Tomato and Herb Soup
A velvety soup made with sun-warmed tomatoes, aromatic herbs, and a touch of cream for a rich, comforting bowl. This italian-inspired soups (vegetarian) ready in about 40 minutes pairs (chopped, preferably heirloom) tomatoes, (finely chopped) onion, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 6, 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 cups (chopped, preferably heirloom) tomatoes
- 1 (finely chopped) onion
- 2 cloves (minced) garlic
- 4 cups vegetable broth
- 1 tbsp (chopped) fresh thyme
- 1 tbsp (chopped) fresh basil
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 4 cups chopped tomatoes, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Reduce heat and let cook for 20-25 minutes, stirring occasionally, until the tomatoes are soft and the flavors meld.
- Step 4: Remove from heat and puree the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches and puree until creamy.
- Step 5: Stir in 1/2 cup heavy cream and heat through over low heat. Taste and adjust salt and pepper as needed. Serve warm, optionally with a drizzle of olive oil and a sprinkle of fresh herbs.
Frequently asked questions
How long does Tomato and Herb Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (finely chopped) onion from drying out.
Can I substitute ingredients in Tomato and Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Herb Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Herb Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
