Description

This creamy tomato soup is a comforting and flavorful dish perfect for the cold winter months. Made with fresh vegetables, rich tomato paste, aromatic herbs, and finished with cream or plant-based milk, it offers a silky texture and a balanced taste with an optional touch of heat and wine for depth.

Ingredients

Scale

Vegetables and Aromatics

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

Tomato and Herbs

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)
One 28-ounce can crushed tomatoes

Liquids

2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

Seasoning

Kosher salt and ground black pepper, to season

Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking until softened and translucent, about 7-10 minutes. Stir frequently to prevent burning.
Add Garlic and Tomato Paste: Stir in the finely chopped garlic and cook for about 1 minute until fragrant. Then add the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and deepen the flavor.
Incorporate Herbs and Tomatoes: Add the crushed red pepper flakes if using, fresh basil leaves with tender stems, and thyme leaves. Stir in the crushed tomatoes, mixing well.
Add Liquids: Pour in the vegetable stock or broth and the optional dry, unoaked white wine. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld and the soup to slightly reduce.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return to pot.
Add Cream and Season: Stir in the heavy cream, milk, or plant-based milk of choice until fully incorporated. Season with kosher salt and freshly ground black pepper to taste. Warm the soup gently on low heat if needed, but do not boil after adding the cream.
Serve: Ladle the creamy tomato soup into bowls and garnish with additional fresh basil or a drizzle of olive oil if desired. Serve hot with crusty bread or your favorite sandwich.

Notes

For a vegan or dairy-free version, use unsweetened plant-based milk such as almond or oat milk instead of heavy cream.
The optional white wine adds depth of flavor but can be omitted or replaced with extra vegetable stock for a non-alcoholic version.
Adjust the amount of crushed red pepper flakes to taste, depending on your preference for spice.
This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
For a smoother texture, strain the soup through a fine-mesh sieve after blending.

Keywords: creamy tomato soup, winter soup, vegetarian soup, easy tomato soup, homemade tomato soup