Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)
Winter is here, bringing chilly days that are just perfect for a warm, comforting bowl of soup. When the weather outside is frosty and dreary, there’s nothing more satisfying than a rich, creamy tomato soup. This recipe, made with canned tomatoes, is not only easy to throw together but also provides a hearty and wholesome meal that warms you from the inside out. Whether it’s the weekend or a busy weeknight, this soup is a delightful way to enjoy the cozy flavors of the season.
Why You’ll Love This Dish
This creamy tomato soup isn’t just about warmth; it’s a delightful fusion of flavors and simplicity. Utilizing canned tomatoes means you can whip up this classic comfort dish even when fresh produce isn’t at its best. Plus, it’s budget-friendly, making it a weeknight staple that won’t break the bank. Families will love it too—who can resist a bowl of velvety soup paired with some gooey grilled cheese? It’s perfect for lunch, dinner, or even as a starter for a more elaborate meal.
“This is my go-to cold weather dish! So comforting and I love the creamy texture. My kids devour it every time!” — Satisfied Home Cook
The Cooking Process Explained
Making this creamy tomato soup is straightforward and doesn’t require any advanced culinary skills. First, you’ll sauté some fragrant vegetables and add flavorful herbs, creating a base that gives the soup a wonderful depth. After adding the canned tomatoes and stock, a quick simmer will soften everything, followed by blending into a luscious creaminess. For added richness, you’ll stir in heavy cream or your favorite plant-based milk. Finally, season to taste, and you have a soul-soothing soup ready to serve!
What You’ll Need
Gather these items for your luscious soup:
- 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 for a heat kick
- 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 (see Recipe Notes)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (like almond or oat milk)
- Kosher salt and ground black pepper, to season
Feel free to play around with ingredients! For instance, if you’re out of fresh herbs, dried versions work just as well.
Step-by-Step Instructions
- Heat the olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat.
- Once the oil is hot, toss in the diced onion and carrots. Season with 1 teaspoon kosher salt and a pinch of ground black pepper. Sauté for about 5-6 minutes until the vegetables start to soften.
- Add in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste turns brown and the garlic releases its scent.
- Stir in the fresh basil and thyme, followed by the crushed tomatoes, vegetable broth, and wine (if using). Mix well and bring it to a boil. Then, reduce the heat and let it simmer gently for about 15 minutes, covered partially.
- Once the veggies are tender, carefully transfer the soup into a stand blender, working in batches for safety. Cover the opening of the lid with a thick kitchen towel while blending until the soup is smooth and creamy. Alternatively, blend straight in the pot with an immersion blender.
- Stir in the heavy cream (or your chosen alternative) and bring the soup to a gentle heat, stirring occasionally until warmed. Adjust the salt and pepper to taste.
- Ladle the soup into bowls, garnishing with cracked pepper, a sprinkle of red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey grilled cheese sandwich. Enjoy!
Best Ways to Enjoy It
This creamy tomato soup is a blank canvas for your culinary creativity! Serve it warm with a drizzle of high-quality olive oil or a dollop of homemade pesto for an added burst of flavor. Pair it with some artisan crusty bread for dipping, or elevate your experience with a classic gooey mozzarella grilled cheese sandwich that complements the soup’s creaminess perfectly.
Storage and Reheating Tips
If you find yourself with leftovers (which is likely because this soup is simply scrumptious), here’s how to keep them fresh: Let the soup cool completely, then transfer it into an airtight container. It can be stored in the fridge for about 4-5 days. If you want to enjoy it later, consider freezing it; this soup freezes beautifully! Just make sure to leave some space in the container as it expands when frozen. Reheating can be done on the stovetop over medium-low heat or in the microwave until heated through. Always stir well and check the temperature before serving.
Helpful Cooking Tips
- For an extra layer of flavor, caramelize the onions for longer until they’re a deep golden brown. This will enhance the sweetness of the soup.
- Don’t skip the blending step! A smooth texture elevates the dish from basic to truly gourmet.
- If you like your soup spicy, experiment with different types of peppers or hot sauce to customize the heat level.
- To save time, opt for pre-diced vegetables or use frozen mixed vegetables.
Recipe Variations
Feeling adventurous? There are many ways to twist this comforting soup! Try adding roasted red peppers for a smoky flavor, or mix in some diced potatoes for heartiness. If you prefer a dairy-free version, use coconut milk or a rich cashew cream instead of the heavy cream. Don’t hesitate to top your soup with your favorite cheese, like feta or Parmesan, for added richness.
Your Questions Answered
What is the prep time for this recipe?
You can expect about 15 minutes of prep time, with another 30 minutes for cooking.
Can I substitute fresh herbs for dried ones?
Absolutely! Just remember that dried herbs are more potent, so use about one-third the amount when substituting.
How do I know if it’s safe to freeze my soup?
Let the soup cool completely before freezing to avoid increasing the internal temperature of your freezer. It’s best to store it in airtight containers or freezer bags.
This Middle-of-Winter Creamy Tomato Soup is not only a delightful comfort food but also a recipe that garners compliments every single time. Make it your own and enjoy the cozy vibes throughout the winter months!
Creamy Tomato Soup
Ingredients
Method
- Heat the olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat.
- Once the oil is hot, toss in the diced onion and carrots. Season with 1 teaspoon kosher salt and a pinch of ground black pepper. Sauté for about 5-6 minutes until the vegetables start to soften.
- Add in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste turns brown and the garlic releases its scent.
- Stir in the fresh basil and thyme, followed by the crushed tomatoes, vegetable broth, and wine (if using). Mix well and bring it to a boil. Then, reduce the heat and let it simmer gently for about 15 minutes, covered partially.
- Once the veggies are tender, carefully transfer the soup into a stand blender, working in batches for safety. Cover the opening of the lid with a thick kitchen towel while blending until the soup is smooth and creamy. Alternatively, blend straight in the pot with an immersion blender.
- Stir in the heavy cream (or your chosen alternative) and bring the soup to a gentle heat, stirring occasionally until warmed. Adjust the salt and pepper to taste.
- Ladle the soup into bowls, garnishing with cracked pepper, a sprinkle of red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey grilled cheese sandwich. Enjoy!
