Description
This Middle-of-Winter Creamy Tomato Soup uses simple pantry ingredients like canned crushed tomatoes, fresh herbs, and a touch of cream to create a comforting, velvety soup perfect for chilly days. With the option to blend the soup smooth and finish with rich cream or a dairy-free alternative, it’s both hearty and adaptable for various diets.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Herbs and Seasonings
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- Optional: up to 1 teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to season
Tomato Base and Liquids
- one 28-ounce can crushed tomatoes
- 4 tablespoons tomato paste
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
Cream and Dairy Alternatives
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat until hot. 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 crushed red pepper flakes if using, cooking another 1-2 minutes until tomato paste browns and garlic is fragrant.
- Build and simmer: Add fresh basil leaves, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir to combine, then bring mixture to a boil. Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 15 minutes until vegetables are completely tender.
- Blend: Carefully transfer soup in batches to a stand blender, filling no more than ⅔ full. Remove center cap from blender lid and cover opening with a thick kitchen towel. Blend until smooth and creamy, then return soup to pot. Alternatively, use an immersion blender to purée soup directly in the pot.
- Finish the creamy tomato soup: Stir in the cream or milk alternative. Warm the soup over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle soup into bowls. Garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a satisfying meal.
Notes
- White wine adds complex flavor; dry, unoaked white wines like Pinot Grigio work best. Substitute dry vermouth or vegetable broth with a splash of apple cider vinegar if avoiding alcohol.
- For a richer soup, use heavy cream, half and half, or whole milk. For dairy-free or vegan options, unsweetened almond or oat milk are good choices; avoid coconut milk due to strong flavor.
- Prep vegetables in advance by dicing onion and carrots and store in airtight container in refrigerator for up to 5 days to reduce prep time at cooking.
- Store cooled soup in airtight container in refrigerator up to 5 days. Reheat on stovetop or microwave until warm.
- Freeze soup in airtight containers or portioned molds up to 3 months. Thaw overnight in refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
