Description

This Middle-of-Winter Creamy Tomato Soup is a velvety, comforting bowl perfect for chilly days, made with simple pantry staples like canned crushed tomatoes, fresh herbs, and a creamy finish. It combines sautéed aromatics, fresh basil and thyme, a splash of white wine for depth, then is blended to silky smoothness and enriched with cream or your preferred milk alternative. Whether enjoyed with crusty bread or a grilled cheese sandwich, this soup is a soothing, flavorful classic that’s easy to prepare and freezer-friendly.

Ingredients

Scale

Base and Aromatics

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

Herbs and Liquids

1 cup fresh basil leaves and tender stems
1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
1 (28-ounce) can crushed tomatoes
2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine (e.g., Pinot Grigio)

Finishing and Seasoning

2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Kosher salt and ground black pepper, to season

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Instructions

Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid, such as a Dutch oven, over medium heat. Add diced onion and carrots, seasoning with 1 teaspoon kosher salt and black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5 to 6 minutes. Stir in garlic, tomato paste, and crushed red pepper flakes if using, cooking 1 to 2 more minutes until the tomato paste browns and the garlic is fragrant.
Build and simmer: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and the optional white wine to the pot. Stir thoroughly to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are fully tender and flavors meld.
Blend: Carefully transfer the soup in batches to a stand blender, filling the blender no more than two-thirds full. Remove the center cap from the lid and cover the opening with a thick kitchen towel to avoid splattering. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to blend the soup until smooth.
Finish the creamy tomato soup: Return the blended soup to the pot if using a stand blender. Stir in your choice of cream, milk, or plant milk. Warm the soup over medium-low heat, stirring occasionally until heated through. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Pair with crusty bread or a grilled cheese sandwich for a comforting meal. Enjoy!

Notes

White wine adds complex flavor—use a dry, unoaked variety like Pinot Grigio. Substitute with dry vermouth or vegetable stock plus a splash of apple cider vinegar for a non-alcoholic option.
For creaminess, heavy cream, half and half, or whole milk works well. For dairy-free, mild unsweetened plant milks like almond milk are recommended; avoid strong-flavored milks like coconut.
Prep veggies in advance and store in an airtight container in the fridge for up to 5 days to reduce active cooking time.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave until warmed through.
The soup freezes well—freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Nutrition

Serving Size: 1 cup (about 245g)
Calories: 240 kcal
Sugar: 8g
Sodium: 450mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg