Description
This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful recipe that makes use of canned crushed tomatoes and fresh herbs. Rich with a creamy texture from dairy or plant-based milk and a touch of white wine for depth, it is perfect for cozying up during cold days. Simple aromatics and a smooth blend make this soup both satisfying and soothing.
Ingredients
Scale
Vegetables & Herbs
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
Liquids & Dairy
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Pantry Items
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- one 28-ounce can crushed tomatoes
- optional: up to 1 teaspoon crushed red pepper flakes
- kosher salt, to season
- ground black pepper, to season
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid over medium heat. Once the oil is hot, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until the vegetables soften slightly. Add the garlic, tomato paste, and optional crushed red pepper flakes, and cook for an additional 1-2 minutes until the tomato paste browns and the garlic is fragrant.
- Build and simmer: Add the basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are completely tender.
- Blend: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full each time. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel while blending to prevent splatters. Blend until smooth and creamy, then return the soup to the pot. Alternatively, use an immersion blender to blend the soup directly in the pot to smooth consistency.
- Finish the creamy tomato soup: Stir in the cream (or your choice of milk) and cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into individual bowls. Garnish with cracked black pepper, extra crushed red pepper flakes if desired, and fresh basil leaves. Serve alongside crusty bread or a grilled cheese sandwich for a comforting meal. Enjoy!
Notes
- White wine adds complexity to the soup’s flavor; dry, unoaked varieties like Pinot Grigio work best. Substitute dry vermouth or a mix of vegetable broth and a splash of apple cider vinegar for a non-alcoholic version.
- For creaminess, heavy cream, half and half, or whole milk provide richness. For dairy-free or vegan options, use mild unsweetened plant milks such as almond or oat milk; avoid coconut milk which can overpower the soup.
- Prep veggies ahead of time by dicing onion and carrots and storing them airtight in the refrigerator for up to 5 days, speeding up meal prep.
- Store leftover soup in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
- The soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as usual.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
