Nothing warms the soul quite like a bowl of creamy tomato soup on a chilly winter day. This Middle-of-Winter Creamy Tomato Soup is a simple yet delicious recipe that uses canned tomatoes, making it easy to whip up even when fresh ingredients are hard to come by. With its rich flavors and creamy texture, it’s sure to become a winter favorite.

Why make this recipe

This creamy tomato soup is not just comforting but also incredibly easy to make. Whether you’re having a busy weeknight or simply craving a warm meal, this recipe comes together quickly. Plus, it uses canned tomatoes, which means you can enjoy this delicious dish no matter the season. The combination of savory vegetables, fresh herbs, and cream makes it a delightful treat for everyone.

How to prepare Middle-of-Winter Creamy Tomato Soup

Preparing this soup is straightforward, and you can have it ready in less than an hour. Here’s how you can create this yummy dish right in your own kitchen.

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 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 (almond, oat milk, etc.)
Kosher salt and ground black pepper, to season

Steps:

Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5-6 minutes.
Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until the tomato paste browns and the garlic becomes fragrant.
Add the basil, thyme, crushed tomatoes, vegetable broth, and wine to the pot, stirring to combine well. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are completely tender.
Carefully transfer the soup to a stand blender. Work in batches, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a thick kitchen towel while blending. Once smooth and creamy, return the soup to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
Stir in the cream (or milk of choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust the seasoning to taste.
Ladle the soup into individual bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with a piece of crusty bread or a gooey mozzarella grilled cheese sandwich. Enjoy!

How to serve Middle-of-Winter Creamy Tomato Soup

This soup is best served hot. You can ladle it into bowls and add toppings like fresh basil, black pepper, or a sprinkle of red pepper flakes for an extra kick. Pair it with some crusty bread or a gooey grilled cheese sandwich for a complete meal that’s comforting and satisfying.

How to store Middle-of-Winter Creamy Tomato Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simmer gently on the stove until warmed through. If the soup thickens too much in the fridge, add a splash of broth or water while reheating.

Tips to make Middle-of-Winter Creamy Tomato Soup perfectly

Make sure your vegetables are finely diced so they cook evenly.
For extra creaminess, blend the soup for longer until you achieve your desired texture.
Adjust the seasoning to your preference. Don’t be afraid to taste and add more salt or pepper if needed.

Variations

Add protein: You can mix in cooked chicken or white beans for a heartier version.
Spice it up: Throw in some chopped jalapeños or a dash of hot sauce if you like a little heat.
Herb swap: Experiment with different herbs like oregano or parsley for a unique flavor.

FAQ

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. Just make sure to peel and chop them beforehand. You will need about 2 pounds of fresh tomatoes to substitute for one can.

Q: Can I make this soup vegan?
A: Absolutely! You can opt for plant-based cream or milk and skip the wine for a delicious vegan version.

Q: How do I make this soup gluten-free?
A: All the ingredients listed are gluten-free. Just make sure that your vegetable stock is also gluten-free, and you’ll be set!

Enjoy your cozy bowl of Middle-of-Winter Creamy Tomato Soup, perfect for those cold winter days!