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

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 generous pinch dried thyme)
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable stock or broth
• 1/2 cup dry, unoaked white wine (optional)
• 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
• Kosher salt and ground black pepper, to season

Instructions

1. 1

   Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and carrots, cooking until softened, about 5–7 minutes.

2. 2

   Add garlic and tomato paste: Stir in the chopped garlic and tomato paste, cooking for 1–2 minutes until fragrant and the tomato paste darkens slightly.

3. 3

   Add spices and herbs: If using, sprinkle in crushed red pepper flakes, then add fresh basil leaves and thyme. Stir to combine the flavors.

4. 4

   Add tomatoes and liquids: Pour in the crushed tomatoes, vegetable stock, and optional white wine. Stir well and bring the mixture to a simmer.

5. 5

   Simmer soup: Reduce heat to low, and let the soup simmer gently for 20–25 minutes to develop flavor and tenderize vegetables.

6. 6

   Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches.

7. 7

   Add cream and season: Stir in the heavy cream or chosen milk. Season with kosher salt and ground black pepper to taste. Heat through but do not boil.

8. 8

   Serve: Ladle the soup into bowls, garnish with additional basil if desired, and serve warm.