Description

This Middle-of-Winter Creamy Tomato Soup uses simple canned tomatoes combined with fresh aromatics and herbs, simmered to create a comforting, rich soup that is both easy to prepare and deeply flavorful. Finished with a creamy touch and optional white wine, it’s perfect for a cozy meal with crusty bread or a grilled cheese sandwich.

Ingredients

Scale

Aromatics and Base

3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated

Flavorings and Herbs

4 tablespoons tomato paste
Optional: up to 1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or generous pinch dried thyme)

Soup Base

1 (28-ounce) can crushed tomatoes
2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)

Creaminess and Seasoning

2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Kosher salt and ground black pepper, to season

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Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Stir occasionally and cook for 5-6 minutes until the vegetables soften slightly. Add the garlic, tomato paste, and crushed red pepper flakes if using; cook another 1-2 minutes until the tomato paste browns and the garlic is fragrant.
Build and simmer: Stir in the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and cook for 15 minutes until the vegetables are tender.
Blend: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the center cap from the lid and cover the opening with a thick kitchen towel while blending until smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup. Return blended soup to the pot.
Finish the creamy tomato soup: Stir in the cream or chosen milk alternative. Heat over medium-low, stirring occasionally, until the soup is warmed through. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle soup into bowls, garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a grilled cheese sandwich for a complete meal.

Notes

Use dry, unoaked white wines like Pinot Grigio for complex flavor. Wine substitutes include dry vermouth or vegetable stock with a splash of apple cider vinegar for a non-alcoholic option.
For a rich, creamy texture, heavy cream, half and half, or whole milk are ideal. For dairy-free or vegan versions, choose mild, unsweetened plant milks like almond or oat milk; avoid strong-flavored milks like coconut.
Prep veggies in advance by dicing onion and carrots and storing them in an airtight container in the refrigerator for up to 5 days to save time.
Store cooled soup in the refrigerator for up to 5 days; reheat on the stovetop or microwave.
Freeze portions in airtight containers or Souper Cubes for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 7g
Sodium: 450mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg