Tomato-Basil Broth with Sun-Dried Tomatoes
A vibrant, herb-infused soup where sun-dried tomatoes rehydrate and deepen the tomato base in 30 minutes. This mediterranean-inspired soups ready in about 30 minutes pairs (14 oz, drained) diced tomatoes, oil-packed, drained sun-dried tomatoes, finely chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 can (14 oz, drained) diced tomatoes
- 2 tbsp, oil-packed, drained sun-dried tomatoes
- 1/4 cup, finely chopped fresh basil
- 3 cups chicken broth
- 1/4 cup white wine
Instructions
- Step 1: In a medium pot, heat diced tomatoes and sun-dried tomatoes over medium-low heat for 3 minutes, stirring occasionally, until sun-dried tomatoes soften and release oil.
- Step 2: Add chicken broth and white wine, bring to a simmer, and cook uncovered for 15 minutes to allow flavors to meld and the broth to reduce slightly.
- Step 3: Stir in chopped basil until wilted and fragrant, then remove from heat. Let rest 5 minutes before serving to let the flavors fully imbibe.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Basil Broth with Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 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-Basil Broth with Sun-Dried Tomatoes?
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 fresh basil from drying out.
Can I substitute ingredients in Tomato-Basil Broth with Sun-Dried Tomatoes?
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-Basil Broth with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Tomato-Basil Broth with Sun-Dried Tomatoes?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
