why make this recipe
Middle-of-Winter Creamy Tomato Soup is perfect for those cold days when you need something warm and comforting. Using canned tomatoes makes this recipe quick and easy without losing flavor. The soup is creamy, rich, and full of vegetables, making it a hearty meal. Plus, it’s easy to customize with your favorite ingredients or spices.
how to make Middle-of-Winter Creamy Tomato Soup
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)
- One 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (see Recipe Notes)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper, to season
Directions:
- Heat the olive oil in a heavy-bottomed pot with a lid (like a Dutch oven) over medium heat.
- Once the oil is hot, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook while stirring occasionally, until the vegetables soften a bit, about 5-6 minutes.
- Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until the tomato paste browns and the garlic is fragrant.
- Add the basil, thyme, crushed tomatoes, vegetable broth, and wine to the pot. Stir to combine well.
- Bring the mixture to a boil, then reduce the heat to keep a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are completely tender.
- Carefully transfer the soup to a stand blender. Work in batches, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a thick kitchen towel while blending until smooth and creamy. Return the soup to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
- Stir in the cream (or milk of choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust seasoning to taste.
- Ladle the soup into individual bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy!
how to serve Middle-of-Winter Creamy Tomato Soup
Serve this creamy tomato soup hot, garnished with fresh basil leaves and a sprinkle of black pepper. It pairs wonderfully with crusty bread or a savory grilled cheese sandwich for a satisfying meal. You can also add a side salad for extra freshness.
how to store Middle-of-Winter Creamy Tomato Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days. You can also freeze it in freezer-safe containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over medium heat.
tips to make Middle-of-Winter Creamy Tomato Soup
- Use fresh herbs for a bright flavor, but dried herbs work well too.
- Adjust the spice level by adding more or less crushed red pepper flakes.
- For a quicker version, skip the blending step and enjoy a chunkier soup.
variation
You can add cooked pasta or rice for a more filling soup. Also, feel free to include other vegetables, like zucchini or bell peppers, for extra nutrients. For a twist, try adding a splash of balsamic vinegar or a tablespoon of pesto before serving.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but it will require more time to prep and cook them down.
Can I make this soup vegan?
Absolutely! Use unsweetened plant milk and skip the cream for a vegan version.
How can I make this soup less creamy?
You can reduce the amount of cream or milk used, or substitute with vegetable broth to make it lighter.