Vintage Cruiser Tomato Basil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A nostalgic, slow-simmered tomato soup with fresh basil and a hint of cream, evoking the comfort of classic American kitchens. This american-inspired soups ready in about 55 minutes pairs ripe tomatoes, yellow onion, carrot 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 lbs ripe tomatoes
• 1/2 cup yellow onion
• 1/2 cup carrot
• 1/4 cup fresh basil
• 1/4 cup heavy cream
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Core and chop 2 lbs ripe tomatoes into 1-inch pieces. Finely dice 1/2 cup yellow onion and 1/2 cup carrot; mince 1/4 cup fresh basil leaves.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and carrot, sautéing for 5 minutes until softened but not browned.
3. Step 3: Add tomatoes, 2 cups vegetable broth, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally until tomatoes break down.
4. Step 4: Remove pot from heat. Use an immersion blender to puree soup until smooth, or transfer to a blender in batches. Return to pot.
5. Step 5: Stir in 1/4 cup heavy cream and simmer gently for 5 minutes until heated through — do not boil, or cream may curdle.