Description
This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful dish made with canned crushed tomatoes, fresh aromatics, and a touch of cream for richness. Perfect for chilly days, it combines sautéed onions, carrots, garlic, and tomato paste, simmered with herbs and broth before being blended smooth. A splash of dry white wine adds complexity, while optional crushed red pepper flakes offer a gentle heat. The soup is easy to prepare, freezer-friendly, and delicious served with crusty bread or a grilled cheese sandwich.
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 & Canned Goods
- one 28-ounce can crushed tomatoes
- 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 & Seasonings
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- kosher salt, to season (about 1 teaspoon plus to taste)
- ground black pepper, to taste
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid, such as a Dutch oven, over medium heat. When hot, add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Continue cooking for 1-2 minutes until the tomato paste browns slightly and the garlic is fragrant.
- Build and simmer: Add the fresh basil leaves, thyme, crushed tomatoes, vegetable broth, and white wine (if using) to the pot and stir to combine well. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes 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 blender lid’s center cap and cover the opening with a thick kitchen towel for safety. Blend until smooth and creamy. Return the blended soup to the pot. Alternatively, use an immersion blender directly in the pot to puree the soup until smooth.
- Finish the creamy tomato soup: Stir in the cream, milk, or plant-based milk of choice. Cook over medium-low heat, stirring occasionally, until the soup is 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, and fresh basil leaves if desired. Serve with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a perfect comforting meal. Enjoy!
Notes
- Wine Flavor: Using dry, unoaked white wine like Pinot Grigio enhances the soup’s complexity. Substitute with dry vermouth or for a non-alcoholic version, use vegetable broth plus a splash of apple cider vinegar.
- Cream Options: For dairy, heavy cream, half and half, or whole milk works well. For dairy-free versions, unsweetened mild plant-based milks like almond or oat milk are recommended. Avoid coconut milk to prevent overpowering flavor.
- Meal Prep: Dice onion and carrots ahead of time, store in an airtight container in the refrigerator for up to 5 days to save prep time.
- Storage and Reheating: Refrigerate cooled leftovers in an airtight container for up to 5 days. Reheat on the stovetop or microwave until hot.
- Freezing: Freeze cooled soup in airtight containers or portioned containers like Souper Cubes for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
