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

The Cozy Comfort of Creamy Tomato Soup

Ever taken a deep breath and been wrapped in a warm hug from the smell of fresh tomato soup? This Middle-of-Winter Creamy Tomato Soup takes that cozy sensation to a whole new level! It’s creamy, dreamy, and made with canned tomatoes for simplicity. With just a few pantry staples, you can whip up a delicious bowl of comfort in no time—perfect for those chilly winter days when you just want to snuggle up on the couch!

Why Make This Recipe

Let’s be real: no one wants to spend hours in the kitchen, especially when it’s cold outside. Here’s why this soup is a winner:

• One-Pan Wonder: Less cleanup means more time for cuddling under a blanket. 🙌
• Budget-Friendly: Using canned tomatoes keeps it affordable without skimping on flavor.
• Family-Friendly: Kids love it, adults love it—who doesn’t enjoy a good soup night?

Ingredients

You don’t need fancy stuff—just these basics!

• 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

Let’s get cooking! Follow these simple steps for a wonderful bowl of soup:

1. Heat the oil: In a heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium heat.
2. Cook veggies: Add the diced onion and carrots. Season with 1 teaspoon of kosher salt and pepper. Cook for about 5-6 minutes until they soften.
3. Add flavor: Stir in the garlic, tomato paste, and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
4. Combine ingredients: Toss in the fresh basil, thyme, crushed tomatoes, vegetable broth, and wine. Stir well and bring to a boil.
5. Simmer: Reduce the heat and let it simmer gently for about 15 minutes until the veggies are tender.
6. Blend it up: Carefully transfer the soup to a stand blender—blend until smooth and creamy. (Pro tip: Work in batches and cover the lid with a towel to avoid splatters!)
7. Finish with cream: Return the soup to the pot, stir in the cream (or milk) and heat it through. Taste and adjust seasoning.
8. Serve: Ladle into bowls and top with fresh basil, cracked pepper, and enjoy with some crusty bread or a gooey mozzarella grilled cheese!

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

Picture this: You heat some olive oil, toss in the veggies, and let them sizzle until they’re tender. Then, in goes the flavorful garlic and tomato paste—trust me, the aroma alone will make you swoon! After simmering all those lovely ingredients together, you blend it to creamy perfection, stir in some rich milk, and serve it up hot.

Pro Tip: Don’t skip toasting the garlic—it seriously makes all the difference!

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

Let’s talk toppings and pairings that’ll elevate your soup experience.

• Fresh Basil: Bright green and fragrant, it adds a delightful herbal hint.
• Cracked Black Pepper: A little kick without overpowering.
• Crusty Bread: Picture the crunch against that velvety soup—heavenly!
• Gooey Mozzarella Grilled Cheese Sandwich: Because, who doesn’t need a cheesy sidekick with their soup? 🥪

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

This creamy goodness can hang out in your fridge for about 3-4 days. Just make sure it’s in an airtight container. For longer storage, you can freeze it for up to 3 months! When you’re ready to enjoy it, gently reheat it on the stove over low heat so it doesn’t separate.

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

• Spice it up: Adjust the crushed red pepper flakes based on your spice preference.
• Add greens: Toss in some spinach or kale for added nutrition—your body will thank you!
• Non-dairy option: Use coconut milk or any plant-based option for a vegan twist.

Variation

Feeling adventurous? Try adding a splash of balsamic vinegar for tanginess or swap in ground meats for a heartier version. You could also throw in some roasted red peppers for an extra layer of flavor!

FAQs

• Can I use fresh tomatoes instead of canned?
  Absolutely! Just chop up about 2-3 pounds and cook them down until soft.

• Is this soup freezable?
  Yes, it freezes beautifully! Just remember to leave some space in the container for expansion.

• How can I thicken my soup?
  If it’s too thin for your liking, you can stir in a bit of cornstarch mixed with water or blend in some more cooked veggies.

📌 Pin this recipe for your next cozy dinner night!

Creamy Tomato Soup

A cozy and creamy tomato soup made with simple pantry staples, perfect for chilly winter days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the soup base

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 4 cloves garlic, finely chopped or grated
• 4 tablespoons tomato paste
• 1 teaspoon crushed red pepper flakes (optional) Adjust based on spice preference
• 1 cup fresh basil leaves and tender stems
• 1 teaspoon fresh thyme leaves or generous pinch of dried thyme
• 28 ounces can crushed tomatoes
• 2 cups vegetable stock or broth
• ½ cup dry, unoaked white wine (optional)
• 2 cups heavy cream, milk, or unsweetened plant milk Almond, oat milk, etc.
• to taste Kosher salt and ground black pepper For seasoning

Method

 

Cooking Instructions

1. In a heavy-bottomed pot (like a Dutch oven), heat the olive oil over medium heat.
2. Add the diced onion and carrots, season with 1 teaspoon of kosher salt and pepper, and cook for about 5-6 minutes until they soften.
3. Stir in the garlic, tomato paste, and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
4. Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and wine; stir well and bring to a boil.
5. Reduce the heat and let it simmer gently for about 15 minutes until the veggies are tender.
6. Carefully transfer the soup to a stand blender and blend until smooth and creamy. (Pro tip: Work in batches and cover the lid with a towel to avoid splatters!)
7. Return the soup to the pot, stir in the cream (or milk), and heat it through. Taste and adjust seasoning.
8. Ladle into bowls and top with fresh basil, cracked pepper, and enjoy with some crusty bread or a gooey mozzarella grilled cheese!

Notes

This creamy goodness can be stored in the fridge for 3-4 days in an airtight container. For longer storage, it can be frozen for up to 3 months. Gently reheat on the stove over low heat to avoid separation.