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Middle-of-Winter Creamy Tomato Soup

A cozy, creamy tomato soup that's quick to make and perfect for chilly days, offering a velvety texture and rich flavor with simple ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup 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
  • 1 teaspoon crushed red pepper flakes (optional) for a spicy kick
  • 1 cup fresh basil leaves and tender stems
  • 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
  • 28 ounces can crushed tomatoes
  • 2 cups vegetable stock or broth
  • ½ cup dry, unoaked white wine (optional)
  • 2 cups heavy cream, milk, or unsweetened plant milk of choice almond, oat milk, etc.
  • Kosher salt and ground black pepper, to season

Method
 

Preparation
  1. In a heavy-bottomed pot over medium heat, drizzle in the olive oil.
  2. Add the diced onion and carrots, seasoning with salt and pepper. Sauté for 5-6 minutes, until they soften.
  3. Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
  4. 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.
  5. Partially cover the pot and let it simmer for 15 minutes, allowing the vegetables to become tender.
  6. Carefully transfer the soup to a stand blender in batches (or use an immersion blender). Blend until smooth and creamy!
  7. 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.
  8. 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!

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. For reheating, gently warm it on the stove over low heat, stirring as needed.