Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)

why make this recipe

Middle-of-Winter Creamy Tomato Soup is a perfect meal for chilly days. It’s warm, comforting, and easy to make. Using canned tomatoes makes it quick and convenient, without sacrificing flavor. This soup is not only delicious but also a great way to use pantry staples. Whether you serve it for lunch, dinner, or as a snack, it’s sure to please everyone!

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:

1. Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat.
2. 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.
3. 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.
4. 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 heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes, until the vegetables are completely tender.
5. 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.
6. Stir in the cream (or milk of choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust seasoning to taste.
7. 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

This soup is best served hot. You can ladle it into bowls and sprinkle some fresh basil and crushed red pepper on top for added flavor. Pair it with crusty bread or a delicious grilled cheese sandwich for a complete meal. It makes a great lunch or a comforting dinner on a cold night.

how to store Middle-of-Winter Creamy Tomato Soup

If you have leftovers, let the soup cool down to room temperature before storing it. Place it in an airtight container and store it in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to use a freezer-safe container and leave some space at the top as the soup may expand when frozen.

tips to make Middle-of-Winter Creamy Tomato Soup

• For extra flavor, use homemade vegetable stock instead of store-bought.
• Adjust the creaminess by adding more or less cream or plant milk as you like.
• If you want a bit more heat, increase the amount of crushed red pepper flakes.
• Experiment with different herbs like oregano or parsley for a unique taste.

variation (if any)

You can add some cooked pasta or rice to the soup to make it more filling. Another variation is to add some roasted vegetables for added flavor and nutrition. For a smoky touch, consider adding a little smoked paprika.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You’ll need to peel and chop them, and you’ll need about 6-8 medium tomatoes for this recipe.

Is this recipe suitable for vegans?
Yes, you can make this soup vegan by using plant-based milk and omitting the cream. It will still be delicious and creamy!

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat it on the stove when you’re ready to eat.