Description

This Middle-of-Winter Creamy Tomato Soup is a comforting and rich recipe made with canned crushed tomatoes, fresh herbs, and a creamy finish. With a base of sautéed onions, carrots, and garlic, it’s simmered with herbs and optional white wine for depth, then blended until smooth and finished with cream or a plant-based alternative. Perfect for warming up cold days and easily adaptable for 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 generous pinch dried thyme)
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock or broth
optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)

Creamy Finish and Seasoning

2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Kosher salt and ground black pepper, to season

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Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until the vegetables soften. Stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste browns and garlic is fragrant.
Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to maintain a gentle simmer, partially cover the pot, and simmer for 15 minutes until the vegetables are completely tender and flavors meld.
Blend: Carefully transfer the soup in batches to a stand blender, filling each no more than two-thirds full. Remove the center cap on the blender lid and cover the opening with a thick kitchen towel to allow steam to escape safely. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to blend until smooth. Return the blended soup to the pot.
Finish the creamy tomato soup: Stir in the cream, milk, or plant-based milk of choice. Cook the soup over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with cracked black pepper, additional 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. Enjoy!

Notes

White wine adds depth and complexity; dry, unoaked varieties like Pinot Grigio work best. Substitute with dry vermouth for a similar flavor or with vegetable broth plus a splash of apple cider vinegar for a non-alcoholic version.
For creaminess, heavy cream or whole milk provides richness. For dairy-free options, unsweetened almond or oat milk is recommended. Avoid strong-flavored plant milks like coconut milk for best results.
Prep veggies ahead by dicing onion and carrots in advance and storing in an airtight container in the fridge for up to 5 days to speed up cooking time.
Store cooled soup refrigerated in an airtight container for up to 5 days. Reheat on stovetop or microwave.
Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 7g
Sodium: 480mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg