Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Why Make This Recipe
When winter chills set in, there’s nothing quite like a warm bowl of creamy tomato soup to comfort you. This Middle-of-Winter Creamy Tomato Soup made with canned tomatoes is easy to make and delicious. It takes advantage of pantry staples, allowing you to whip up a hearty meal without hassle. Perfect for those snowy days when you want something cozy and satisfying, this soup is a wonderful treat that the entire family will enjoy.
How to Make Middle-of-Winter Creamy Tomato 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
- 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 (see Recipe Notes)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper, to season
Directions:
- Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, 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 and the garlic becomes fragrant.
- Add the basil, thyme, crushed tomatoes, vegetable broth, and wine to the pot, stirring to combine well. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes, until the vegetables are completely tender.
- Carefully transfer the soup to a stand blender. Work in batches, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a thick kitchen towel while blending. Once smooth and creamy, return the soup to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
- Stir in the cream (or milk of your choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust seasoning to taste.
- Ladle the soup into individual bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with a piece of crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy!
How to Serve Middle-of-Winter Creamy Tomato Soup
Serving this soup is just as important as making it. It’s great hot, and you can serve it with fresh bread, crumble some cheese on top, or even pair it with a grilled cheese sandwich for a classic combo. Also, consider garnishing with fresh basil or a sprinkle of black pepper to enhance the flavors.
How to Store Middle-of-Winter Creamy Tomato Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it in the fridge overnight and reheat on the stove until warmed through.
Tips to Make Middle-of-Winter Creamy Tomato Soup
- Adjust the consistency: If you like a thinner soup, add more broth or milk. If you prefer it thicker, blend longer.
- Add veggies: Toss in extra vegetables like bell peppers or zucchini for added nutrition.
- Season well: Taste the soup before serving and adjust the seasoning as needed. A little extra salt or pepper can make a big difference.
Variation
You can modify this recipe by using different herbs, such as oregano or rosemary, instead of thyme. Feel free to experiment by adding a splash of balsamic vinegar for a deeper flavor.
FAQs
Can I use fresh tomatoes instead of canned ones?
Yes, you can use fresh tomatoes if you have them on hand. Use about 2 pounds of fresh tomatoes and prepare them accordingly.
Can I make this soup vegan?
Absolutely! Use plant milk and skip the cream. The soup will still be creamy and delicious.
How long does it take to make this soup?
This soup takes about 30-40 minutes from start to finish, making it a quick and satisfying option for those busy winter nights.
Middle-of-Winter Creamy Tomato Soup
Ingredients
Method
- Heat the olive oil in a heavy-bottomed pot over medium heat.
- Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and pepper.
- Cook for about 5-6 minutes until vegetables soften slightly.
- Stir in garlic, tomato paste, and crushed red pepper flakes if using, cooking for another 1-2 minutes.
- Add basil, thyme, crushed tomatoes, vegetable broth, and wine. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes, partially covered.
- Transfer soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth.
- Return blended soup to pot.
- Stir in the cream or milk and heat over medium-low until warmed through.
- Adjust seasoning to taste.
- Ladle soup into bowls and top with black pepper, crushed red pepper flakes, and fresh basil if desired.
- Serve with crusty bread or a grilled cheese sandwich.
