Description
Middle-of-Winter Creamy Tomato Soup is the ultimate cozy comfort food for chilly days. Made with canned tomatoes, fresh vegetables, and your choice of cream or plant milk, it’s rich, smooth, and heartwarming — perfect for lunch or dinner.
Ingredients
- 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
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or a generous pinch of 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, etc.)
- Kosher salt and ground black pepper, to season
Instructions
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
- Add onion and carrots, season with salt and pepper, and cook until softened, about 5–6 minutes.
- Stir in garlic, tomato paste, and crushed red pepper flakes; cook for 1–2 minutes until fragrant.
- Add basil, thyme, crushed tomatoes, vegetable broth, and wine. Stir well and bring to a boil.
- Reduce heat and simmer for 15 minutes, partially covered, until vegetables are tender.
- Blend the soup using a stand or immersion blender until smooth and creamy.
- Return to pot, stir in cream or milk of choice, and warm through on medium-low heat.
- Adjust seasoning and serve hot with fresh basil, pepper, or grilled cheese on the side.
Notes
Serve hot with crusty bread or grilled cheese. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. For a richer flavor, roast tomatoes before adding. To make it dairy-free, use plant-based milk. Add lentils or pasta for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American