Description

A rich and comforting Middle-of-Winter Creamy Tomato Soup made using canned tomatoes, fresh herbs, and a touch of cream for warmth and smoothness. This easy recipe incorporates aromatic vegetables, garlic, and optional white wine for depth, resulting in a velvety, flavorful soup perfect for chilly days.

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

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, to season (about 1 teaspoon initially, plus more to taste)
Ground black pepper, to taste

Tomatoes & Liquids

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 milk, etc.)

Serving Suggestions

Additional cracked black pepper, crushed red pepper flakes, and fresh basil leaves for garnish
Crusty bread or Gooey Mozzarella Grilled Cheese Sandwich, for serving

Instructions

Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat until hot. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Cook the vegetables, stirring occasionally, until they soften slightly, about 5-6 minutes. Then stir in the garlic, tomato paste, and crushed red pepper flakes if used, cooking for another 1-2 minutes until the tomato paste browns slightly and the garlic releases its fragrance.
Build and Simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes, or until the vegetables are completely tender and flavors meld.
Blend: Carefully transfer the soup in batches to a stand blender, filling it no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel to prevent splatters. Blend until smooth and creamy, then return the soup to the pot. Alternatively, use an immersion blender to puree the soup directly in the pot until smooth.
Finish the Creamy Tomato Soup: Stir in the heavy cream, milk, or plant milk of choice. Cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Ladle the hot soup into bowls. Garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for a perfect comforting meal. Enjoy!

Notes

For a richer flavor, use heavy cream; for a lighter version, substitute with milk or unsweetened plant-based milk like almond or oat milk.
The optional white wine adds depth but can be omitted for a non-alcoholic version.
If fresh herbs are unavailable, dried thyme can be used; however, fresh basil is recommended for best flavor.
Adjust spiciness by varying the amount of crushed red pepper flakes or leaving them out entirely.
To make this soup vegan, use plant-based milk and ensure the vegetable broth is vegan.
For a smoother texture, strain the soup after blending if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 220 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: Creamy tomato soup, canned tomatoes soup, winter soup, easy tomato soup, vegetarian soup, comforting soup