Middle-of-Winter Creamy Tomato Soup 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
• 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 dried thyme)
• one 28-ounce can crushed tomatoes
• 2 cups vegetable stock or broth
• Optional: 1/2 cup dry, unoaked white wine
• 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

   Prepare the base: Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté until softened and translucent, about 7-10 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

2. 2

   Add tomato paste and spices: Stir in the tomato paste and optional crushed red pepper flakes, cooking for 2-3 minutes to caramelize the tomato paste and develop deep flavor.

3. 3

   Add herbs and liquids: Add the fresh basil leaves, thyme, crushed tomatoes, vegetable stock, and optional white wine to the pot. Stir to combine, then bring the mixture to a simmer. Let it cook for 20-25 minutes to allow the flavors to meld.

4. 4

   Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.

5. 5

   Finish with cream: Stir in the heavy cream, milk, or plant-based milk of choice. Heat gently over low heat, but do not boil to prevent curdling. Season with kosher salt and black pepper to taste.

6. 6

   Serve warm: Ladle the creamy tomato soup into bowls and garnish with additional fresh basil if desired. Serve with crusty bread or your favorite soup accompaniment.