Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

I’m so excited to share this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe with you because it’s honestly one of my favorite comfort foods when the cold months drag on. This soup is cozy, creamy, and doesn’t rely on fresh tomatoes (which can be sadly flavorless or unavailable in winter!). Instead, it uses pantry staples like canned tomatoes and simple veggies to deliver a rich, luscious bowl of warmth that feels like a hug in a bowl. Trust me, you’ll want to keep a batch of this homemade soup on hand for those chilly nights.

this Recipe

Ingredients You’ll Need

All of these ingredients come together to create a flavor-packed, creamy tomato soup that’s straightforward but far from boring. I recommend using good-quality canned crushed tomatoes—they really make a difference. Also, feel free to swap out the cream for a plant-based milk to keep things dairy-free without losing that silky finish.

• Olive oil: Extra virgin for better flavor and richness when sautéeing the veggies.
• Yellow onion: Adds natural sweetness and depth as it softens.
• Carrots: Give the soup a subtle sweetness and body.
• Garlic: Freshly minced or grated for a fragrant punch.
• Tomato paste: Deepens the tomato flavor with a touch of caramelized richness.
• Crushed red pepper flakes (optional): Adds a gentle heat to balance the creamy texture.
• Fresh basil leaves: Bright, herbal notes that complement the tomatoes perfectly.
• Fresh thyme or dried thyme: Earthiness that rounds out the soup’s complexity.
• Canned crushed tomatoes (28 ounces): The base of the soup – juicy, vibrant, and perfectly winter-friendly.
• Vegetable stock or broth: Adds body and extra flavor without overpowering.
• Dry, unoaked white wine (optional): I love Pinot Grigio here for a subtle acidity and aroma; it’s optional but really ups the flavor game.
• Cream, milk, or unsweetened plant milk: Heavy cream gives richness, or you can choose almond or oat milk if you want a lighter or dairy-free option.
• Kosher salt and black pepper: To season the soup perfectly to your taste.

Variations

I love how adaptable this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe is. Once you know the basics, feel free to try out variations to suit your mood or dietary needs. Don’t be afraid to make this recipe your own—you’ll be surprised by how small tweaks can bring exciting new flavors to your bowl!

• Spicy Kick: I sometimes add a pinch more crushed red pepper flakes or a dash of smoked paprika for warmth—my family goes crazy for the extra heat in winter.
• Dairy-Free Version: Switching to unsweetened almond or oat milk keeps it creamy but lighter; just skip the heavy cream if you want to avoid dairy.
• Herb Variations: Swap thyme for rosemary or add a bay leaf while simmering for an earthy twist.
• Wine-Free Option: Simply replace the wine with extra vegetable broth and a splash of apple cider vinegar—still delicious!

How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Step 1: Cook the Aromatics to Build Flavor

Start by heating olive oil in a heavy-bottomed pot over medium heat—this is where the magic begins. Toss in the diced onion and carrots with a good pinch of salt and pepper. Stir every few minutes as they soften and become fragrant—this takes about 5 to 6 minutes. When the veggies are tender, add your garlic, tomato paste, and red pepper flakes if you’re using them. Cook for just a minute or two more until the tomato paste takes on a slight brown hue and the garlic smells incredible. This step builds a rich base you’ll notice in every bite.

Step 2: Add the Tomatoes, Herbs, and Liquids

Next, throw in the fresh basil and thyme, followed by your crushed tomatoes, vegetable broth, and if you’re using it, the white wine. Give everything a good stir, bringing it to a rolling boil before turning the heat down to a gentle simmer. Partially cover your pot and let it cook for 15 minutes—it allows the flavors to meld and the veggies to soften completely. You’ll come back to a deeply fragrant, hearty soup base that smells like winter comfort itself.

Step 3: Blend to Creamy Perfection

Carefully transfer the soup to a blender in batches—never fill the blender more than two-thirds full to avoid spills. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel for safety and venting. Blend until ultra-smooth and creamy. If you prefer, an immersion blender is a great shortcut. Return the velvety soup back to the pot once blended.

Step 4: Finish with Cream and Seasoning

Finally, stir in your cream or milk substitute and gently warm the soup over medium-low heat, stirring occasionally. Taste and adjust with salt and pepper—this is where you dial in the perfect balance. You’ll love the silky texture with just the right accent of herbs and sweetness.

Step 5: Serve and Enjoy

Ladle your soup into bowls, crack some fresh black pepper on top (because I always love a little peppery pop), and sprinkle more crushed red pepper flakes or basil if you like. Pair it with a chunk of crusty bread or maybe a grilled cheese sandwich if you’re feeling indulgent. This soup is all about cozy vibes and savoring each creamy spoonful.

How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Garnishes

I usually top my soup with freshly cracked black pepper and a few torn basil leaves—it adds a fresh, herbal lift that’s so inviting. Sometimes I sprinkle a little Parmesan or drizzle olive oil for extra richness. For a bit of heat, a pinch of crushed red pepper flakes never fails to brighten things up.

Side Dishes

Nothing beats dipping crusty sourdough bread into this creamy tomato soup, but I also love pairing it with a gooey mozzarella grilled cheese sandwich for a nostalgic, cozy meal. A simple green salad or roasted vegetables balance the richness and round out the plate beautifully.

Creative Ways to Present

For holiday dinners or special winter gatherings, I like serving this soup in rustic bread bowls—that always wows guests and adds an extra special touch. You can also swirl a little pesto or cream on top in pretty patterns for a restaurant-quality look. Adding toasted pine nuts or crispy fried basil leaves adds crunch and elegance if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup to room temperature and transfer it to an airtight container. It keeps perfectly in the fridge for up to five days, and in fact, the flavors get better the next day. When reheating, I gently warm it on the stovetop over low heat, stirring to keep it smooth and creamy.

Freezing

This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe freezes like a dream. I portion leftovers into Souper Cubes or small containers so I can defrost just the right amount later. It lasts up to three months in the freezer. Just thaw in the fridge overnight before reheating.

Reheating

When reheating, use low to medium heat on the stovetop and stir frequently to prevent the cream from separating. If the soup has thickened too much, add a splash of broth or milk to loosen it back up. Microwave reheating works well too—heat in bursts, stirring in between.

FAQs

Final Thoughts

Out of all the soups I’ve made through long winters, this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe remains a staple I keep coming back to. It’s easy to prepare, uses ingredients most of us have on hand, and produces a bowl that’s cozy, rich, and simply satisfying. Whether you’re sipping it on a quiet night or serving it up for friends and family, this recipe feels like a warm, delicious hug every time. Give it a go—you won’t regret having this soup in your comfort food rotation!

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