Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
This Middle-of-Winter Creamy Tomato Soup is a comforting, rich, and flavorful dish perfect for chilly days. Made with canned crushed tomatoes, fresh herbs, and a creamy finish, this soup balances aromatic vegetables and herbs with a smooth, velvety texture. The recipe uses simple pantry staples and can be adapted with different milk or cream options to suit dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and 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
- 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 milk, etc.)
Other Ingredients
- 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 olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Cook while stirring occasionally for 5-6 minutes until the vegetables soften slightly. Then stir in the garlic, tomato paste, and optional crushed red pepper flakes, cooking for 1-2 minutes until the tomato paste browns and the garlic becomes fragrant.
- Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot, stirring to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover and let it simmer for 15 minutes until the vegetables are tender and flavors meld.
- Blend: Carefully transfer the soup in batches to a blender, filling no more than two-thirds full. Remove the center cap from the blender lid, cover the hole with a thick kitchen towel, and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup.
- Finish the creamy tomato soup: Return the blended soup to the pot if needed. Stir in the heavy cream or your choice of milk and cook over medium-low heat, stirring occasionally until warmed through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and optionally top with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves. Serve with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a complete meal. Enjoy!
Notes
- You can substitute the heavy cream with any plant-based milk such as almond or oat milk to make the soup dairy-free and lighter.
- The optional white wine adds depth and brightness; if omitted, simply increase vegetable broth by ½ cup.
- Use fresh herbs if possible for more vibrant flavor but dried thyme works well as a substitute.
- Adjust crushed red pepper flakes to your spice preference.
- For a smoother texture, strain the soup after blending if desired.
