What Was Best? Herb-Infused Tomato Soup
A vibrant, garden-fresh tomato soup where the best herbs make all the difference—no 'the' needed for this crowd-pleaser. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs diced ripe tomatoes, finely chopped yellow onion, grated carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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, diced ripe tomatoes
- 1, finely chopped yellow onion
- 1, grated carrot
- 2, chopped celery stalks
- 1/4 cup, chopped fresh basil
- 2 tbsp, chopped fresh thyme
- 3 cloves, minced garlic
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat, add onion, carrot, and celery, and cook for 8 minutes until softened and translucent.
- Step 2: Stir in garlic and cook for 1 minute until fragrant, then add diced tomatoes, basil, thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- Step 3: Pour in chicken stock, bring to a gentle simmer, and cook for 20 minutes, stirring occasionally.
- Step 4: Use an immersion blender to puree the soup until completely smooth, or transfer to a blender in batches.
- Step 5: Return soup to pot, stir in heavy cream, and heat gently for 5 minutes until warmed through—do not boil.
- Step 6: Taste and adjust seasoning, then serve hot with a sprinkle of fresh basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was Best? Herb-Infused Tomato Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover What Was Best? Herb-Infused Tomato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced ripe tomatoes from drying out.
Can I substitute ingredients in What Was Best? Herb-Infused Tomato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale What Was Best? Herb-Infused Tomato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is What Was Best? Herb-Infused Tomato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
