Name: Middle-of-Winter Creamy Tomato Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; 1 cup fresh basil leaves and tender stems; 1 teaspoon fresh thyme leaves (or generous pinch dried thyme); Kosher salt and ground black pepper, to season; One 28-ounce can crushed tomatoes; 2 cups vegetable stock or broth; 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

Description

This Middle-of-Winter Creamy Tomato Soup is a comforting and easy one-pot meal made with pantry staples like canned tomatoes and tomato paste. Simmered with aromatics and fresh herbs, then blended to a velvety smooth texture and finished with a splash of cream, this soup offers peak-season tomato flavor year-round. Perfectly paired with a melty grilled cheese sandwich, it’s the ultimate cozy dinner ready in just 40 minutes.

Ingredients

Sauté Base

3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated

Seasoning and Flavorings

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)
Kosher salt and ground black pepper, to season

Soup Base

One 28-ounce can crushed tomatoes
2 cups vegetable stock or broth
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

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Instructions

Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Once hot, add diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until softened, about 5–6 minutes. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook for 1–2 minutes until tomato paste browns slightly and garlic is fragrant.
Build and simmer: Add fresh basil, thyme, crushed tomatoes, and vegetable broth to the pot. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for about 15 minutes, until vegetables are completely tender.
Blend: Carefully transfer soup to a stand blender in batches, filling no more than two-thirds full. Remove center cap from blender lid and cover with a kitchen towel while blending to prevent splatter. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot. Return blended soup to the pot.
Finish the creamy tomato soup: Stir in cream or milk of choice and warm over medium-low heat, stirring occasionally until heated through. Adjust seasoning with salt and pepper to taste.
Serve: Ladle soup into bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for the perfect comforting meal.

Notes

For a dairy-free version, use unsweetened plant milk such as almond or oat milk instead of heavy cream.
Adjust crushed red pepper flakes according to your preferred spice level.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Use an immersion blender to avoid transferring hot soup to a blender, which can be safer and less messy.
For thicker soup, reduce the broth slightly or simmer a few minutes longer before blending.
Fresh herbs add brightness; if using dried, use roughly one-third the amount to avoid overpowering flavors.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American