Middle-of-Winter Creamy Tomato Soup Recipe

If you’re craving something cozy that warms your soul in the chilliest months, this Middle-of-Winter Creamy Tomato Soup Recipe is an absolute game-changer. Rich, velvety, and bursting with the brightness of basil and the earthiness of thyme, it’s the perfect balance of comfort and freshness. Using simple pantry staples like canned crushed tomatoes and everyday fresh ingredients, you can whip up a soup that feels indulgent without any fuss—ideal for those snowy evenings when all you want is a hug in a bowl.

Ingredients You’ll Need

The magic of this Middle-of-Winter Creamy Tomato Soup Recipe lies in the simplicity and quality of its ingredients. Each one plays a vital role to build layers of flavor, texture, and that gorgeous creamy consistency.

• Olive oil: The base for sautéing, adds richness and a subtle fruity aroma.
• Yellow onion: Provides a sweet and mellow foundation once softened.
• Carrots: Adds natural sweetness and body to the soup.
• Garlic: Infuses the soup with a warm, aromatic punch.
• Tomato paste: Concentrates the tomato flavor and deepens the color.
• Crushed red pepper flakes (optional): Gives just a hint of gentle heat to balance the creaminess.
• Fresh basil leaves and tender stems: Brings a bright, herbaceous note that freshens the soup beautifully.
• Fresh thyme leaves: Adds subtle earthiness for complexity.
• Crushed tomatoes (28-ounce can): The heart of the recipe, offering that classic tomato base with texture.
• Vegetable stock or broth: Creates a flavorful liquid base and keeps the soup light.
• Dry, unoaked white wine (optional): Enhances the depth and adds a slight tanginess that rounds out the flavors.
• Heavy cream, milk, or unsweetened plant milk: Infuses the soup with creaminess and silkiness, tailored to your preference.
• Kosher salt and ground black pepper: Essential for seasoning layers and highlighting all the flavors.

How to Make Middle-of-Winter Creamy Tomato Soup Recipe

Step 1: Cook the Aromatics

Start by warming your olive oil in a heavy-bottomed pot over medium heat—this sets the stage for flavor. Toss in the diced yellow onion and carrots, seasoning lightly with salt and pepper. Cook these until they smell sweet and soften just enough, about 5 to 6 minutes. Then, stir in the minced garlic, tomato paste, and optional crushed red pepper flakes, cooking until the tomato paste turns slightly brown and the garlic becomes beautifully fragrant. This step builds a rich, savory backbone for our soup.

Step 2: Build and Simmer

Next up, add the fresh basil, thyme, crushed tomatoes, vegetable broth, and if you’re feeling fancy, the white wine. Give everything a loving stir to combine all those fresh and canned ingredients into a flavorful symphony. Bring it up to a boil and then lower the heat to let it simmer gently for around 15 minutes. This is where the flavors meld, and the carrots soften completely, making the soup naturally sweet and vibrant.

Step 3: Blend to Perfection

Once your soup has simmered to tender goodness, it’s time to blend. Carefully transfer the hot soup to a blender in batches, never more than two-thirds full. Remove the blender lid’s center cap, covering it with a kitchen towel to avoid splashes, and blend until luxuriously smooth. If you prefer, you can use an immersion blender directly in the pot for a quicker approach with less cleanup.

Step 4: Finish the Creamy Tomato Soup

Return the blended soup to the pot and gently fold in your choice of cream, milk, or plant-based alternative. Warm it up over medium-low heat, stirring occasionally until the soup is heated through without boiling. Season with extra salt and pepper to your liking. This final step brings the soup’s creamy texture to life, delivering richness with every spoonful.

How to Serve Middle-of-Winter Creamy Tomato Soup Recipe

Garnishes

Don’t underestimate the power of a thoughtful garnish! A sprinkle of cracked black pepper, a few flakes of crushed red pepper for a kick, and some fresh basil leaves add color and pop to your soup. These simple touches elevate the eating experience, making each bowl inviting and Instagram-worthy.

Side Dishes

This soup shines beautifully alongside crusty bread, perfect for dipping and soaking up its creamy essence. For an indulgent pairing, a Gooey Mozzarella Grilled Cheese Sandwich is your best friend—crispy, cheesy, and perfect for dunking. These complements make your meal satisfying and complete, perfect for cold winter days when comfort food is king.

Creative Ways to Present

Serve the soup in colorful bowls or rustic mugs to brighten your table. For a restaurant-style touch, drizzle a little basil-infused olive oil or a swirl of cream on top. You can even sprinkle toasted pine nuts or a bit of grated Parmesan for extra texture. The possibilities are endless and guarantee your Middle-of-Winter Creamy Tomato Soup Recipe never gets boring.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is likely!), let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a handy meal for busy weekday lunches or quick dinners.

Freezing

This soup freezes beautifully thanks to its simple ingredients and creamy texture. Pour the cooled soup into freezer-friendly containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

When it’s time to enjoy leftovers, warm the soup over low to medium heat, stirring often to prevent sticking. Add a splash of cream or broth if it seems too thick. Avoid boiling to keep the creamy texture silky and smooth—just warm and comforting.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you have ripe, juicy tomatoes, you can substitute them by roasting and then blending them for a fresher take. Just be mindful it might alter the cooking time slightly, but the depth of flavor will be fantastic.

Is there a dairy-free option for the cream?

Definitely. Unsweetened plant milks like almond, oat, or cashew milk work wonderfully to create that creamy texture without dairy. Just pick a neutral-flavored one for the best balance.

Can I make this soup spicy?

Yes! Increase the crushed red pepper flakes or add a pinch of cayenne pepper during cooking to kick up the heat. Just add gradually until it suits your taste buds.

What can I substitute for white wine?

If you prefer to skip the wine, simply replace it with more vegetable broth. The wine adds brightness and acidity, but the soup will still taste amazing without it.

Can I make this soup in a slow cooker?

For sure! Sauté your aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4. Blend and add cream at the end for that perfect finish.

Final Thoughts

This Middle-of-Winter Creamy Tomato Soup Recipe is one of those delicious staples you’ll want to keep in your repertoire forever. It’s simple enough for a weeknight meal yet comforting enough to become a wintertime favorite. Trust me, once you’ve tasted that creamy, herb-infused tomato goodness, you’ll wonder how you ever braved the cold without it. So grab your pot, gather those humble ingredients, and treat yourself to a bowl of pure warmth and joy.

Middle-of-Winter Creamy Tomato Soup Recipe

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This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful recipe made with canned crushed tomatoes, fresh herbs, and a touch of cream or plant-based milk. Perfect for chilly days, it combines aromatic vegetables, tomato paste, and rich creaminess to create a deliciously smooth and warming bowl of soup that pairs wonderfully with crusty bread or grilled cheese sandwiches.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Aromatics and Flavor Base

• 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 and Liquids

• 1 cup fresh basil leaves and tender stems
• 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
• One 28-ounce can crushed tomatoes
• 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.)
• Kosher salt and ground black pepper, to season

Instructions

1. Cook the Aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add 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. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook an additional 1-2 minutes until the tomato paste browns slightly and garlic becomes fragrant.
2. Build and Simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer. Partially cover and simmer for 15 minutes until the vegetables are fully tender and flavors meld.
3. Blend the Soup: Carefully transfer the soup in batches to a blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the hole with a thick kitchen towel for safety. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup until smooth.
4. Finish the Soup: Return the blended soup to the pot if needed. Stir in the heavy cream, milk, or plant-based milk. Warm over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to taste.
5. Serve: Ladle the soup into bowls. Garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves as desired. Serve alongside crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a fulfilling meal. Enjoy!

Notes

• You can substitute the heavy cream with milk or unsweetened plant milk such as almond or oat milk for a lighter or dairy-free option.
• Adjust the amount of crushed red pepper flakes to control the spice level or omit entirely for a milder soup.
• The white wine is optional but adds a subtle depth of flavor; use dry, unoaked varieties for best results.
• Use an immersion blender for easier blending directly in the pot and fewer cleanup steps.
• Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stove.