Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Introduction
When winter’s chill sets in, there’s nothing more comforting than a warm bowl of creamy tomato soup. This Middle-of-Winter Creamy Tomato Soup uses canned tomatoes, making it a quick and easy dish that’s perfect for cozy nights. With rich flavors and a smooth texture, this recipe is sure to satisfy your cravings and warm you right up!
Why Make This Recipe
- Comforting and Hearty: A perfect dish to keep you warm during cold nights.
- Quick & Simple: Easy to prepare, needing just about 30 minutes.
- Crowd-Pleaser: Great for families and gatherings alike.
- Rich in Flavor: Combine fresh ingredients for a flavor-packed experience.
- Flexible: Can be made with various milks or served with different additions.
This tomato soup stands out due to its creamy texture and simple ingredients, giving you delicious comfort in every spoonful.
Ingredients Needed
- For the Base:3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- For the Flavor: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 a generous pinch of dried thyme)
- For the Soup:One 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (see Recipe Notes)
- For Creaminess:2 cups heavy cream, milk, or unsweetened plant milk of your choice (like almond or oat milk)
- To Season:Kosher salt and ground black pepper, to taste
How to Make Middle-of-Winter Creamy Tomato Soup
- Heat the Oil: In a heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium heat.
- Cook the Vegetables: Add the diced onion and carrots to the pot. Season with 1 teaspoon of kosher salt and ground black pepper. Cook, stirring occasionally, for about 5-6 minutes until they soften slightly.
- Add Flavors: Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for an additional 1-2 minutes until the garlic is fragrant and the tomato paste gets a bit of color.
- Combine Ingredients: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and wine (if using) to the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer gently. Partially cover the pot and cook for 15 minutes until the vegetables are tender.
- Blend the Soup: Carefully transfer the soup to a stand blender and blend in batches until smooth. If you prefer, you can use an immersion blender directly in the pot.
- Add Creaminess: Return the blended soup to the pot and stir in the cream (or chosen milk). Cook over medium-low heat, stirring occasionally until warmed through. Adjust the seasoning to taste.
- Serve: Ladle the soup into bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves. Enjoy with crusty bread or a gooey mozzarella grilled cheese sandwich!
How to Serve Middle-of-Winter Creamy Tomato Soup
Serve this tomato soup piping hot in a bowl. You can garnish it with fresh basil or a drizzle of cream for an extra special touch. Pair it with a slice of crusty bread or grilled cheese for a complete meal.
How to Store Middle-of-Winter Creamy Tomato Soup
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove, adding a splash of water or broth if the soup thickens too much. You can also freeze the soup for up to three months; just make sure to cool it completely before freezing.
Tips to Make Middle-of-Winter Creamy Tomato Soup
- Adjust the creaminess by experimenting with different milk options for a lighter version.
- For a spice kick, add more crushed red pepper flakes.
- For a more complex flavor, try adding a splash of balsamic vinegar when adding the cream.
Variation
You can customize this soup by adding different vegetables like bell peppers or spinach. For proteins, shredded chicken or cooked lentils can be great additions for a heartier meal.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You would need about 2 pounds of ripe tomatoes, peeled and chopped.
How do I make this gluten-free?
This recipe is naturally gluten-free; just ensure your vegetable stock is also gluten-free.
Is this recipe freezer-friendly?
Yes! You can freeze the soup for up to three months. Just let it cool completely before transferring it to a freezer-safe container.
How thick should the soup be?
The soup should be creamy and smooth, enough to coat the back of a spoon. If it’s too thick, stir in some broth or water.
Conclusion
The Middle-of-Winter Creamy Tomato Soup is an incredible mixture of warmth, comfort, and flavor. It’s an easy-to-make dish that can brighten any chilly evening. If you enjoyed making this recipe, please leave a comment and a star rating. Don’t forget to share your experience on social media! What twists did you add to this soup? Let us know below!
Middle-of-Winter Creamy Tomato Soup
Ingredients
For the Base
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
For the Flavor
- 4 cloves garlic, finely chopped or grated
- 4 tablespoons tomato paste
- up to 1 teaspoon crushed red pepper flakes optional
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or a generous pinch of dried thyme
For the Soup
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine optional
For Creaminess
- 2 cups heavy cream, milk, or unsweetened plant milk of your choice (like almond or oat milk)
To Season
- Kosher salt and ground black pepper to taste
Instructions
Preparation
- In a heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium heat.
- Add the diced onion and carrots to the pot. Season with 1 teaspoon of kosher salt and ground black pepper. Cook, stirring occasionally, for about 5-6 minutes until they soften slightly.
- Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for an additional 1-2 minutes until the garlic is fragrant and the tomato paste gets a bit of color.
Cooking
- Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and wine (if using) to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer gently. Partially cover the pot and cook for 15 minutes until the vegetables are tender.
- Carefully transfer the soup to a stand blender and blend in batches until smooth. If you prefer, you can use an immersion blender directly in the pot.
- Return the blended soup to the pot and stir in the cream (or chosen milk). Cook over medium-low heat, stirring occasionally until warmed through. Adjust the seasoning to taste.
Serving
- Ladle the soup into bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves. Enjoy with crusty bread or a gooey mozzarella grilled cheese sandwich!