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

If you’re craving a cozy, soul-warming bowl of comfort that feels like a warm hug on a chilly night, you’re going to adore this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe. I absolutely love how this soup transforms simple pantry staples like canned tomatoes into a rich, velvety delight that tastes like it’s been simmering all day — but it actually comes together in just about 40 minutes. Trust me, once you try this, it’ll become your go-to when winter drags on and fresh tomatoes are nowhere to be found.

this Recipe

Ingredients You’ll Need

This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe strikes that perfect balance of flavors thanks to a fragrant mix of sautéed veggies, fresh herbs, and good-quality canned tomatoes. Each ingredient plays its part beautifully — plus, I’ll share my tips for picking them!

• Olive oil: Choose a good-quality extra virgin olive oil; it brings subtle fruitiness and richness to the base.
• Yellow onion: Diced finely to melt into sweetness that balances the acidity of the tomatoes.
• Carrots: Adds natural sweetness and earthiness; the diced carrots help build the soup body.
• Garlic: The secret weapon of flavor, finely chopped or grated for even distribution.
• Tomato paste: Intensifies the tomato flavor—don’t skip browning it slightly for that depth.
• Crushed red pepper flakes (optional): Adds a subtle heat if you like a little zing.
• Fresh basil leaves: Brings aromatic freshness that’s key to that classic tomato soup vibe.
• Fresh thyme leaves: Or dried if you don’t have fresh; thyme adds an earthiness that rounds out the profile.
• Crushed canned tomatoes: The base of the soup and your trusty winter tomato stand-in.
• Vegetable stock or broth: Enhances the soup’s body and boosts savory notes without overpowering.
• Dry, unoaked white wine (optional): I love adding Pinot Grigio for complexity—but you can leave it out or substitute as needed.
• Heavy cream, milk, or unsweetened plant milk: This is what makes the soup creamy and comforting, so pick whichever you prefer.
• Kosher salt and black pepper: To season and brighten every element in the pot perfectly.

Variations

One of my favorite things about this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe is how easy it is to personalize. Whether you want it dairy-free, a little spicy, or richer, there’s a simple tweak for that. Feel free to experiment—you might discover a new family fave just like I did!

• Dairy-free version: I often swap out the heavy cream for unsweetened almond or oat milk; it still feels creamy but keeps it lighter and plant-based.
• Extra spicy: I sprinkle in more crushed red pepper flakes when cooking the aromatics if I’m craving a bit of heat, and it wakes everything right up.
• Herbal twist: Sometimes I add a few fresh oregano leaves or a bay leaf during simmering for extra depth—it takes the flavor in a new but delightful direction.
• Wine substitutes: If you skip the white wine, I recommend adding a splash of dry vermouth or a tiny bit of apple cider vinegar to keep that bright acidity.

How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Step 1: Sauté Your Aromatics for That Flavor Base

Heat olive oil over medium in a heavy-bottom pot like a Dutch oven—this helps prevent scorching. Once the oil shimmers, toss in the diced onion and carrots. Season with salt and pepper like you normally would; the salt helps draw out the natural sweetness from the veggies. Cook, stirring occasionally, until they soften and become fragrant—around 5 to 6 minutes. Then stir in the garlic, tomato paste, and optional red pepper flakes. Keep cooking for 1 to 2 minutes until the tomato paste browns lightly and the garlic smells amazing. Don’t rush this step, as it’s the foundational flavor for your soup.

Step 2: Build, Simmer, and Let Those Flavors Marry

Next up, add fresh basil leaves, thyme, canned crushed tomatoes, vegetable broth, and the optional white wine. Give everything a good stir to combine. Bring it all up to a boil, then turn down the heat to a gentle simmer. Partially cover the pot to let steam escape while keeping enough moisture in. Let it simmer for about 15 minutes or until those carrots are completely tender. This short simmer lets the flavors mingle without losing that vibrant tomato freshness I love so much.

Step 3: Blend to Creamy Perfection

This is the fun part! Carefully transfer the hot soup to your blender in batches—never fill it more than two-thirds full to avoid spills or splatters. Remove the blender’s center lid cap and cover the opening with a thick kitchen towel for safety. Blend until silky smooth and creamy. If you’re an immersion blender fan (like me when I’m lazy!), you can do this right in the pot to save time and dishes. Once smooth, return the soup to your pot.

Step 4: Finish with Cream and Season to Taste

Now stir in your choice of heavy cream, milk, or a plant-based alternative. Heat the soup gently over medium-low, stirring occasionally until warmed through. This step is all about bringing everything together: the cream softens the tomato’s acidity and gives you that luscious texture you’ll keep dreaming about. Taste and adjust seasoning with salt and pepper.

Step 5: Serve and Enjoy!

Ladle into bowls and add fresh cracked pepper, a sprinkle of crushed red pepper (if you want that extra kick), and torn fresh basil leaves on top. I love serving this with thick slices of crusty bread or, even better, a gooey mozzarella grilled cheese sandwich that my family absolutely goes crazy for. This soup is pure magic in the heart of winter.

How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe

Garnishes

I always top my bowls with fresh torn basil leaves for that herbaceous pop, plus a crack of fresh black pepper and, if I’m feeling daring, a few crushed red pepper flakes for bite. A drizzle of good olive oil or a light swirl of cream makes it look pretty too and amps up the richness.

Side Dishes

Nothing beats dipping crusty sourdough or a freshly made gooey mozzarella grilled cheese sandwich into this soup. I also love pairing it with a simple green salad with a tangy vinaigrette to cut through the creaminess and keep the meal balanced.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini Dutch ovens or rustic stoneware bowls and topped it with a sprinkle of microgreens or edible flowers. It always impresses guests and makes the experience feel warm and intimate.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup completely, then store it in airtight containers in the fridge. It keeps well up to five days, and honestly, the flavors deepen overnight, so leftovers taste even better. Just give it a good stir and reheat gently on the stove or microwave.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers or individual silicone Souper Cubes for grab-and-go meals. Freeze for up to 3 months, then thaw overnight in the fridge before reheating. It makes winter lunches so effortless.

Reheating

When reheating, I gently warm the soup over low-medium heat, stirring regularly to avoid scorching. Avoid boiling it again, as that can cause the cream to separate or curdle. If it looks a bit thick after refrigeration, add a splash of broth, milk, or water to loosen it.

FAQs

Final Thoughts

This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe holds a special place in my heart because it brightens the coldest, darkest months with warmth and comfort using just everyday ingredients. I love how it’s practical, quick, and utterly delicious—all the things I want in a winter-meal go-to. If you make it, I hope you find it as satisfying and cozy as my family and I do on those long winter evenings. Give it a try—you might just find your new favorite soup!

Print