Description

This Middle-of-Winter Creamy Tomato Soup is a comforting and savory dish made with canned crushed tomatoes, fresh herbs, and a creamy finish. It’s easy to prepare on the stovetop using simple ingredients like onions, carrots, garlic, and tomato paste to build depth of flavor. The soup is blended until smooth and enriched with cream or a plant-based milk alternative, making it perfect for a cozy meal during the colder months.

Ingredients

Base Ingredients

3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated
4 tablespoons tomato paste
Optional: up to 1 teaspoon crushed red pepper flakes

Herbs & Tomatoes

1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
One 28-ounce can crushed tomatoes

Liquids

2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat, etc.)

Seasoning

Kosher salt
Ground black pepper

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Instructions

Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Sauté, stirring occasionally, until the vegetables soften slightly, about 5-6 minutes. Then, stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1-2 minutes until the tomato paste browns lightly and the garlic is fragrant.
Build and Simmer: Add the fresh basil leaves and thyme to the pot along with the crushed tomatoes, vegetable broth, and optional white wine. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it cook for 15 minutes until the vegetables are fully tender.
Blend: Carefully transfer the soup into a stand blender in batches, filling it no more than two-thirds full. Remove the center cap from the lid and cover the opening with a thick kitchen towel to prevent splatters. Blend until smooth and creamy. Alternatively, use an immersion blender to purée the soup directly in the pot.
Finish the Creamy Tomato Soup: Return the blended soup to the pot if needed. Stir in the heavy cream, or your preferred milk alternative, and warm the soup over medium-low heat while stirring occasionally. Taste and adjust seasoning with salt and pepper as desired.
Serve: Ladle the warm soup into bowls and garnish with freshly cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for a satisfying meal.

Notes

Using a heavy-bottomed pot or Dutch oven helps prevent burning during the sauté and simmer stages.
If you prefer a lighter soup, substitute heavy cream with unsweetened plant-based milk like almond or oat milk.
The addition of white wine is optional but adds a subtle acidity and complexity; replace with more vegetable broth if omitting.
The soup can be made gluten-free and vegetarian depending on the broth used.
For easier cleanup and convenience, use an immersion blender to blend soup directly in the pot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American