Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
If you are craving a cozy dish to warm you up when the days are the coldest, you have to try this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes). It’s a beautiful blend of simple ingredients that come together to create something silky, flavorful, and downright comforting. Made primarily with pantry staples like canned crushed tomatoes and fresh herbs, this soup manages to feel luxurious without fuss. The addition of cream or a plant-based milk takes it to a luscious level perfect for those chilly evenings when you want a bowlful of warm happiness.
Ingredients You’ll Need
Ingredients You’ll Need
This soup’s magic lies in its simplicity and in how each ingredient adds its own note to the final masterpiece. From sweet carrots to fragrant herbs and creamy dairy or non-dairy options, you’ll love how each component plays a crucial role in taste, texture, and color.
- Olive oil: Provides a rich base to sauté your vegetables and unlock their natural sweetness.
- Yellow onion: Adds a subtle sweetness and depth of flavor as it softens.
- Carrots: Bring natural sweetness and a lovely orange hue, balancing the acidity of the tomatoes.
- Garlic: Infuses the soup with its signature aromatic kick.
- Tomato paste: Intensifies the tomato flavor with a concentrated, slightly caramelized touch.
- Crushed red pepper flakes (optional): Add just a gentle hint of heat if you like a little sparkle in your soup.
- Fresh basil leaves and tender stems: Give the soup a bright, herbal character that screams freshness.
- Fresh thyme leaves: Offer a subtle earthiness that complements the tomatoes beautifully.
- Crushed tomatoes (28-ounce canned): The star ingredient, bringing vibrant color and rich tomato taste in a super convenient form.
- Vegetable stock or broth: Creates the right liquid base, adding savory depth without overpowering.
- Dry, unoaked white wine (optional): Adds complexity and a gentle acidity that lifts the flavors (Pinot Grigio is a favorite).
- Heavy cream or milk (or an unsweetened plant milk): Brings that signature creamy texture and smooth mouthfeel.
- Kosher salt and ground black pepper: Essential for seasoning and balancing all the tastes in your bowl.
How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Step 1: Cook the Aromatics
First things first, warm up your olive oil in a heavy pot over medium heat. Toss in the diced onion and carrots, seasoning them with kosher salt and black pepper. Let these soften for about 5–6 minutes with occasional stirring until they start to become tender and sweet. Then add the garlic, tomato paste, and crushed red pepper flakes if you’re using them. Cook everything together for another minute or two until the tomato paste is nicely browned and the garlic releases its fragrance — this step really builds a rich flavor base for your soup.
Step 2: Build and Simmer
Next, add your fresh basil, thyme, canned crushed tomatoes, vegetable broth, and white wine to the pot. Stir everything to blend the flavors before bringing the mixture up to a boil. Once boiling, reduce the heat and let it gently simmer with the pot partially covered for about 15 minutes. This allows the carrots and onions to soften completely and the flavors to deepen and meld into a beautiful harmony.
Step 3: Blend to Creamy Perfection
Now it’s time to blend! Transfer the soup carefully to a blender in batches, making sure not to fill it more than two-thirds full. Remove the blender’s center cap and cover the hole with a kitchen towel for safety while blending. Blitz until perfectly smooth and creamy. Alternatively, you can use an immersion blender directly in the pot — it’s a handy shortcut that skips the transfer.
Step 4: Finish the Creamy Tomato Soup
Return the blended soup to the pot and stir in your choice of heavy cream, milk, or plant-based milk. Heat over medium-low, stirring occasionally until it’s warmed through. Taste and adjust your seasoning with salt and pepper as needed. This last touch of creaminess turns a simple tomato soup into the comforting masterpiece known as Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes).
Step 5: Serve and Enjoy
Pour the soup into bowls, and consider topping with freshly cracked black pepper, a sprinkle of crushed red pepper flakes, or even some fresh basil leaves. Pair it with crusty bread or a melty grilled cheese sandwich for a classic combo that never fails. This is the perfect meal to curl up with when cold weather settles in!
How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Garnishes
A touch of garnish can take this comforting soup to another level. Fresh basil leaves add a refreshing herbaceous pop, while cracked black pepper brings subtle heat. Crushed red pepper flakes can give a gentle kick to those who want a little spice. For something creamy, a swirl of extra cream or a dollop of sour cream can add richness and visual appeal.
Side Dishes
This soup truly shines with the right companions. You can never go wrong with a piece of crusty artisan bread or a soft baguette to dunk into the soup’s velvety depths. If you want to up the indulgence, a gooey mozzarella grilled cheese sandwich is an unbeatable match, making lunchtime or dinner feel like a cozy celebration.
Creative Ways to Present
If you’re serving this soup at a gathering, consider ladling it into small, elegant cups or crocks and garnishing with microgreens or tiny basil chiffonade. Another fun idea is to offer a topping bar with items like toasted pine nuts, shredded cheese, or a drizzle of balsamic glaze so guests can personalize their bowls. This makes the Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) an interactive and memorable experience.
Make Ahead and Storage
Storing Leftovers
This soup gets even better after flavors meld over time. Let it cool completely, then transfer to an airtight container. It will stay vibrant and delicious in the refrigerator for up to 5 days, making it an excellent option for meal prep or easy lunches.
Freezing
Want to keep the warmth around for longer? Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) freezes beautifully. Pour cooled soup into freezer-safe containers or portion into Souper Cubes for handy individual servings. Store it in the freezer for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over low to medium heat with occasional stirring, or use the microwave in short bursts, stirring in between. This helps maintain the creamy texture and prevents the soup from separating. Taste and adjust seasoning after reheating to refresh those wonderful flavors.
FAQs
Can I use fresh tomatoes instead of canned for this soup?
While fresh tomatoes can work, canned crushed tomatoes provide consistent flavor and texture, especially in the middle of winter when fresh tomatoes may lack the richness you want. Using canned ensures your soup will have a deep, vibrant tomato taste all year round.
Is it possible to make this soup vegan?
Absolutely! Just swap out the heavy cream for an unsweetened plant milk like almond or oat milk. Avoid coconut milk as its strong flavor can overpower the soup. This way, you get all the creaminess without dairy.
Do I have to use wine in the recipe?
Nope! Wine adds complexity, but if you prefer to skip it or want a non-alcoholic version, just use extra vegetable broth with a splash of apple cider vinegar for brightness. Dry vermouth is also a great substitute if you have it on hand.
Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day after the flavors have melded. Make it ahead and store in the refrigerator for up to 5 days or freeze for later enjoyment.
What’s the best way to blend the soup?
You can use a stand blender or an immersion blender right in the pot. If using a stand blender, blend in batches and use a kitchen towel to cover the lid’s hole to avoid splatters. The immersion blender is quicker and easier but might leave small bits of texture if you like it ultra-smooth, the stand blender is the way to go.
Final Thoughts
This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) is honestly one of those recipes that’ll feel like a warm hug in a bowl. It’s simple to make yet rich in flavor and texture, perfect for chilly nights or anytime you want something soothing and hearty. Once you have it in your rotation, there’s a good chance it will become a treasured favorite for those cold days ahead. So grab your ingredients, get cooking, and enjoy every comforting spoonful!
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Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy tomato soup made with canned crushed tomatoes, fresh herbs, and a touch of cream. Perfect for cold winter days, this recipe uses simple pantry staples and fresh vegetables to deliver a rich, flavorful soup that can be customized for dairy-free or vegan diets.
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
- 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 (e.g., Pinot Grigio)
- 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 over medium heat until hot. Add diced onion and carrots, season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until vegetables begin to soften. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook for an additional 1-2 minutes until tomato paste browns slightly and garlic is fragrant.
- Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine (if using) to the pot. Stir well to combine. Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover and simmer for 15 minutes until vegetables are completely tender and flavors meld.
- Blend: Carefully transfer soup in batches to a stand blender, filling no more than two-thirds full. Remove lid center cap, cover the hole with a kitchen towel, and blend until smooth and creamy. Return blended soup to the pot. Alternatively, use an immersion blender directly in the pot to puree the soup until smooth.
- Finish the creamy tomato soup: Stir in the cream or milk substitute. Warm soup over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper as desired.
- Serve: Ladle soup into bowls and garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a complete meal.
Notes
- White wine adds complex flavor; use dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth or vegetable broth plus a splash of apple cider vinegar for non-alcoholic option.
- For creaminess, use heavy cream, half and half, or whole milk. For dairy-free/vegan, use mild unsweetened plant milks like almond milk; coconut milk is less recommended due to strong flavor.
- Prep diced onion and carrots up to 5 days ahead and store in an airtight container in the fridge to save time.
- Store cooled leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave.
- Freeze soup in airtight containers or individual portions for up to 3 months. Thaw overnight in refrigerator and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: creamy tomato soup, canned tomatoes, winter soup, vegetarian soup, easy tomato soup, dairy-free tomato soup option
