Description
This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful dish made from simple pantry staples like canned crushed tomatoes, fresh aromatics, and creamy milk or cream. Perfectly balanced with fresh herbs, a hint of garlic, and optional white wine, this soup is easy to prepare and ideal for chilly days. It’s wholesome, smooth, and delicious whether you choose dairy or plant-based milk to finish it.
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)
- Kosher salt and ground black pepper, to season
- Optional: up to 1 teaspoon crushed red pepper flakes
Tomato Base
- 4 tablespoons tomato paste
- One 28-ounce can crushed tomatoes
Liquids
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
- 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. Add diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Cook for 5-6 minutes, stirring occasionally until vegetables soften. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook another 1-2 minutes until tomato paste browns and garlic is fragrant.
- Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine if using. Stir well, bring to a boil, then reduce heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes until vegetables are completely tender.
- Blend the soup: Carefully transfer soup in batches to a stand blender (no more than 2/3 full). Remove center cap and cover opening with a kitchen towel for safety while blending until smooth and creamy. Alternatively, use an immersion blender directly in the pot. Return blended soup to the pot.
- Finish the creamy tomato soup: Stir in cream or chosen milk and 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 and garnish with cracked black pepper, 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
- For a more complex flavor, dry un-oaked white wines like Pinot Grigio are best. Substitute with dry vermouth or, for a non-alcoholic option, vegetable broth with a splash of apple cider vinegar.
- Use heavy cream, half and half, or whole milk for richness if dairy is acceptable. For dairy-free or vegan versions, mild unsweetened plant milks such as almond milk work well; avoid coconut milk due to strong flavor.
- To save time, dice onion and carrots up to 5 days ahead and store in an airtight container in the refrigerator.
- This soup keeps well: refrigerate in airtight containers for up to 5 days. Reheat on stovetop or microwave.
- Freezer-friendly: store in airtight containers or portioned Souper Cubes and freeze up to 3 months. Thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
