Description

This Middle-of-Winter Creamy Tomato Soup made with canned tomatoes is a comforting, rich, and flavorful soup perfect for chilly days. Combining fresh aromatics, herbs, and a touch of cream, this soup boasts a smooth texture and balanced taste profile enhanced by optional white wine. It’s easy to prepare on the stovetop and perfect for serving with crusty bread or grilled cheese sandwiches.

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

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

Main Ingredients

4 tablespoons tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio) or substitute

Dairy/Alternative

2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

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Instructions

Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot with a lid over medium heat until hot. 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 vegetables soften. Then stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
Build and Simmer: Add fresh basil, thyme, the canned crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes until vegetables are fully tender.
Blend the Soup: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel for safety while blending. 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 if using the stand blender method.
Finish with Cream: Stir in the heavy cream, milk, or plant-based milk. Warm over medium-low heat, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and pepper if necessary.
Serve: Ladle the soup into bowls and garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a hearty meal. Enjoy!

Notes

White wine adds complex flavor to the soup, best with dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth, or for a non-alcoholic option use vegetable stock with a splash of apple cider vinegar.
For a rich, creamy texture, use heavy cream, half and half, or whole milk. For dairy-free or vegan versions, use mild unsweetened plant milk like almond or oat milk; avoid coconut milk due to strong flavor.
Prep vegetables ahead of time by dicing the onion and carrots and storing in an airtight container in the refrigerator up to 5 days, making dinner preparation faster.
Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave.
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition

Serving Size: 1 cup (about 240 ml)
Calories: 210
Sugar: 7g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg