Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful dish made with canned crushed tomatoes, fresh herbs, and a touch of cream. Perfect for chilly days, the soup features sautéed aromatics like onions, carrots, and garlic, combined with tomato paste and herbs for depth. After simmering and blending to a smooth consistency, it’s finished with cream or your choice of milk, delivering a luscious and satisfying experience that pairs wonderfully with crusty bread or grilled cheese.
- 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 and Canned Goods
- 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.)
Oils and Seasonings
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, season with 1 teaspoon kosher salt and black pepper to taste. Cook, stirring occasionally, until vegetables soften slightly, about 5-6 minutes. Stir in garlic, tomato paste, and optional crushed red pepper flakes, cooking another 1-2 minutes until tomato paste browns and garlic is fragrant.
- Build and simmer: Add fresh basil leaves and thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15 minutes until the vegetables are completely tender.
- Blend the soup: Carefully transfer the soup in batches to a stand blender, filling it no more than two-thirds full. Remove the center cap from the blender lid and cover the hole with a thick kitchen towel to prevent splattering. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot until fully blended.
- Finish the creamy tomato soup: Return the blended soup to the pot, stir in heavy cream or chosen milk, and warm over medium-low heat. Stir occasionally to prevent sticking and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Pair with crusty bread or a gooey mozzarella grilled cheese sandwich for a perfect meal.
Notes
- For a dairy-free version, substitute heavy cream with unsweetened plant-based milk such as almond or oat milk.
- Using dry, unoaked white wine adds subtle acidity and depth but can be omitted if preferred or for a non-alcoholic version.
- Adjust crushed red pepper flakes according to your spice preference or omit for a milder soup.
- The soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
- If using dried thyme instead of fresh, add a pinch as it is more concentrated.
