Tomato-Basil Soup with Avocado Cream
A rich, velvety soup made with ripe tomatoes and fresh basil, thickened naturally with avocado for a dairy-free, nutrient-packed meal. This Italian-inspired soup recipe (dairy-free), ready in about 30 minutes, pairs tomatoes, avocado, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium tomatoes
- 1 avocado
- 1/4 cup fresh basil
- 2 cloves garlic
- 2 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Dice 4 medium tomatoes and mince 2 garlic cloves. Heat 1 tbsp olive oil in a medium pot over medium heat, add garlic, and sauté for 1 minute until fragrant.
- Step 2: Add diced tomatoes, 2 cups chicken broth, 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes until tomatoes break down.
- Step 3: Remove from heat and let cool slightly. Stir in 1 avocado (peeled and pitted) and 1/4 cup fresh basil. Blend with an immersion blender until completely smooth.
- Step 4: Return to low heat and warm gently for 2 minutes without boiling. Adjust salt and pepper to taste.
