Viburnum-Infused Tomato & Herb Soup with Garden Greens

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fragrant tomato soup infused with garden herbs and a hint of floral note, made with tomatoes from Denver's garden centers and simmered with fresh greens. This American soup recipe (vegetarian), ready in about 55 minutes, pairs heirloom tomatoes, onion, and carrot for a weeknight-friendly dinner. Each serving lands at about 240 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 "Build a week of meals around this recipe" 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 lbs heirloom tomatoes, chopped
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 cups spinach, packed
• 1 tsp sea salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat and add 1 tbsp olive oil. Sauté 1 diced medium onion and 1 diced medium carrot for 5 minutes until softened and translucent.
2. Step 2: Add 2 lbs chopped heirloom tomatoes, 2 tbsp chopped fresh thyme, 1 tbsp chopped fresh oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 8 minutes, stirring frequently, until tomatoes break down and mixture is fragrant.
3. Step 3: Pour in 3 cups vegetable broth, bring to a gentle simmer, and cook for 20 minutes to meld flavors.
4. Step 4: Remove from heat and use an immersion blender to puree until smooth. Return to low heat and stir in 1/2 cup heavy cream and 2 cups packed spinach until spinach wilts and soup is heated through (about 2 minutes).