then add endive and cook for 10 minutes until tender; squeeze juice from 1 lemon into the soup and stir in, then ladle into bowls.