Tomato Basil Puree Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A velvety tomato soup infused with fresh basil that dissolves into the puree, offering a subtle herbal note without visible leaves. This italian-inspired soups ready in about 45 minutes pairs olive oil, large, finely chopped onion, minced garlic 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

• 2 tbsp olive oil
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 2 cups crushed tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup, chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 large onion, finely chopped, and 2 cloves garlic, minced; sauté for 5 minutes until soft and translucent.
3. Step 3: Stir in 2 cups crushed tomatoes and 2 cups vegetable broth; bring to a simmer and cook for 15 minutes.
4. Step 4: Add 1/4 cup fresh basil, chopped, and simmer for 5 minutes more.
5. Step 5: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Stir in 1 cup heavy cream and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes until heated through.