Description
This Middle-of-Winter Creamy Tomato Soup uses canned crushed tomatoes and a blend of fresh herbs, vegetables, and optional white wine to create a rich, comforting soup perfect for chilly days. It’s creamy and silky, easy to prepare, and ideal for a cozy lunch or dinner, served with crusty bread or grilled cheese.
Ingredients
Vegetables and Herbs
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
Liquids and Dairy
- 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.)
Other Ingredients
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- one 28-ounce can crushed tomatoes
- kosher salt and ground black pepper, to season
- optional: up to 1 teaspoon crushed red pepper flakes
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, season with 1 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until softened, about 5-6 minutes. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook another 1-2 minutes until fragrant and tomato paste browns.
- Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well and bring to a boil. Reduce heat and simmer gently, partially covered, for 15 minutes until vegetables are tender.
- Blend: Carefully transfer soup in batches to a stand blender (no more than ⅔ full). Remove the blender lid’s center cap and cover with a thick kitchen towel while blending until smooth. Alternatively, use an immersion blender directly in the pot.
- Finish the creamy tomato soup: Return blended soup to the pot and stir in cream or milk of choice. Warm gently over medium-low heat, stirring occasionally. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle 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 grilled cheese sandwich.
Notes
- Use dry, unoaked white wines like Pinot Grigio for best flavor; substitute with dry vermouth or vegetable broth with apple cider vinegar for non-alcoholic option.
- For a dairy-free version, use unsweetened almond or oat milk instead of cream; avoid strong-flavored milks like coconut.
- Prep vegetables ahead and store in refrigerator up to 5 days to save time.
- Store cooled soup in an airtight container in the fridge for up to 5 days; reheat on stovetop or microwave.
- This soup freezes well for up to 3 months; thaw overnight in fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
