This creamy tomato soup is the ultimate comfort dish for chilly winter days. Made with canned tomatoes, fresh herbs, and a touch of cream, it’s rich, velvety, and deeply flavorful. Paired with crusty bread or a grilled cheese sandwich, it’s a cozy meal that warms you from the inside out.
Why You’ll Love This Recipe
This soup takes humble pantry staples and turns them into something extraordinary. The slow simmering of onions, carrots, and garlic builds a delicious base, while tomato paste and herbs add depth. Blending gives the soup its smooth, creamy texture, and you can customize it with your choice of dairy or plant-based milk. It’s hearty yet elegant, perfect for both weeknight dinners and casual entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated
4 tablespoons tomato paste
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)
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
kosher salt and ground black pepper, to season
Directions
Heat the olive oil in a heavy-bottomed pot over medium heat. Add onion and carrots, season with salt and pepper, and cook for 5–6 minutes until softened.
Stir in garlic, tomato paste, and red pepper flakes if using. Cook for 1–2 minutes until fragrant and slightly browned.
Add basil, thyme, crushed tomatoes, vegetable stock, and wine (if using). Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes until vegetables are tender.
Blend the soup using a stand blender (in batches) or an immersion blender until smooth and creamy.
Return the soup to the pot and stir in cream, milk, or plant-based alternative. Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with black pepper, basil, or red pepper flakes, and serve with bread or grilled cheese.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Use fire-roasted canned tomatoes for a smoky flavor.
Swap basil for parsley or oregano for a different herbal note.
For a vegan version, use plant milk and a drizzle of olive oil instead of cream.
Add roasted red peppers for extra sweetness and depth.
Stir in cooked rice or small pasta to make it more filling.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup separates slightly after freezing, whisk well or blend again to restore its creamy texture.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but for best results, peel and seed them first, then cook them down longer to reduce excess liquid.
Do I have to use cream?
No, you can use milk or plant-based alternatives like oat or almond milk for a lighter version.
What can I serve with tomato soup?
Grilled cheese sandwiches, crusty bread, or a light salad pair wonderfully with this soup.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together.
How can I make it spicier?
Add extra red pepper flakes or a pinch of cayenne pepper to the aromatics.
Can I make it thicker?
Yes, simmer the soup longer to reduce liquid, or stir in a few spoonfuls of cooked rice before blending.
Is it gluten-free?
Yes, this soup is naturally gluten-free. Just be sure your stock is labeled gluten-free.
Can I add protein to this soup?
Absolutely. Stir in cooked chicken, beans, or lentils for a heartier meal.
Do I need to peel the carrots?
Peeling is optional. If the carrots are well scrubbed, you can leave the skin on.
Can I freeze this soup with cream already added?
Yes, though the texture may separate slightly. Blend again after reheating for a smooth consistency.
Conclusion
Middle-of-Winter Creamy Tomato Soup is the perfect bowl of comfort to brighten up cold days. With its rich flavors, velvety texture, and customizable ingredients, it’s a recipe you’ll return to again and again. Serve it with bread or a gooey grilled cheese for the ultimate cozy meal.
Middle-of-Winter Creamy Tomato Soup is a cozy, comforting recipe made with canned tomatoes, fresh herbs, and a touch of cream. This rich and velvety tomato soup is perfect for chilly days and pairs beautifully with crusty bread or a gooey grilled cheese sandwich. An easy, flavorful recipe ideal for weeknight dinners or casual entertaining.
Ingredients
3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated
4 tablespoons tomato paste
Optional: up to 1 teaspoon crushed red pepper flakes
2 cups heavy cream, milk, or unsweetened plant milk
Kosher salt and ground black pepper, to season
Instructions
Heat olive oil in a heavy-bottomed pot over medium heat. Add onion and carrots, season with salt and pepper, and cook for 5–6 minutes until softened.
Stir in garlic, tomato paste, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant and slightly browned.
Add basil, thyme, crushed tomatoes, vegetable stock, and wine (if using). Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes until vegetables are tender.
Blend the soup using a stand blender (in batches) or an immersion blender until smooth and creamy.
Return the soup to the pot and stir in cream, milk, or plant-based alternative. Taste and adjust seasoning with salt and pepper.
Ladle into bowls, garnish with black pepper, basil, or red pepper flakes, and serve with bread or grilled cheese.
Notes
Use fire-roasted canned tomatoes for a smoky flavor.
Swap basil for parsley or oregano for a different herbal note.
For a vegan version, use plant milk and olive oil instead of cream.
Add roasted red peppers for extra sweetness and depth.
Stir in cooked rice or pasta to make it more filling.
Store leftovers up to 4 days in the fridge or 3 months in the freezer.
