Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

If you’re craving something cozy, comforting, and soul-soothing during the chilly months, then you’ve got to try my Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe. This recipe is a total game-changer—I absolutely love how velvety and flavorful this soup turns out using simple pantry staples like canned tomatoes. Trust me, once you make this, you’ll want to keep a batch simmering on your stove all winter long.

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Ingredients You’ll Need

These ingredients come together to build a beautifully balanced soup with layers of flavor. The combination of fresh herbs and pantry staples means you get comfort and convenience all in one pot. When shopping, pick a good-quality canned crushed tomato, as it makes all the difference!

• Olive oil: Choose a fruity extra virgin olive oil for richer flavor.
• Yellow onion: Adds sweetness and depth when sautéed slowly.
• Carrots: They bring natural sweetness and body to the soup’s base.
• Garlic: Freshly grated or finely chopped packs a nice punch without overpowering.
• Tomato paste: This little addition boosts that umami and intensifies tomato flavor.
• Crushed red pepper flakes (optional): If you like a bit of warmth, these bring a subtle kick.
• Fresh basil leaves and tender stems: Adds bright, herbal notes that lift the soup.
• Fresh thyme leaves (or dried): Just a pinch contributes earthy aroma and complexity.
• Crushed tomatoes (canned): The star ingredient that makes this soup hearty and easy year-round.
• Vegetable stock or broth: Provides the savory liquid base without overpowering.
• Dry, unoaked white wine (optional): Helps create depth—if you skip it, a splash of vinegar or vermouth works great.
• Heavy cream, milk, or unsweetened plant milk: For creaminess, pick what suits your preferences or dietary needs.
• Kosher salt and ground black pepper: Season to taste to bring all the flavors in harmony.

Variations

I love making this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe mine by tweaking it to match whatever mood or dietary preference I have. Feel free to get creative! It’s a forgiving recipe that welcomes your personal spin.

• Spicy Kick: I sometimes up the crushed red pepper flakes, which my family goes crazy for—it wakes up the flavors so nicely.
• Dairy-Free Version: Swapping cream for oat or almond milk keeps it creamy without the dairy; just be mindful of flavor balance.
• Herb Variations: Replace thyme with rosemary or add a bay leaf during simmering for a different herbal note, which I found adds complexity.
• Wine Substitutes: If you don’t want to use alcohol, try dry vermouth or just extra broth with a touch of apple cider vinegar, which I learned preserves that tangy brightness.

How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Step 1: Sauté Aromatics for Depth

Start by heating olive oil in a heavy-bottomed pot over medium heat. Once warm, add diced onion and carrots, seasoning them early with salt and pepper. You’ll want to cook them gently for about 5 to 6 minutes until they soften—this really builds a sweet, savory base. Then stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook another 1 to 2 minutes, letting the tomato paste brown slightly for maximum flavor while the garlic becomes fragrant. This step sets the stage, so don’t rush it!

Step 2: Build the Broth and Simmer

Next, toss in your fresh basil, thyme, canned crushed tomatoes, vegetable broth, and optional white wine. Stir everything well to marry the flavors. Bring the pot to a boil, then reduce to a gentle simmer. Partially cover the pot and let it bubble away for about 15 minutes, until the carrots are tender and the flavors meld wonderfully. This simmering step really lets those canned tomatoes come alive.

Step 3: Blend to Creamy Perfection

Carefully transfer the hot soup into a blender—only filling it about two-thirds full—and cover the lid opening with a kitchen towel to avoid splatters. Blend in batches if needed until smooth and creamy. Alternatively, if you have an immersion blender, you can puree directly in the pot which is my lazy-day favorite approach because it saves the extra step and cleanup. The creamy texture is what makes this soup feel indulgent.

Step 4: Finish with Creaminess and Season

Return the blended soup to the pot and stir in your cream or milk of choice. Warm it gently over medium-low heat, stirring occasionally so it doesn’t scorch on the bottom. Taste as you go and adjust salt and pepper. This final step is where your soup really comes together into that luscious, creamy dream I love. Be patient and keep stirring!

Step 5: Serve and Enjoy

Ladle your beautiful soup into bowls, and if you want to mimic my go-to, sprinkle with extra cracked black pepper, a pinch of crushed red pepper flakes, and garnish with fresh basil leaves. Pair it with crusty bread or, my personal favorite, a gooey mozzarella grilled cheese sandwich. It’s seriously the ultimate comfort meal.

How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Garnishes

I always top my bowls with a few fresh basil leaves right before serving—something about that fresh pop of green makes the flavor sing. A few cracks of black pepper and a sprinkle of crushed red pepper flakes add just enough bite to keep things exciting. On cold days, I throw on a tiny drizzle of good olive oil for a silky finish that feels fancy but is so simple.

Side Dishes

Nothing beats pairing this tomato soup with thick slices of crusty bread for dunking, but if you want to step it up, a gooey mozzarella grilled cheese sandwich steals the show every time. I’ve also enjoyed it alongside garlic roasted vegetables or a light green salad to keep things balanced. You’ll find your favorite combo in no time!

Creative Ways to Present

For special occasions, I like serving this soup in small mugs or café bowls, garnishing with a swirl of cream and a few finely chopped herbs. Sometimes I top it with crunchy garlic breadcrumbs or a sprinkle of grated Parmesan for a little textural surprise. Bringing out colorful napkins and a rustic wooden board for bread makes the whole experience feel cozy and inviting.

Make Ahead and Storage

Storing Leftovers

I always store leftover Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe in airtight containers once cooled down. It keeps well in the fridge for up to 5 days, and honestly, the flavors seem to deepen and improve overnight. When reheating, do it gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.

Freezing

This soup freezes beautifully, which makes it my secret weapon for busy weeks. I portion it out into freezer-safe containers or use Souper Cubes for individual servings. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. The texture and flavor hold up really well, so it’s great to have on hand.

Reheating

When I reheat this creamy tomato soup, I prefer warming it slowly on the stove over low heat. Stir frequently to prevent sticking and keep the texture smooth. If it’s a bit thick after standing, I add a splash of broth or milk to loosen it up. Microwave works in a pinch but be sure to cover and stir halfway through.

FAQs

Final Thoughts

This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe holds a special place in my heart because it’s my go-to for chilly nights when I want something quick, comforting, and endlessly satisfying. It’s one of those recipes that feels like a warm hug in a bowl. I promise, once you try it, you’ll keep coming back for more—whether on a blustery day or whenever you just need a little comfort food boost. Give it a go and enjoy the magic for yourself!

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