Tomato-Basil Soup with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant, chunky tomato soup made with ripe tomatoes and a generous amount of fresh basil, perfect for cool evenings. This italian-inspired soups (vegetarian) ready in about 45 minutes pairs can diced tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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

• 28 oz can diced tomatoes
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 2 cloves garlic
• 2 cups vegetable broth
• 1/2 cup fresh basil
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Finely chop 1 medium onion, 1 medium carrot, and 2 stalks celery. Mince 2 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Step 2: Add chopped onion, carrot, and celery, cooking for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 28 oz can diced tomatoes (with juice), 2 cups vegetable broth, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes.
4. Step 4: Remove pot from heat and let cool slightly. Transfer soup to a blender, adding 1/4 cup fresh basil, and blend until smooth (do not overfill blender).
5. Step 5: Return soup to the pot and stir in remaining 1/4 cup fresh basil. Simmer gently for 2-3 minutes until heated through. Adjust salt and pepper to taste before serving.