Description
A comforting Middle-of-Winter Creamy Tomato Soup made with canned crushed tomatoes, fresh herbs, and a rich touch of cream or non-dairy milk. This cozy soup features sautéed onions, carrots, garlic, and tomato paste, simmered with basil and thyme for deep flavor, then blended to a smooth, creamy perfection. Perfectly seasoned and ideal for a quick yet satisfying meal, it pairs beautifully with crusty bread or a grilled cheese sandwich.
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 and Spices
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or generous pinch dried thyme
- Optional: up to 1 teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to season
Tomato and Liquids
- 4 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (e.g., Pinot Grigio)
Creamy Component
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until vegetables soften slightly, about 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1-2 minutes until the tomato paste browns and the garlic becomes fragrant.
- Build and Simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine if using. Stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes, or until the vegetables are completely tender.
- Blend: Carefully transfer the soup in batches to a stand blender, filling the blender no more than two-thirds full. Remove the center cap from the lid and cover the hole with a thick kitchen towel to prevent splatter. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot until the soup reaches a creamy consistency. Return the blended soup to the pot.
- Finish the Creamy Tomato Soup: Stir in the cream, milk, or plant-based milk and cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a grilled cheese sandwich for a hearty meal. Enjoy!
Notes
- White wine adds complex flavor; use dry, unoaked varieties like Pinot Grigio. Substitute dry vermouth or vegetable stock with a splash of apple cider vinegar if avoiding alcohol.
- For creaminess, use heavy cream, half and half, or whole milk for dairy options. For dairy-free, opt for mild unsweetened plant milks such as almond or oat milk. Avoid coconut milk for this soup due to its strong flavor.
- Prepare the diced onion and carrots ahead of time and refrigerate in an airtight container for up to 5 days to reduce prep time at cooking.
- Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave until warmed through.
- Soup freezes well up to 3 months; portion into airtight containers or Souper Cubes for convenience. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
