Unstirred Smoky Tomato Basil Soup with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A rustic tomato soup with deep smoky notes from roasted peppers, finished with a bright herb garnish for balanced richness. This italian-inspired soups ready in about 40 minutes pairs diced tomatoes, red bell pepper, onion 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 cans (14 oz each, fire-roasted) diced tomatoes
• 1, roasted and diced red bell pepper
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion until translucent (5 minutes), then add garlic and roasted bell pepper, cooking for 2 more minutes until fragrant.
2. Step 2: Add diced tomatoes (with juice), vegetable broth, salt, and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Step 3: Remove from heat and stir in 3 tbsp chopped basil. Return to low heat, add heavy cream, and cook for 5 minutes until slightly thickened but not boiling. Stir in remaining basil before serving.