Description
A comforting and creamy tomato soup made with canned tomatoes, perfect for chilly winter days.
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
- 1 teaspoon crushed red pepper flakes (optional)
- 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
- ½ cup dry, unoaked white wine (optional)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice
- Kosher salt and ground black pepper, to season
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and carrots, season with salt and pepper, and cook until slightly softened, about 5-6 minutes.
- Stir in the garlic, tomato paste, and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the basil, thyme, crushed tomatoes, vegetable broth, and wine. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until vegetables are tender.
- Blend the soup in batches until smooth and creamy, then return to the pot.
- Stir in the cream and cook over medium-low heat until warmed through. Adjust seasoning to taste.
- Ladle into bowls and top with black pepper, crushed red pepper flakes, and fresh basil. Serve with crusty bread or grilled cheese.
Notes
To make vegan, use plant-based cream and skip the wine. For extra creaminess, blend longer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American