Description
This Middle-of-Winter Creamy Tomato Soup is a comforting, rich, and velvety soup perfect for chilly days. Made with simple pantry ingredients like canned crushed tomatoes, fresh herbs, and a splash of white wine, it delivers deep, layered flavors. The soup is blended smooth and finished with cream or dairy-free milk for a luscious texture. Ideal as a cozy lunch or dinner served with crusty bread or a gooey 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 Seasonings
- optional: up to 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- kosher salt and ground black pepper, to season
Tomato & Liquids
- 4 tablespoons tomato paste
- one 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine (e.g., Pinot Grigio)
- 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 over medium heat. Add the diced onion and carrots, seasoning them with 1 teaspoon kosher salt and ground black pepper to taste. Stir occasionally and cook until the vegetables soften, about 5-6 minutes. Then stir in the garlic, tomato paste, and crushed red pepper flakes if using, cooking for another 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir to combine thoroughly. 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 and flavors meld.
- Blend: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds of the blender pitcher. Remove the center cap and cover the opening with a thick kitchen towel before blending to avoid splatters. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup. Return the blended soup to the pot.
- Finish the creamy tomato soup: Stir in the cream, milk, or plant-based milk of choice. 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 and garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a satisfying meal. Enjoy!
Notes
- White wine adds complexity; use dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth or forgo alcohol with extra vegetable broth plus a splash of apple cider vinegar.
- For creaminess, use heavy cream, half and half, or whole milk. Dairy-free options include unsweetened almond or oat milk. Avoid coconut milk due to strong flavor.
- Prep vegetables ahead by dicing onion and carrots; store in airtight container in fridge up to 5 days for quicker meal prep.
- Store cooled soup in airtight containers in refrigerator for up to 5 days. Reheat on stovetop or microwave.
- Freeze soup in portions up to 3 months. Thaw overnight in fridge and reheat before serving.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
