Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
This Middle-of-Winter Creamy Tomato Soup recipe uses canned crushed tomatoes and fresh aromatics to create a comforting, velvety soup perfect for chilly days. Combining sautéed onions, carrots, garlic, and tomato paste with fresh herbs, vegetable broth, and optional white wine, this soup is finished with creamy milk or a plant-based alternative for richness. Quickly blended for a smooth texture, it’s an easy, cozy meal served best with crusty bread or a grilled cheese sandwich.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 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 generous pinch dried thyme)
- One 28-ounce can crushed tomatoes
Liquids
- 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.)
Seasonings
- Kosher salt, to season
- Ground black pepper, to season
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot such as a Dutch oven over medium heat. Add diced onion and carrots, season with 1 teaspoon kosher salt and ground black pepper to taste, and cook while stirring occasionally until softened, about 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and simmer: Add the fresh basil, thyme, canned crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover and let cook for 15 minutes, until the vegetables are tender and flavors meld.
- Blend the soup: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the blender lid center cap and cover the opening with a thick kitchen towel to prevent splatters. Blend until smooth and creamy, then return to the pot. Alternatively, use an immersion blender directly in the pot to purée the soup.
- Finish with cream: Stir in the heavy cream or milk of your choice. Warm the soup over medium-low heat, stirring occasionally, until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a comforting meal. Enjoy!
Notes
- Use dry, unoaked white wine for best flavor if adding wine; omit if preferred.
- For vegan or dairy-free versions, use unsweetened plant milks such as almond or oat milk instead of cream.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently over low heat, stirring occasionally, to prevent curdling.
- Adjust spice level by adding or omitting crushed red pepper flakes as desired.
Keywords: creamy tomato soup, canned tomatoes recipe, winter soup, comforting soup, vegetarian tomato soup, easy tomato soup, stovetop soup