Middle-of-Winter Creamy Tomato Soup Recipe
When the cold of winter really sets in and nothing sounds cozier than a warm bowl of comfort, my Middle-of-Winter Creamy Tomato Soup Recipe is my go-to. It’s the perfect blend of rich creaminess and bright tomato flavor that feels like a hug from the inside out. Trust me, this soup hits the spot whether you’re unwinding after a busy day or hosting a casual dinner with friends craving something simple yet satisfying.
I love how adaptable this recipe is, too—whether you’re making it with classic cream, a splash of plant-based milk, or jazzing it up with fresh herbs, it always turns out wonderfully. If you’ve got a few staple ingredients and a bit of time, you’ll enjoy how effortlessly it comes together and delivers warmth to your soul mid-chill. This Middle-of-Winter Creamy Tomato Soup Recipe truly makes those long, cold months a little brighter.
Ingredients You’ll Need
Each ingredient in this soup plays a vital role to build layers of flavor and texture. You’ll find that the fresh veggies, herbs, and quality tomatoes really shine here, so picking good quality ingredients can make all the difference. Here’s what you’ll gather before we dive in:
- Olive oil: The base for sautéing, it adds a lovely richness and depth without overpowering.
- Yellow onion: A sweet, aromatic foundation to build your soup’s flavor profile.
- Carrots: They bring natural sweetness and body to balance the acidity of tomatoes.
- Garlic: For that punch of savory warmth; I like grating it to meld seamlessly.
- Tomato paste: Concentrated tomato goodness that enhances the soup’s intense flavor.
- Crushed red pepper flakes (optional): Adds a gentle heat kick if you like a little spice on those cold days.
- Fresh basil leaves and tender stems: Bright and fragrant, basil is a game-changer for tomato dishes.
- Fresh thyme leaves: Earthy herb notes that ground the soup’s flavors beautifully.
- Crushed tomatoes (canned): Make sure to choose a good-quality brand for that robust tomato base.
- Vegetable stock or broth: Adds savory depth and enhances the soup’s overall richness.
- Dry, unoaked white wine (optional): I add this sometimes for an extra layer of flavor complexity.
- Heavy cream, milk, or unsweetened plant milk: This is what makes the soup luxuriously creamy; I’ve had great luck with oat milk for a dairy-free option.
- Kosher salt and black pepper: To bring everything into balance with just the right seasoning.
Variations
One of the best things about this Middle-of-Winter Creamy Tomato Soup Recipe is how easy it is to tweak depending on what you have on hand or your dietary preferences. I often play around with different herbs or swap in plant-based milks, and it never disappoints.
- Dairy-free variation: I personally love using oat or almond milk to keep the creaminess but make it vegan; just be sure to use unsweetened and adjust seasoning if needed.
- Spicy version: Adding crushed red pepper flakes brings a warming kick that’s perfect if you like a little heat, especially on windy winter evenings.
- Herb swap: Sometimes I throw in rosemary or oregano instead of thyme for a slightly different herbal twist—it’s fun to experiment!
- Wine-free: If you’d rather skip the wine, just increase the vegetable stock slightly; it still tastes fantastic.
How to Make Middle-of-Winter Creamy Tomato Soup Recipe
Step 1: Sauté Your Veggies to Start
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add your diced yellow onions and carrots, stirring occasionally for about 8-10 minutes until they’re softened and sweet. This slow sautéing brings out their natural sugars and really sweetens the base of your soup. Don’t rush this step—it’s key for building those deep flavors.
Step 2: Add Garlic and Tomato Paste
Once your veggies are tender, stir in the finely chopped or grated garlic along with 4 tablespoons of tomato paste. Cook everything together for 2-3 minutes to let the tomato paste caramelize slightly. This step intensifies the tomato flavor, so you’ll notice that lovely umami richness starting to develop.
Step 3: Bring in the Herbs and Tomatoes
Add up to 1 teaspoon of crushed red pepper flakes if you want that bit of heat, followed by the fresh basil, thyme, and a full 28-ounce can of crushed tomatoes. Stir everything together and let it simmer gently for about 15 minutes, uncovered. This helps the flavors marry and the soup thicken just a bit.
Step 4: Pour in the Stock and Wine (If Using)
Next, pour in 2 cups of vegetable stock and if you’re using wine, add the optional ½ cup of dry, unoaked white wine. Bring the soup back up to a gentle simmer and let it cook uncovered for another 10 minutes. This step adds depth and a subtle complexity to the soup’s flavor.
Step 5: Blend and Add Creaminess
Now, the magic: using an immersion blender directly in the pot, blend the soup until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Once smooth, stir in 2 cups of heavy cream or your milk alternative of choice. Heat gently—don’t boil it after adding the cream—to keep the texture luscious.
How to Serve Middle-of-Winter Creamy Tomato Soup Recipe
Garnishes
I’m a sucker for fresh basil leaves or a sprinkle of freshly cracked black pepper on top to make every spoonful feel complete. Sometimes, I swirl in a dollop of crème fraîche or a handful of toasted pumpkin seeds for extra texture and flavor. These simple touches add a lot without fuss.
Side Dishes
Nothing pairs better with this creamy tomato soup than some crusty bread or homemade grilled cheese sandwiches. I often keep some garlic breadsticks or soft dinner rolls nearby to dunk straight into the soup. It’s comfort food synergy!
Creative Ways to Present
For a fun dinner party, I’ve served this soup in hollowed-out mini-bread bowls—so charming and practical! You can also drizzle some basil-infused oil over the top or sprinkle with toasted pine nuts for a little gourmet flair. It’s those small gestures that turn a simple meal into something special.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup chilled in an airtight container in the fridge for up to 3 days. Before storing, I let it cool to room temperature so it stays fresh longer. When reheating, just warm it gently on the stove so it doesn’t break or separate.
Freezing
This Middle-of-Winter Creamy Tomato Soup Recipe freezes surprisingly well! I leave out the cream if I’m freezing it and add that fresh when thawed and reheated. Freeze the soup in portions using freezer-safe containers, and it keeps beautifully up to 3 months.
Reheating
To reheat, thaw overnight in the fridge or gently warm frozen soup on the stove over low heat. Stir often and add your cream or milk alternative at the end to keep it silky smooth. Avoid boiling to prevent curdling or texture changes.
FAQs
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Can I make this Middle-of-Winter Creamy Tomato Soup Recipe vegan?
Absolutely! Swap out the heavy cream for unsweetened plant-based milk like oat or almond milk, and use vegetable broth to keep it vegan. Avoid adding any dairy-based toppings and your soup will be creamy and satisfying without any animal products.
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What type of canned tomatoes works best for this soup?
I recommend using a good quality crushed or whole peeled canned tomatoes with no added sugars or preservatives. Brands that use ripe, flavorful tomatoes yield the best taste. You can even pulse whole tomatoes in a blender if you prefer a chunkier texture.
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Can I prepare this soup in advance?
Yes! You can make the soup a day ahead and refrigerate it. Just warm it gently on the stovetop before serving, adding your cream or plant-based milk at the end for best texture. It’s a huge time saver on busy days.
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Is it necessary to add wine?
Not at all! The wine adds a subtle layer of flavor complexity, but if you prefer to skip alcohol, simply increase the vegetable stock slightly. The soup will still be delicious and comforting.
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How do I avoid the soup separating after adding cream?
The key is to add the cream at the end of cooking and warm it gently without boiling. High heat or prolonged cooking after adding cream can cause curdling. Stir frequently and keep the heat low for that smooth, luscious finish.
Final Thoughts
This Middle-of-Winter Creamy Tomato Soup Recipe holds a special spot in my heart because it’s one of those recipes that delivers warmth, comfort, and a touch of indulgence without requiring a ton of fuss. I hope you enjoy making it as much as I do—don’t hesitate to personalize it with your favorite herbs or milk alternatives. Whip it up on a chilly evening, and you’ll have a cozy, satisfying meal that feels like a small celebration of winter’s simple pleasures. Give it a try—you’ll thank me later!
Print
Middle-of-Winter Creamy Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Middle-of-Winter Creamy Tomato Soup recipe is a rich and flavorful blend of sautéed vegetables, fresh herbs, and creamy tomato base, perfect for warming up on cold days. Featuring fresh basil, thyme, and a smooth finish with cream or dairy alternatives, it offers a luscious texture and heartwarming taste that’s easy to prepare and customizable to your dietary preference.
Ingredients
Vegetables & 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 & Others
- 3 tablespoons olive oil
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- 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.)
- kosher salt and ground black pepper, to season
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots, cooking until softened and translucent, about 7-10 minutes. Stir occasionally to prevent sticking.
- Add Garlic and Tomato Paste: Add the finely chopped garlic and tomato paste to the pot. Cook for 2-3 minutes, stirring constantly, to deepen the flavor and allow the tomato paste to caramelize slightly.
- Add Herbs and Spices: Stir in the fresh basil leaves and thyme, along with the optional crushed red pepper flakes if using. Cook for another minute to release the herbal aromas.
- Add Tomatoes, Stock, and Wine: Pour in the canned crushed tomatoes and vegetable stock. If using, add the dry, unoaked white wine. Stir to combine and bring the mixture to a gentle simmer.
- Simmer the Soup: Reduce heat to low, cover partially, and let the soup simmer gently for 20-25 minutes to allow flavors to meld and the vegetables to fully soften.
- Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer in batches to a blender, then return to the pot.
- Add Cream and Season: Stir in the heavy cream, milk, or plant-based milk of choice. Season the soup with kosher salt and freshly ground black pepper to taste. Warm gently over low heat, ensuring it does not boil, until heated through.
- Serve: Ladle the creamy tomato soup into bowls and optionally garnish with fresh basil leaves or a drizzle of olive oil. Serve warm with crusty bread for a cozy meal.
Notes
- For a vegan or dairy-free version, use unsweetened plant milk such as almond or oat milk instead of cream or regular milk.
- The optional white wine adds a subtle acidity and depth but can be omitted if desired.
- Crushed red pepper flakes add a mild heat—adjust quantity according to your spice preference.
- Use low-sodium vegetable stock to control the saltiness of the soup.
- Storing: This soup keeps well refrigerated for up to 4 days and freezes excellently for up to 3 months.
Keywords: tomato soup, creamy tomato soup, winter soup, vegetarian soup, homemade tomato soup, comforting soup, basil tomato soup, easy soup recipe
