Description

This Middle-of-Winter Creamy Tomato Soup is a comforting and rich dish made from pantry staples like canned crushed tomatoes, fresh herbs, and creamy dairy or plant-based milk. Perfectly balanced with aromatic vegetables and a touch of spice, this soup is blended to a smooth, velvety texture and served warm for an ideal cold-weather meal.

Ingredients

Scale

Vegetables & Aromatics

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

Herbs & Seasonings

optional: up to 1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
Kosher salt and ground black pepper, to season

Tomato Base

4 tablespoons tomato paste
one 28-ounce can crushed tomatoes

Liquids

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 milk, etc.)

Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5-6 minutes. Then stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1-2 minutes until the tomato paste browns 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 everything together well, 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 stand blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the hole with a thick kitchen towel while blending to avoid splatters. Blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot to blend the soup until smooth.
Finish the creamy tomato soup: Return the blended soup to the pot if using a stand blender. Stir in the cream, milk, or plant-based milk and cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Ladle the soup into individual bowls. Garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves as desired. Serve hot with crusty bread or pair with a Gooey Mozzarella Grilled Cheese Sandwich for a satisfying meal. Enjoy!

Notes

For a non-alcoholic version, omit the white wine and replace with an equal amount of vegetable broth.
To make the soup vegan or dairy-free, use unsweetened plant milk such as almond or oat milk instead of heavy cream.
Blend carefully and in batches to prevent hot soup from splashing out of the blender.
Adjust the crushed red pepper flakes according to your desired spice level or omit entirely for a milder soup.
This soup reheats well and can be stored in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Creamy Tomato Soup, Winter Soup, Canned Tomatoes, Comfort Food, Vegetarian Soup, Easy Dinner, Homemade Soup