Middle-Winter Creamy Tomato

Deep winter calls for comfort and nothing soothes quite like a pot of creamy tomato soup simmering on the stove. This recipe makes a cozy and flavorful soup using canned tomatoes, so you can enjoy summer brightness even in the coldest months. A good dose of fresh basil and a swirl of cream make it extra special, and you will not even miss the fresh tomatoes.

My own introduction to this soup happened during a snow day when grocery trips were out of the question. I was amazed at how just pantry staples created something so vibrant and comforting. Now it is my go to recipe for lazy Saturdays and cozy movie nights.

Gather Your Ingredients

• Olive oil: Helps soften vegetables and adds rich flavor, always pick extra virgin
• Yellow onion: For sweetness and a savory base, choose a firm onion with tight skin
• Carrots: Add earthy sweetness, look for ones that are brightly colored without blemishes
• Garlic: Gives depth to the soup, fresher cloves will have tighter skins and a strong aroma
• Tomato paste: Brings big tomato flavor and deepens the color, double concentrate gives the best results
• Crushed red pepper flakes: For gentle heat, use as much or as little as you like
• Fresh basil: Brightens the soup, choose leaves that are vibrant green with no black spots
• Thyme: Adds a subtle herbal note, either fresh or dried both work well
• Canned crushed tomatoes: The starring ingredient, use a brand you trust for natural flavor
• Vegetable stock or broth: For savory depth, homemade is wonderful but any low sodium option works
• Heavy cream or milk: Rounds out the soup with silkiness, plant based options work well too
• Kosher salt and ground black pepper: Essential to balance all the flavors

How to Make It

Sauté the Aromatics:

Heat the olive oil in a heavy bottomed pot over medium heat until shimmering. Add the onion and carrots with a pinch of kosher salt and black pepper and cook gently for about six minutes. Stir occasionally and make sure the vegetables turn soft and fragrant without browning.

Add Garlic and Tomato Paste:

Add the chopped garlic, tomato paste and a sprinkle of red pepper flakes if you want heat. Stir and cook for two minutes until the paste becomes brick red and the garlic smells sweet and toasty. Do not rush this step as it builds a deep flavor base.

Simmer the Soup:

Add fresh basil, thyme, crushed tomatoes and vegetable stock to the pot. Stir thoroughly. Bring the mixture to a boil then lower heat to a steady simmer. Cover loosely and cook for fifteen minutes until the carrots are very soft and the flavors are well blended.

Blend Until Smooth:

Working in batches, ladle the soup into a blender making sure not to fill it more than two thirds full. Remove the lid cap and cover with a kitchen towel. Blend until completely smooth and creamy. Return to the pot. For less fuss, use an immersion blender right in the pot.

Finish with Cream:

Stir in your cream or chosen milk. Warm the soup gently over medium low heat to let it thicken slightly and become silky. Taste and add more salt or pepper if needed.

Serve and Garnish:

Ladle into bowls. Top each serving with fresh basil leaves, cracked pepper and extra red pepper flakes. Serve with crunchy bread or a gooey grilled cheese.

Basil is hands down my favorite part of this soup. Even out of season the aroma and fresh flavor of basil make every bowl a treat. My sister always requests double basil and I cannot say no. We now call it the magic green in our house.

Flavor Boosters

No fresh basil? Use a couple tablespoons of good quality pesto for a concentrated burst of flavor. If you need to skip dairy, a rich oat or cashew milk makes a surprisingly creamy alternative. Swap out vegetable stock for chicken broth if you do not need it to be vegetarian.

Serving Suggestions

Nothing beats this soup paired with a sliced grilled cheese sandwich or garlic toast. For a lighter option, add a simple salad with crisp greens and a lemony vinaigrette. For a heartier meal, stir in cooked white beans or a handful of orzo before serving.

Creative Twists

In late summer, swap in fresh roasted tomatoes and skip the paste. Add roasted red peppers for a subtle smoky twist. Garnish with dill instead of basil for a Scandinavian flair.

This soup is sure to become a go to in your kitchen all winter long. The vibrant flavor and creamy texture are always a hit at my table.

Common Questions About This Recipe

→ What type of tomatoes work best for this soup?

Canned crushed tomatoes are ideal for this soup, providing a consistent texture and deep flavor that fresh tomatoes might not deliver during winter.

→ Can I use fresh herbs instead of dried?

Yes, fresh basil and thyme bring vibrant aroma and flavor; adjust quantities to taste since fresh herbs are brighter than dried.

→ How do I achieve the creamy texture without cream?

You can substitute cream with plant-based milks like almond or oat milk, which also keep the soup rich while catering to dietary preferences.

→ What is the best way to blend the soup smoothly?

Using either a stand blender or an immersion blender, blend the soup in batches if needed. Cover the blender hole with a towel to avoid splatters.

→ How can I adjust the spice level?

Incorporate crushed red pepper flakes gradually to find your preferred spice intensity, or omit them for a milder taste.

→ What pairs well with this creamy tomato soup?

Crusty bread or a gooey mozzarella grilled cheese sandwich complements the soup perfectly, adding texture and extra indulgence.