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Creamy Tomato Soup

A cozy and creamy tomato soup made with simple pantry staples, perfect for chilly winter days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.