Description

This Middle-of-Winter Creamy Tomato Soup recipe is a comforting and velvety soup made from canned crushed tomatoes, simmered with fresh herbs and aromatic vegetables. It is blended into a smooth consistency and enriched with cream or plant-based milk, making it a perfect warming meal for cold days. The soup is flavorful, easy to prepare, and pairs wonderfully with crusty bread or a grilled cheese sandwich.

Ingredients

Vegetables and Aromatics

1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated

Herbs and Seasonings

1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or a generous pinch dried thyme)
Kosher salt, to season (about 1 teaspoon plus to taste)
Ground black pepper, to season (to taste)
Optional: up to 1 teaspoon crushed red pepper flakes

Liquids

3 tablespoons olive oil
4 tablespoons tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat, etc.)

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Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot (such as a Dutch oven) over medium heat. Once hot, add the diced onion and carrots. Season with kosher salt and black pepper. Cook, stirring occasionally, for 5-6 minutes until the vegetables soften slightly. Add the chopped garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and let it simmer for 15 minutes, until the vegetables are completely tender.
Blend the soup: Carefully transfer the soup in batches to a blender, filling it no more than two-thirds full. Remove the center cap from the lid and cover the opening with a thick kitchen towel for safety. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot until smooth.
Finish the creamy tomato soup: Return the blended soup to the pot if needed. Stir in the heavy cream or your choice of milk and heat over medium-low, stirring occasionally, until warmed through. Adjust seasoning with salt and pepper as desired.
Serve: Ladle the soup into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy your comforting winter soup!

Notes

You can substitute heavy cream with any unsweetened plant-based milk like almond or oat milk to make the soup lighter or vegan-friendly.
Adding white wine is optional but adds depth of flavor. If omitted, replace with additional vegetable broth.
Use crushed red pepper flakes sparingly if you want mild heat or omit entirely for a milder soup.
For a gluten-free option, ensure the vegetable broth you use is gluten-free and serve with gluten-free bread.
The soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American