Description
A comforting and creamy tomato soup made with canned crushed tomatoes and fresh herbs, perfect for middle-of-winter warming. This recipe features a flavorful base of sautéed onions, carrots, garlic, and tomato paste, simmered with basil, thyme, and vegetable broth, then blended smooth and finished with cream or your choice of milk for a velvety texture.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes if using, and cook for another 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes, or until the vegetables are completely tender and flavors meld.
- Blend: Carefully transfer the soup in batches to a stand blender, filling the blender no more than two-thirds full each time. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel to prevent splatters. Blend until the soup is smooth and creamy. Alternatively, use an immersion blender directly in the pot to puree the soup until smooth. Return the blended soup to the pot.
- Finish the creamy tomato soup: Stir in the heavy cream, milk, or unsweetened plant milk of choice. Warm the soup over medium-low heat, stirring occasionally, just until heated through. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into individual bowls. Garnish with freshly cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for a comforting meal.
Notes
- Jess’ Tips: Use a heavy-bottomed pot to avoid burning the tomato paste during sautéing.
- Storage and Freezing: Store leftover soup airtight in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.
- White wine is optional but adds a nice acidity; substitute with extra vegetable broth if preferred.
- Use plant-based milk to make a dairy-free version that retains creamy texture.
Keywords: creamy tomato soup, canned tomatoes, winter soup, vegetarian soup, easy tomato soup, homemade tomato soup, comfort food