Middle-of-Winter Creamy Tomato Soup Recipe
This comforting Middle-of-Winter Creamy Tomato Soup is a rich and flavorful blend of fresh vegetables, herbs, and creamy goodness, perfect for warming up chilly days. Made with olive oil, onions, carrots, garlic, tomato paste, crushed tomatoes, and fresh herbs, the soup is finished with a luscious cream or plant-based milk for a velvety texture. Optional wine and red pepper flakes add depth and a subtle kick to this classic homemade tomato soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sauté Base
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Tomato and Herbs
- 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 a generous pinch dried thyme)
- one 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine
Creaminess
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Seasoning
- Kosher salt and ground black pepper, to season
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté until softened and translucent, about 7-10 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Add tomato paste and spices: Stir in the tomato paste and optional crushed red pepper flakes, cooking for 2-3 minutes to caramelize the tomato paste and develop deep flavor.
- Add herbs and liquids: Add the fresh basil leaves, thyme, crushed tomatoes, vegetable stock, and optional white wine to the pot. Stir to combine, then bring the mixture to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Finish with cream: Stir in the heavy cream, milk, or plant-based milk of choice. Heat gently over low heat, but do not boil to prevent curdling. Season with kosher salt and black pepper to taste.
- Serve warm: Ladle the creamy tomato soup into bowls and garnish with additional fresh basil if desired. Serve with crusty bread or your favorite soup accompaniment.
Notes
- For a spicier kick, increase the crushed red pepper flakes to 1 teaspoon or more depending on your heat preference.
- The optional white wine adds acidity and depth but can be omitted or replaced with a splash of vinegar or lemon juice.
- Use plant-based milk like almond or oat milk for a vegan or dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- If the soup is too thick after blending, thin it with additional vegetable stock or water to your preferred consistency.
Keywords: tomato soup, creamy tomato soup, winter soup, vegetarian soup, homemade soup, easy tomato soup, comfort food