Description
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
1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or pinch dried thyme)
1 (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
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
