Middle-of-Winter Creamy Tomato Soup
A rich, velvety homemade creamy tomato soup made with canned tomatoes and pantry staples. Simmer, blend, and finish with a swirl of cream for a luxuriously smooth bowl of comfort — ready in just 40 minutes.
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
- Up to 1 teaspoon crushed red pepper flakes optional
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or a generous pinch of dried thyme
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry unoaked white wine (optional)
- 2 cups heavy cream whole milk, or unsweetened plant milk of choice
- Kosher salt and ground black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and carrots, season with 1 teaspoon kosher salt and pepper, and cook for 5–6 minutes, stirring occasionally, until slightly softened. Stir in the garlic, tomato paste, and red pepper flakes (if using). Cook for 1–2 minutes more until the paste darkens and the garlic is fragrant.
- Add the basil, thyme, crushed tomatoes, vegetable broth, and wine (if using). Stir well to combine. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes, until the carrots are completely tender.
- Transfer the soup to a stand blender in batches, filling no more than two-thirds full. Remove the center lid cap and cover with a folded kitchen towel before blending until smooth. Return blended soup to the pot. (Alternatively, use an immersion blender directly in the pot.)
- Stir in the cream or milk of choice. Cook over medium-low heat, stirring, until heated through. Taste and adjust seasoning.
- Ladle into bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves. Serve with crusty bread or grilled cheese.
Notes
White wine: Use a dry, unoaked white wine such as Sauvignon Blanc or Pinot Grigio. Skip it if preferred and replace with additional broth.
Dairy-free option: Substitute heavy cream with full-fat oat milk or canned coconut milk.
Freezing tip: Freeze before adding the cream for best results. Reheat and stir in cream just before serving.
Blender safety: Never fill the blender more than two-thirds full with hot liquid. Always cover the lid with a kitchen towel to allow steam to escape safely.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze (without cream) for up to 3 months.
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