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
Scale
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