Tomato-Basil Soup with Avocado Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups (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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Return to low heat and warm gently for 2 minutes without boiling. Adjust salt and pepper to taste.

Frequently asked questions

How long does Tomato-Basil Soup with Avocado Cream 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 Soup with Avocado Cream?

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 tomatoes from drying out.

Can I substitute ingredients in Tomato-Basil Soup with Avocado Cream?

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 Soup with Avocado Cream 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.

Is Tomato-Basil Soup with Avocado Cream dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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