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

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3.9 from 14 reviews

This Middle-of-Winter Creamy Tomato Soup is a comforting and flavorful recipe perfect for chilly days. Utilizing canned crushed tomatoes, fresh herbs, and a blend of aromatic vegetables, it’s simmered to perfection then pureed into a creamy, luscious soup. The addition of cream or a plant-based milk option adds richness without overpowering the vibrant tomato and herb flavors, making it an ideal homemade meal for warming up and savoring simplicity.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Aromatics and Vegetables

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, finely chopped or grated

Herbs and Seasonings

  • 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)
  • kosher salt and ground black pepper, to season

Tomato Base and Liquids

  • 4 tablespoons tomato paste
  • 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.)

Instructions

  1. Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, seasoning with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften. Stir in garlic, tomato paste, and crushed red pepper flakes (if using), cooking 1-2 minutes more until the tomato paste browns and garlic is fragrant.
  2. Build and simmer the soup: Add basil, thyme, crushed tomatoes, vegetable broth, and white wine (if using) to the pot. Stir to combine, bring the mixture to a boil, then reduce to a gentle simmer. Partially cover the pot and let simmer for 15 minutes until vegetables are completely tender.
  3. Blend the soup: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Blend until smooth and creamy, covering the blender opening with a towel for safety. Alternatively, blend directly in the pot with an immersion blender. Return blended soup to the pot.
  4. Finish the creamy tomato soup: Stir in the cream or milk of choice and cook over medium-low heat, stirring occasionally until warmed through. Taste and adjust seasoning with salt and pepper as needed.
  5. Serve: Ladle soup into bowls, topping with cracked black pepper, crushed red pepper flakes, and fresh basil if desired. Pair with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a complete meal.

Notes

  • For a dairy-free option, substitute heavy cream with unsweetened almond or oat milk.
  • Adjust crushed red pepper flakes to control soup spiciness.
  • White wine is optional but adds a subtle acidity; omit or substitute with extra broth if preferred.
  • Using an immersion blender reduces cleanup and is safer than transferring hot soup to a blender.
  • This soup pairs wonderfully with grilled cheese sandwiches or crusty bread for dipping.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/middle-of-winter-creamy-tomato-soup-canned-tomatoes-recipe/