Tomato Basil 'Imbibe' Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered tomato soup where basil and garlic flavors fully infuse the broth, creating a deeply aromatic and velvety bowl that embraces the essence of summer. This italian-inspired soups ready in about 35 minutes pairs olive oil, large (diced) onion, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 tbsp olive oil
• 1 large (diced) onion
• 3 cloves (minced) garlic
• 2 cups crushed tomatoes
• 2 cups vegetable broth
• 1/4 cup (chopped) fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp heavy cream

Instructions

1. Step 1: In a large pot over medium heat, warm 2 tbsp olive oil until shimmering; add 1 diced large onion and cook for 5 minutes until translucent and soft, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 cups crushed tomatoes, 2 cups vegetable broth, 1/4 cup chopped fresh basil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; bring to a gentle simmer and cook uncovered for 20 minutes to allow flavors to imbue and meld.
3. Step 3: Remove from heat, stir in 1 tbsp heavy cream until fully incorporated, and let stand for 5 minutes before serving to thicken slightly and deepen the flavor.