Description

This Middle-of-Winter Creamy Tomato Soup recipe combines simple pantry staples to create a rich, comforting meal perfect for chilly days. Featuring canned crushed tomatoes, fresh herbs, and a creamy finish using either dairy or plant-based milk, it’s easy to prepare and packed with vibrant flavor. Ideal for a quick family dinner or make-ahead meal, the soup pairs wonderfully with crusty bread or a grilled cheese sandwich.

Ingredients

Scale

Base 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

Herbs and Liquids

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 (such as Pinot Grigio)

Creaminess & Seasoning

2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Kosher salt, to season
Ground black pepper, to season

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Instructions

Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Once hot, add diced onion and carrots. Season with 1 teaspoon kosher salt and black pepper to taste. Cook, stirring occasionally, until vegetables soften about 5-6 minutes. Add garlic, tomato paste, and crushed red pepper flakes if using. Cook for 1-2 minutes until tomato paste browns and garlic is fragrant.
Build and simmer the soup: Stir in fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine. Bring to a boil, then lower heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes until vegetables are tender.
Blend the soup: Carefully transfer soup to a stand blender in batches, filling ⅔ full. Remove center cap from lid and cover with a thick kitchen towel while blending until smooth and creamy. Return blended soup to pot. Alternatively, blend directly in pot using an immersion blender.
Finish the soup with cream: Stir in cream or milk of choice. Warm over medium-low heat, stirring occasionally until heated through. Adjust seasoning with salt and pepper to taste.
Serve: Ladle into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for a comforting meal.

Notes

White wine enhances the flavor, with dry unoaked varieties like Pinot Grigio preferred. Substitute with dry vermouth or vegetable broth plus a splash of apple cider vinegar if avoiding alcohol.
Use heavy cream or whole milk for richer texture; unsweetened almond or oat milk are good dairy-free alternatives. Avoid strong-flavored milks like coconut.
Prep diced onion and carrots ahead and store in airtight container refrigerated up to 5 days to reduce cooking time.
Store cooled soup in airtight container refrigerated up to 5 days. Reheat on stovetop or microwave.
Freeze soup in airtight containers or individual portions for up to 3 months. Thaw overnight in refrigerator before reheating.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg