Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)

Why Make This Recipe

Middle-of-Winter Creamy Tomato Soup is warm and comforting, especially on cold days. It’s easy to make and brings a delicious taste that warms you from the inside out.

Using canned tomatoes makes it simple and quick to prepare. This soup is great for lunch or dinner, and it pairs perfectly with a slice of bread or a grilled cheese sandwich. You will love how creamy and rich it is!

How To Make Middle-of-Winter Creamy Tomato Soup

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 (like almond or oat milk)
• Kosher salt and ground black pepper, to season

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Once the oil is hot, add the onion and carrots. Season with 1 teaspoon of kosher salt and black pepper to taste. Cook while stirring for about 5-6 minutes until the vegetables soften a bit.
3. Stir in the garlic, tomato paste, and crushed red pepper flakes if you want some heat. Cook for another 1-2 minutes until the paste starts to brown and the garlic smells good.
4. Add the basil, thyme, crushed tomatoes, vegetable broth, and wine, if using. Stir everything together well. Bring the mixture to a boil, then lower the heat to keep it at a gentle simmer. Partially cover the pot and let it simmer for 15 minutes until the vegetables are tender.
5. Carefully move the soup to a blender. Work in small batches, filling the blender only up to ⅔ full. Remove the lid’s center cap and cover the hole with a kitchen towel while blending. Blend until smooth and creamy, then return to the pot. You can also use an immersion blender directly in the pot.
6. Stir in the cream or milk. Cook over medium-low heat, stirring occasionally, until it’s warm. Taste and adjust the seasoning if needed.
7. Serve the soup in bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if you like. Enjoy it with crusty bread or a gooey grilled cheese sandwich!

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, with moderate protein and fat content.

How To Serve Middle-of-Winter Creamy Tomato Soup

Serve the soup warm in bowls. You can dollop some extra cream on top if you like it richer. Pair it with a slice of crusty bread or a gooey mozzarella grilled cheese sandwich for a delicious meal.

How To Store Middle-of-Winter Creamy Tomato Soup

Let the soup cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until steaming, or microwave it in a bowl.

Tips To Make Middle-of-Winter Creamy Tomato Soup

• If you like a thicker soup, you can add more cream or blend it longer.
• For a little extra depth, consider adding a pinch of sugar to balance the acidity of the tomatoes.
• You can also add cooked pasta or rice for extra heartiness.

Health And Benefits Of This Recipe

This soup is not only tasty but also nutritious. The tomatoes provide vitamins like C and K, and they are a good source of antioxidants. The carrots add fiber and beta-carotene, which are good for your eyes. Using fresh herbs like basil and thyme adds flavor without extra calories. The cream or milk adds some protein, making this soup both comforting and satisfying.

Variation (If Any)

You can add other vegetables such as bell peppers or zucchini to increase the nutrition. For a spicier kick, add some jalapeño or use hotter red pepper flakes. You can also swap the heavy cream for coconut milk for a dairy-free version.

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just make sure to peel and chop them, and you will need about 3-4 cups to replace the canned tomatoes.

2. Can I freeze the soup?
Yes, this soup freezes well. Just store it in an airtight container and it can last up to 3 months in the freezer.

3. What can I do with leftover soup?
Leftover soup is great for lunch. You can serve it with a salad or sandwich. You can also use it as a sauce for pasta!