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
Scale
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
