The Comfort of Homemade Soup Awaits
Ever felt the warmth of a cozy blanket wrap around you on a chilly day? That’s exactly what a bowl of Middle-of-Winter Creamy Tomato Soup can do. Imagine velvety goodness, the tang of tomatoes, and herby aromas dancing through the air. This recipe is a one-pan wonder that’s quick to whip up, yet tastes like it simmered for hours. Trust me, your taste buds are in for a treat!
Why Make This Recipe
Why should you drop everything and make this soup right now?
- Easy Cleanup: One pot is all you need! Less time scrubbing means more time enjoying your soup.
- Affordable: Utilizing canned tomatoes and simple veggies keeps your wallet happy while your stomach sings.
- Family-Friendly: Even the picky eaters will be begging for seconds (maybe even thirds!). Who can resist a creamy bowl of tomato goodness?
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper, to season
Directions
Making this comforting soup is as easy as 1-2-3! Follow these simple steps:
- Heat the Olive Oil: In a heavy-bottomed pot over medium heat, drizzle in the olive oil.
- Cook the Veggies: Add the diced onion and carrots, seasoning with salt and pepper. Sauté for 5-6 minutes, until they soften.
- Add Flavor: Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Combine Ingredients: Toss in the basil, thyme, crushed tomatoes, vegetable broth, and white wine (if using). Stir it all together. Bring to a boil and then reduce to a gentle simmer.
- Simmer Away: Partially cover the pot and let it simmer for 15 minutes, allowing the vegetables to become tender.
- Blend It Up: Carefully transfer the soup to a stand blender in batches (or use an immersion blender). Blend until smooth and creamy!
- Add Cream: Return the blended soup to the pot and stir in the cream (or milk of choice). Heat over medium-low until warmed through, and adjust seasoning.
- Serve and Enjoy: Ladle the soup into bowls. Top with cracked black pepper, crushed red pepper flakes, and beautiful basil leaves. Enjoy with crusty bread or grilled cheese!
How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) (Overview)
Ready for a cozy culinary adventure? This soup’s process is comfortable in its own right. Start by sautéing those onions and carrots to release their sweet aromas. Pro Tip: Don’t skip toasting the garlic — it brings out the best flavor! After adding your tomato paste, let it caramelize a bit for a deeper taste. Once everything simmers together, blend it until smooth, and fold in the creamy goodness. Voila — your perfect winter warmer is ready!
How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Bring your soup to life with delicious pairings! Serve it in a vibrant bowl with a sprinkle of fresh basil for a pop of color. Imagine a piece of crusty bread basking in that warm, smooth soup, perfect for dipping. For an extra treat, a gooey mozzarella grilled cheese on the side creates an aroma that’s simply irresistible. Your kitchen will smell heavenly, and I guarantee your guests will be fooling around with their bowls, trying to savor every last drop!
How to Store Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
No need to rush through your bowl; this soup can stick around!
- In the Fridge: Store in an airtight container for up to 4 days.
- In the Freezer: Freeze for up to 3 months. Just ensure you leave a bit of headspace for the soup to expand.
For reheating, gently warm it on the stove over low heat, stirring as needed.
Tips to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Here are a few insider tricks to elevate your soup game:
- Thicker Texture: For an even creamier soup, add an extra splash of cream or blend in a potato.
- Spice It Up: Want a kick? Add more crushed red pepper or a splash of hot sauce just before serving.
- Use Fresh Tomatoes: In summer, swap in fresh tomatoes; just roast them first for an amazing flavor boost!
Variation
Feeling adventurous? Here are some variations to spice things up:
- Make It Vegan: Swap heavy cream for coconut milk or a rich cashew cream for a tasty vegan delight.
- Add Extra Veggies: Toss in chopped zucchini or spinach while simmering for added nutrition and color.
- Cheesy Twist: Stir in shredded mozzarella or smoked gouda before serving for a cheesy experience!
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Just roast them first for amazing flavor. You’ll need about 2 pounds of fresh tomatoes.
Q: How can I make it gluten-free?
A: This recipe is already gluten-free, but always check your broth and cream labels!
Q: Can I make this soup ahead of time?
A: Yes! It stores well in the fridge for up to 4 days, and the flavors deepen over time.
📌 Pin this recipe for your next cozy dinner night!
Middle-of-Winter Creamy Tomato Soup
Ingredients
Method
- In a heavy-bottomed pot over medium heat, drizzle in the olive oil.
- Add the diced onion and carrots, seasoning with salt and pepper. Sauté for 5-6 minutes, until they soften.
- Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Toss in the basil, thyme, crushed tomatoes, vegetable broth, and white wine (if using). Stir it all together. Bring to a boil and then reduce to a gentle simmer.
- Partially cover the pot and let it simmer for 15 minutes, allowing the vegetables to become tender.
- Carefully transfer the soup to a stand blender in batches (or use an immersion blender). Blend until smooth and creamy!
- Return the blended soup to the pot and stir in the cream (or milk of choice). Heat over medium-low until warmed through, and adjust seasoning.
- Ladle the soup into bowls. Top with cracked black pepper, crushed red pepper flakes, and beautiful basil leaves. Enjoy with crusty bread or grilled cheese!
