Viburnum-Infused Tomato & Herb Soup with Garden Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs heirloom tomatoes, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 lbs, chopped heirloom tomatoes
• 1 medium, diced onion
• 1 medium, diced carrot
• 2 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh oregano
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 cups, packed spinach
• 1 tsp sea salt
• 1/2 tsp black pepper

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).