Tomato-Basil Slow-Simmered Soup with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting, deeply flavored tomato soup simmered with garden-fresh herbs. This italian-inspired soups (vegetarian) ready in about 42 minutes pairs (canned, fire-roasted) diced tomatoes, vegetable broth, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 4 cups (canned, fire-roasted) diced tomatoes
• 2 cups vegetable broth
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 2 tbsp, chopped fresh basil
• 1 tbsp olive oil
• 1/2 tsp dried oregano

Instructions

1. Step 1: Heat 1 tbsp olive oil in a heavy pot over medium heat. Add 1 medium finely diced onion and cook for 5 minutes until translucent, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 4 cups diced tomatoes (canned, fire-roasted) and 2 cups vegetable broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low and add 1/2 tsp dried oregano.
3. Step 3: Cover and simmer for 25 minutes, stirring occasionally, until flavors meld. Remove from heat, stir in 2 tbsp chopped fresh basil, and let sit for 5 minutes before serving.