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 generous pinch 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 milk, etc.)

Kosher salt and ground black pepper, to season

Instructions

Step 1: Heat the olive oil in a heavy-bottomed pot with a lid over medium heat. Add the diced onion and carrots, then season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5–6 minutes.

Step 2: Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1–2 minutes, until the tomato paste browns slightly and the garlic becomes fragrant.

Step 3: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine if using. Stir to combine well, then bring the mixture to a boil. Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 15 minutes until the vegetables are tender.

Step 4: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the blender lid’s center cap and cover the hole with a kitchen towel while blending. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.

Step 5: Return the blended soup to the pot. Stir in the cream or milk of choice and warm over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to taste.

Step 6: Ladle the soup into bowls and 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 satisfying meal.

Tips & Variations

For a lighter version, substitute heavy cream with unsweetened plant milk like almond or oat milk.

Add a splash of balsamic vinegar for extra depth and brightness.

Use fresh thyme if available, but dried thyme works well too—just use less as it is more concentrated.

To make it vegan, choose vegetable broth and a plant-based cream or milk.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, but canned tomatoes provide a consistent, rich flavor year-round. If using fresh tomatoes, peel and cook them down to achieve a similar texture and taste.

Is it necessary to blend the soup?

Blending creates the creamy, smooth texture that makes this soup comforting. If you prefer a chunkier soup, you can mash the vegetables slightly instead of fully blending.