Description
A comforting and creamy tomato soup made with canned tomatoes, aromatic vegetables, and a hint of fresh herbs. Perfect for warming up on a cold winter day.
Ingredients
Aromatics:
- 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
Herbs and Liquids:
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- one 28-ounce can crushed tomatoes
- 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.)
- kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Heat olive oil in a pot, sauté onion and carrots, then add garlic, tomato paste, and red pepper flakes.
- Build and simmer: Add basil, thyme, crushed tomatoes, broth, and wine. Simmer until vegetables are tender.
- Blend: Puree the soup until smooth and creamy.
- Finish the creamy tomato soup: Stir in cream or milk, warm through, and adjust seasoning.
- Serve: Ladle into bowls, garnish, and enjoy!
Notes
- You can adjust the consistency by adding more or less cream/milk.
- For a vegan version, use plant-based milk and skip the wine.
- This soup pairs well with grilled cheese sandwiches or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 90mg
