Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

If you’re craving warmth and comfort on a chilly day, you absolutely have to try my Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe. It’s that soothing hug in a bowl that you didn’t know you needed—rich, velvety, and made with pantry staples like canned tomatoes. Believe me, once you taste this, you’ll be whipping it up all winter long!

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Ingredients You’ll Need

Each ingredient here plays a starring role in building that perfect balance of rich, tangy, and herbaceous flavors. Plus, most of these are pantry staples you’re likely to have on hand—making this soup a lifesaver for a quick weeknight dinner.

• Olive oil: Use a good-quality extra virgin olive oil to develop flavor when sautéing the vegetables.
• Yellow onion: Adds a subtle sweetness and depth when diced and cooked down.
• Carrots: They bring natural sweetness and body to your soup—don’t skip them!
• Garlic: Freshly minced or grated garlic gives that aromatic punch that wakes up the soup.
• Tomato paste: It’s the secret weapon that intensifies the tomato flavor and adds umami.
• Crushed red pepper flakes (optional): For a gentle warmth—feel free to adjust based on your heat tolerance.
• Fresh basil leaves and tender stems: They brighten the whole pot with fresh herbal notes.
• Fresh thyme leaves (or dried): Adds earthiness and balance to the soup along with basil.
• Canned crushed tomatoes (28-ounce can): The tomato hero of the recipe, packed with flavor despite being from a can!
• Vegetable stock or broth: Keeps the soup savory but light; you can use chicken stock if you prefer.
• Dry, unoaked white wine (optional): I love this little trick for bright acidity and complex flavor layers.
• Heavy cream, milk, or unsweetened plant milk: Pick your favorite for creaminess—dairy or dairy-free.
• Kosher salt and ground black pepper: For seasoning and that finishing touch of flavor contrast.

Variations

I’m all about making this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe your own. Sometimes I add a little kick, sometimes I keep it mild for the kids—either way, it’s always a hit.

• Spicy: When we want a little heat, I bump up the crushed red pepper flakes or stir in a dash of smoked paprika—this gives the soup a smoky warmth that’s so comforting.
• Dairy-free: I’ve switched to unsweetened almond milk or oat milk, which works beautifully without compromising creaminess.
• Wine-free option: If you prefer to avoid alcohol, just swap the wine with extra vegetable broth and a splash of apple cider vinegar for brightness—works like a charm.
• Herb substitution: Sometimes I swap thyme for oregano or parsley, depending on what I have on hand—each herb gives the soup a slightly different, delicious twist.

How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by warming the olive oil in a heavy pot—like a Dutch oven—over medium heat. Once it’s shimmering, toss in the diced onion and carrots, sprinkle with kosher salt and pepper. You’ll want to cook them gently for about 5-6 minutes until they soften and start to get a touch of color. This step is key because it’s where flavor deepens, so don’t rush! Then add your garlic, tomato paste, and if you like some heat, crushed red pepper flakes. Cook this mix for 1-2 minutes until you see the tomato paste darken slightly and you catch that wonderful garlicky aroma.

Step 2: Simmer and Develop That Beautiful Tomato Base

Now it’s time to add the fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine if using. Stir everything together and bring the pot to a boil. Once bubbling, lower the heat so it simmers gently—partially cover with the lid and let it cook for about 15 minutes. You’ll know it’s ready when the carrots are tender and the flavors have married into something seriously cozy and comforting.

Step 3: Blend to Silky, Creamy Perfection

Carefully transfer your hot soup in batches to a blender—fill each batch no more than two-thirds full. Remove the center piece from the blender lid and cover with a kitchen towel to avoid any splatter. Blend until smooth and luscious. Don’t have a blender? No worries! An immersion blender works like a dream and lets you blend directly in the pot, saving on cleanup.

Step 4: Add Cream and Warm Through

Return the blended soup to your pot, stir in the cream or milk of choice, and gently warm it over medium-low heat, stirring occasionally. This step finishes the soup with that unmistakable rich creaminess. Taste and adjust your salt and pepper—you might find it needs just a pinch more seasoning to sing.

Step 5: Serve and Enjoy!

Ladle your steaming soup into bowls, crack on some fresh black pepper, maybe sprinkle a few crushed red pepper flakes, and garnish with fresh basil leaves if you’ve got them. For me, nothing beats dunking some crusty bread or a gooey mozzarella grilled cheese sandwich into this soup. Seriously, my family goes crazy for this combo, and it makes dinner feel like a special occasion any night of the week.

How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Garnishes

I like to keep it simple for garnishes because the soup shines on its own. A few fresh basil leaves scattered on top add a pop of color and fresh flavor, while a light sprinkle of crushed red pepper flakes brings welcome warmth. Sometimes I drizzle just a touch of good olive oil or add a swirl of cream for the prettiest presentation and extra creaminess.

Side Dishes

My absolute favorite pairing is a gooey mozzarella grilled cheese sandwich. The melty cheese and crispy bread soak up the soup perfectly. Crusty artisan bread, garlic breadsticks, or even a simple green salad are lovely companions too if you want something lighter.

Creative Ways to Present

Hosting friends? Serve the soup in mini soup bowls or espresso cups as an appetizer. Garnish each with finely chopped herbs and a tiny drizzle of chili oil for flair. You can also top with a sprinkle of crispy pancetta or toasted pine nuts for added texture and sophistication.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then transfer it to airtight containers. Stored in the fridge, it keeps really well for up to 5 days. One of the best parts? The flavors deepen overnight, so leftovers taste even better the next day.

Freezing

Freezing is straightforward and a real time-saver for busy weeks. I pour the cooled soup into freezer-friendly containers or silicone trays to create individual portions (Souper Cubes are a game changer!). It freezes beautifully for up to 3 months. Just thaw in the fridge overnight when ready to enjoy.

Reheating

Reheat gently on the stove over medium-low heat, stirring often so it doesn’t scorch, or zap in the microwave in short bursts, stirring between intervals. I always add a splash of broth or cream when reheating if it seems a bit thick—that keeps that creamy silky texture intact.

FAQs

Final Thoughts

This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe holds a special place in my heart because it’s comforting, easy, and wildly delicious. It’s perfect for when fresh garden tomatoes are far behind us and freezer meals just won’t cut it. I hope you make a pot soon, wrap your hands around the warm bowl, and let it brighten your day like it does mine. Trust me, once you try it, this will be your go-to soup all winter long—and maybe beyond!

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