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Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

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★★★★★

5 from 712 reviews

This creamy tomato soup is a comforting and flavorful dish perfect for middle-of-winter warmth, made with canned crushed tomatoes, fresh vegetables, and a blend of herbs. It combines the richness of cream with the freshness of basil and thyme, creating a smooth and satisfying soup that is easy to prepare on the stovetop.

Ingredients

Scale

Vegetables and Aromatics

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, finely chopped or grated

Tomato Base

  • 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)
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable stock or broth
  • ½ cup dry, unoaked white wine (optional)

Dairy and Seasoning

  • 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
  • Kosher salt and ground black pepper, to season

Instructions

  1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and carrots, cooking until softened, about 5–7 minutes.
  2. Add garlic and tomato paste: Stir in the chopped garlic and tomato paste, cooking for 1–2 minutes until fragrant and the tomato paste darkens slightly.
  3. Add spices and herbs: If using, sprinkle in crushed red pepper flakes, then add fresh basil leaves and thyme. Stir to combine the flavors.
  4. Add tomatoes and liquids: Pour in the crushed tomatoes, vegetable stock, and optional white wine. Stir well and bring the mixture to a simmer.
  5. Simmer soup: Reduce heat to low, and let the soup simmer gently for 20–25 minutes to develop flavor and tenderize vegetables.
  6. Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
  7. Add cream and season: Stir in the heavy cream or chosen milk. Season with kosher salt and ground black pepper to taste. Heat through but do not boil.
  8. Serve: Ladle the soup into bowls, garnish with additional basil if desired, and serve warm.

Notes

  • For a lighter version, substitute heavy cream with milk or unsweetened plant-based milk like almond or oat milk.
  • The white wine is optional but adds a subtle depth of flavor; you can omit it or replace it with additional vegetable stock.
  • Adjust the amount of crushed red pepper flakes to control the spice level of the soup.
  • Use an immersion blender for convenience, but a standard blender works as well—just be careful with hot liquids.
  • This soup freezes well; store in airtight containers for up to 3 months.

Keywords: creamy tomato soup, canned tomatoes soup, winter soup, vegetarian soup, easy tomato soup, homemade tomato soup

Find it online: https://busyrecipe.com/middle-of-winter-creamy-tomato-soup-canned-tomatoes-recipe/