Description

This Middle-of-Winter Creamy Tomato Soup made with canned tomatoes is a comforting, flavorful, and easy-to-make dish perfect for chilly days. Combining sautéed aromatics, fresh herbs, and a smooth blend of tomatoes and cream, this soup offers a rich and velvety texture that’s both satisfying and delicious. It can be made with dairy or plant-based milk, making it adaptable for various dietary preferences.

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
4 tablespoons tomato paste
Optional: up to 1 teaspoon crushed red pepper flakes

Herbs and Liquids

1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or a 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.)

Seasoning

Kosher salt
Ground black pepper, to season

Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid, such as a Dutch oven, over medium heat. Add the diced onion and carrots once the oil is hot. Season with 1 teaspoon of kosher salt and black pepper to taste. Cook, stirring occasionally, until the vegetables have softened slightly, about 5-6 minutes. Stir in the garlic, tomato paste, and optional crushed red pepper flakes and cook another 1-2 minutes until the tomato paste browns and the garlic is fragrant.
Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir everything to combine well. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes until the vegetables are completely tender.
Blend: Carefully transfer the soup in batches to a stand blender, filling the blender no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel for safety while blending. Blend until the soup is smooth and creamy. Alternatively, use an immersion blender to blend the soup directly in the pot until smooth.
Finish the creamy tomato soup: Return the blended soup to the pot if you used a stand blender. Stir in the heavy cream, milk, or your choice of unsweetened plant milk. Warm over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to your taste.
Serve: Ladle the soup into individual bowls and garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a comforting meal. Enjoy!

Notes

You can substitute the heavy cream with milk or plant-based milks like almond or oat milk to make the recipe lighter or dairy-free.
The addition of dry, unoaked white wine is optional but adds a pleasant depth to the flavor.
Use kosher salt to control seasoning better and avoid over-salting.
For a spicier soup, increase crushed red pepper flakes according to preference.
Blending safety tip: use a towel over the blender lid hole to prevent splatters of hot soup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy tomato soup, canned tomatoes recipe, easy tomato soup, winter comfort food, vegetarian soup, homemade tomato soup