why make this recipe
Middle-of-Winter Creamy Tomato Soup is perfect for cozying up on a chilly day. This soup is rich and creamy, thanks to the heavy cream, and it uses canned tomatoes, making it an easy option any time of year. With a balance of sweet vegetables and fragrant herbs, it really warms your soul. Adding ingredients like fresh basil and thyme gives it a fresh and vibrant flavor. Pair it with some crusty bread or a gooey grilled cheese sandwich, and you have a comforting meal that is easy to prepare.
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 diced onion and carrots. Season with 1 teaspoon of kosher salt and ground black pepper to taste. Cook until the vegetables soften slightly, 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 becomes 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 heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are very tender.
- Carefully transfer the soup to a blender. Blend in batches if needed, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a kitchen towel while blending. Once smooth and creamy, return the soup to the pot. Alternatively, 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 if desired. Serve with a piece of crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy!
how to serve Middle-of-Winter Creamy Tomato Soup
Serve this soup warm in bowls. Top with some fresh basil or cracked black pepper for extra flavor. It pairs wonderfully with grilled cheese sandwiches or fresh bread, making it a wholesome meal that is comforting and satisfying.
how to store Middle-of-Winter Creamy Tomato Soup
Allow the soup to cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing the soup. It can be frozen for up to 3 months. Just make sure to leave some space in the container, as liquids expand when frozen.
tips to make Middle-of-Winter Creamy Tomato Soup
- If you want a thicker soup, reduce the amount of vegetable broth.
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Experiment with different herbs like oregano or parsley for added flavor.
- Use fresh tomatoes if you prefer, but canned tomatoes are very convenient.
variation
You can add other vegetables like bell peppers or zucchini for extra nutrition. If you want a protein boost, consider adding cooked lentils or chickpeas.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and chop them, and use about 6-8 medium tomatoes to replace one 28-ounce can.
Is it possible to make this soup vegan?
Absolutely! Use unsweetened plant milk instead of cream, and skip the wine if you prefer. Check that your vegetable broth is vegan as well.
Can I use this recipe to make a larger batch?
Yes, you can double the ingredients and cook them in a larger pot. Just make sure to adjust the cooking time if needed for larger quantities.
Middle-of-Winter Creamy Tomato Soup
Ingredients
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
- 1 teaspoon crushed red pepper flakes Optional
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves Or generous pinch dried thyme
- 28 ounces crushed tomatoes One can
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine Optional (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
Method
Preparation
- 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 diced onion and carrots. Season with Kosher salt and ground black pepper to taste. Cook until the vegetables soften slightly, 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 becomes 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 heat to maintain a gentle simmer.
- Partially cover the pot and simmer for 15 minutes until the vegetables are very tender.
- Carefully transfer the soup to a blender. Blend in batches if needed, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a kitchen towel while blending. Once smooth and creamy, return the soup to the pot.
- Alternatively, 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 if desired.
- Serve with a piece of crusty bread or a gooey mozzarella grilled cheese sandwich. Enjoy!