I love how this soup brings all the taste of peak-season tomatoes using just canned ones. The texture is creamy and smooth, the flavor is deep and savory, and it all comes together in one pot with simple ingredients. It’s fast enough for a weeknight and special enough for sharing. Plus, it reheats beautifully, making it perfect for leftovers or freezing for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 a generous pinch of dried thyme) One 28-ounce can crushed tomatoes 2 cups vegetable stock or broth Optional: ½ cup dry, unoaked white wine 2 cups heavy cream, milk, or unsweetened plant milk (like almond or oat) Kosher salt and ground black pepper, to season
Directions
I start by heating olive oil in a heavy-bottomed pot over medium heat. Once hot, I add the diced onion and carrots, seasoning with kosher salt and black pepper. I cook them for 5–6 minutes until softened.
Then I stir in the garlic, tomato paste, and red pepper flakes if using. I cook this mixture for another 1–2 minutes until the tomato paste darkens and the garlic is fragrant.
Next, I add the basil, thyme, crushed tomatoes, broth, and wine (if using). I stir well, bring everything to a boil, then reduce the heat to a simmer. I partially cover the pot and let it cook for 15 minutes until the vegetables are very tender.
To blend, I either use an immersion blender right in the pot or carefully transfer the soup to a blender in batches. I blend until it’s completely smooth, then return it to the pot.
I stir in the cream or milk and warm the soup over medium-low heat until it’s heated through. I taste and adjust the seasoning if needed.
I ladle the soup into bowls and top it with black pepper, extra basil, or chili flakes if I want more heat. I always serve it with crusty bread or a grilled cheese sandwich for the full experience.
Servings and timing
This recipe makes 4 to 6 servings and takes about 40 minutes total—with 15 minutes of prep and 25 minutes of cooking.
Variations
When I want a richer soup, I use heavy cream. For something lighter or dairy-free, I go with oat or almond milk.
I sometimes add a spoonful of sugar to balance the acidity of the tomatoes.
For a deeper flavor, I use white wine or a splash of dry vermouth; if I skip the alcohol, I add a touch of vinegar.
When I want extra herbs, I add a bit of oregano or rosemary along with the thyme.
I love adding homemade croutons or a swirl of pesto on top for a twist.
Storage/Reheating
This soup stores well for up to 5 days in the fridge. I let it cool before transferring it to an airtight container. When reheating, I warm it on the stovetop or microwave until it’s hot throughout.
To freeze, I portion the cooled soup into containers and freeze for up to 3 months. I thaw overnight in the fridge before reheating as usual.
FAQs
Can I use diced or whole canned tomatoes instead of crushed?
Yes, I sometimes use whole peeled tomatoes and blend them well for a similar texture. Diced tomatoes can also work, though they may need longer blending.
What’s the best cream substitute for a dairy-free version?
I use unsweetened almond milk or oat milk. For a creamier texture, I sometimes stir in a spoonful of cashew cream or full-fat coconut milk (if I don’t mind a hint of coconut).
Can I skip the wine?
Yes. I just use more vegetable broth and add a splash of apple cider vinegar or lemon juice to brighten the flavor.
Is this soup freezer-friendly?
Absolutely. I freeze it in individual containers and reheat it as needed. It keeps its flavor and texture really well.
Can I make this in advance?
Yes, and I actually think it tastes even better the next day. I prep the chopped veggies ahead of time and store them in the fridge to speed things up later.
Conclusion
This Middle-of-Winter Creamy Tomato Soup is proof that comfort food doesn’t need to be complicated. With basic pantry ingredients and a few fresh herbs, I can create a rich, satisfying soup that’s perfect for chilly nights. It’s a staple in my kitchen for good reason—warm, filling, and always a crowd-pleaser.
This cozy creamy tomato soup is made with canned tomatoes, fresh herbs, and a splash of cream. A quick, one-pot winter dinner that’s rich, comforting, and ready in under an hour.
Ingredients
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
Optional: ½ cup dry, unoaked white wine (or sub with more broth + splash of apple cider vinegar)
2 cups heavy cream, milk, or unsweetened plant milk (almond, oat, etc.)
Kosher salt and ground black pepper, to taste
Instructions
Cook Aromatics: In a Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add onion and carrots, season with salt and pepper, and cook 5–6 minutes until softened. Stir in garlic, tomato paste, and red pepper flakes. Cook for 1–2 minutes.
Simmer Soup: Add basil, thyme, crushed tomatoes, broth, and wine (if using). Bring to a boil, then reduce to a gentle simmer. Partially cover and simmer for 15 minutes until vegetables are tender.
Blend: Use an immersion blender or carefully transfer soup in batches to a stand blender until smooth. Return soup to pot.
Make It Creamy: Stir in cream or milk of choice and cook over medium-low heat until heated through. Taste and adjust seasoning.
Serve: Ladle into bowls and garnish with cracked pepper, fresh basil, or crushed red pepper flakes. Serve with grilled cheese or crusty bread.
Notes
Wine Substitute: Use vegetable broth + splash of apple cider vinegar for non-alcoholic option.
Cream Options: Use heavy cream for richness, or unsweetened plant milk for a dairy-free version.
Prep Ahead: Dice onion and carrots in advance to save time.
Freezing: Cooled soup freezes well for up to 3 months. Thaw in fridge and reheat before serving.
