Description
This Middle-of-Winter Creamy Tomato Soup recipe is a comforting, flavorful dish made with canned crushed tomatoes, fresh herbs, and a creamy finish. It features a base of sautéed onions, carrots, and garlic, enhanced by tomato paste, aromatic herbs, and a splash of wine for depth, then blended to a smooth, velvety texture. Perfect for chilly days, this soup offers both a rich taste and simple preparation, suitable for enjoying with crusty bread or a grilled cheese sandwich.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
Tomato Base
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- one 28-ounce can crushed tomatoes
Liquids
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until vegetables become slightly softened. Then stir in garlic, tomato paste, and crushed red pepper flakes if using, cooking for an additional 1-2 minutes until the tomato paste browns lightly and garlic is fragrant.
- Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine (if using) to the pot, stirring to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover with lid and simmer for 15 minutes, until the vegetables are fully tender and flavors meld.
- Blend: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the blender lid center cap and cover the opening with a thick kitchen towel to vent while blending. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée until smooth. Return blended soup to the pot.
- Finish the creamy tomato soup: Stir in the cream, milk, or dairy-free milk substitute of your choice. Cook over medium-low heat, stirring occasionally, until warmed through. Adjust salt and pepper seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a heartwarming meal. Enjoy!
Notes
- White wine adds complex flavor; use dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth or (for non-alcoholic) vegetable broth plus a splash of apple cider vinegar if wine isn’t available.
- For a rich, creamy texture, use heavy cream, half and half, or whole milk. For dairy-free, mild unsweetened plant milks like almond milk work well; avoid strong-flavored milks like coconut.
- Prep vegetables in advance by dicing onion and carrots and storing in an airtight container in the refrigerator for up to 5 days to reduce active prep time.
- Store cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on stovetop or microwave.
- Freeze soup in airtight containers or portioned containers for up to 3 months. Thaw overnight in refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
