Name: Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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 generous pinch 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 (almond, oat milk, etc.); kosher salt and ground black pepper, to season

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When the wind is howling outside and your kitchen is glowing warm, there’s nothing like diving into a bowl of Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes). This simple yet crave-worthy soup turns pantry staples into a meal that’s sunshine-bright, impossibly velvety, and wonderfully adaptable. Thanks to canned tomatoes, you capture deep tomato flavor at its best—no matter the season. With a swirl of cream and a stack of grilled cheese sandwiches on the side, this soup promises pure comfort in under an hour, making it the weeknight hero you’ll reach for again and again.

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

Ingredients You’ll Need

This recipe is all about familiar flavors coming together to make something magical. Every ingredient in Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) contributes its own note—sweet, savory, creamy, or bright—to produce an irresistibly cozy bowlful.

Olive oil: Gives the soup body and a gentle, fruity base flavor—don’t skimp for the best results.
Yellow onion: Its mellow sweetness builds the soup’s savory backbone as it softens and caramelizes.
Carrots: They add natural sweetness and a touch of color, balancing the tomatoes beautifully.
Garlic: Infuses the soup with deep, aromatic flavor—fresh is best!
Tomato paste: Concentrates the tomato flavor and intensifies the soup’s vibrant color.
Crushed red pepper flakes (optional): Adds a gentle kick if you like a touch of heat.
Fresh basil: Brings a peppery, aniseed note that lifts the entire dish—stems included for maximum oomph.
Fresh thyme (or dried): Contributes earthy, herby depth; a generous pinch of dried works in a pinch.
Canned crushed tomatoes: The star of Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes), delivering bold, ripe tomato flavor when fresh tomatoes are out of season.
Vegetable broth: Provides the base and enhances the soup’s savoriness—use a good quality store-bought or homemade broth.
Dry, unoaked white wine (optional): Adds brightness, subtle acidity, and layered complexity; Pinot Grigio is a winner.
Heavy cream, milk, or unsweetened plant milk: Creates that signature lush, creamy texture—choose what suits your needs or mood.
Kosher salt and black pepper: Essential for balancing flavors and sharpening the soup’s finish.

How to Make Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)

Step 1: Sauté the Aromatics

Start by heating the olive oil in a sturdy soup pot or Dutch oven over medium heat. Once it shimmers, toss in your diced onion and carrots with a bit of salt and pepper. Let them soften for about 5-6 minutes, stirring now and then so nothing sticks. The kitchen will start to smell sweet and inviting. Add the garlic, tomato paste, and a sprinkle of crushed red pepper flakes if you want a whisper of heat. Cook for another minute or two until the tomato paste caramelizes, developing deep, savory flavors, while the garlic turns fragrant.

Step 2: Build and Simmer

It’s time to layer in the stars of this Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes). In go the fresh basil, thyme, that all-important can of crushed tomatoes, broth, and the optional white wine. Stir everything together, bring to a lively bubble, then lower the heat to maintain a gentle simmer. Pop the lid on, leaving it slightly ajar, and let the soup do its thing for about 15 minutes. You’ll know it’s ready when the carrots are fork-tender and the aromas are making you impatient for dinner.

Step 3: Blend Until Velvety

Now, turn that chunky, herby soup into a creamy dream! Carefully ladle the mixture into a blender, working in small batches—no more than two-thirds full to avoid splashes. Remove the blender lid’s center cap and cover the hole with a kitchen towel so steam escapes but splatter stays inside. Blend until absolutely silky, then pour back into the pot. (Or use an immersion blender right in the pot for less fuss.)

Step 4: Finish with Cream

Pour in the cream (or your milk of choice), and gently rewarm the soup over medium-low heat while stirring. The soup will transform from vibrant red to a gorgeous, blushing orange. Give it a taste and add extra salt or pepper if it needs it—don’t be shy, seasoning is your friend here.

Step 5: Serve and Savor

Ladle generous spoonfuls of Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) into bowls. Top with cracked black pepper, extra crushed red pepper, or fresh basil. Serve piping hot with buttery grilled cheese or chewy bread for dunking—then dig in and enjoy every soothing spoonful.

How to Serve Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)

Garnishes

Swirl a splash of extra cream across the top for that picture-perfect finish. Rain down freshly cracked black pepper, sprinkle with fresh basil ribbons, or even a pinch of chili flakes if you like some spice. For a special treat, add a few homemade croutons or a grate of Parmesan cheese.

Side Dishes

This soup absolutely loves company—think classic grilled cheese sandwiches with gooey mozzarella, a hunk of rustic sourdough, or even a crisp green salad for contrast. Roasted veggies, a cheesy quesadilla, or a handful of warm pita chips also make excellent partners to the soup’s creamy, tangy comfort.

Creative Ways to Present

Ladle Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) into sturdy mugs for fireside sipping or serve it as dainty appetizer “shots” for a dinner party starter. If you’re going for bistro vibes, add a dollop of pesto or scented olive oil. For a cozy weeknight, try floaters of garlic toast or mini grilled cheese “dippers.”

Make Ahead and Storage

Storing Leftovers

Let leftover soup cool to room temperature before pouring into an airtight container. Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) keeps beautifully in the fridge for up to 5 days, and the flavors only deepen overnight. Just give it a quick stir before reheating for the best texture.

Freezing

This soup freezes like an absolute champ. Divide it between freezer-safe containers or silicone cubes (for single portions), leaving a little space at the top for expansion. Freeze for up to three months. When you’re ready for soup season any day, simply thaw overnight in the fridge and proceed to reheat.

Reheating

Warm the soup gently in a pot over medium-low heat, stirring as you go. If you’re in a rush, the microwave gets the job done—just do it in short bursts and give the soup a good stir to keep the texture creamy. If the soup has thickened in the fridge, add a splash of broth, milk, or water to loosen it up.

FAQs

Can I use diced tomatoes instead of crushed for Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes)?

Yes! If you only have diced tomatoes, you can absolutely use them. The final soup will need an extra bit of blending for smoothness, but the flavor and body will still be delicious. Fire-roasted tomatoes will add a touch of smokiness if that’s your thing.

How do I make this soup vegan or dairy-free?

It’s easy: simply use unsweetened plant milk—almond and oat milks work beautifully. Avoid coconut milk unless you want extra coconut flavor. A swirl of cashew cream or a spoonful of vegan sour cream is a great topper, too.

Is there a substitute for white wine in this recipe?

If you’re not into cooking with wine, just swap in extra vegetable broth and add a splash of apple cider vinegar or a squeeze of lemon juice for brightness. Dry vermouth also works in a pinch, offering depth without overpowering the tomatoes.

Can I prep any ingredients ahead of time?

Definitely! Go ahead and dice the onion and carrots up to five days in advance and stash them in the fridge. This shortcut turns Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) into an even quicker weeknight win.

Does the soup taste better the next day?

Absolutely. As with most soups, the flavors meld and deepen after a night in the fridge, making tomorrow’s lunch even more comforting. Just reheat gently and enjoy that extra magic.

Final Thoughts

When you’re craving true comfort that’s just as easy on a busy weeknight as it is soul-soothing, Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) shines. With pantry staples and a handful of fresh herbs, you can have a pot of pure sunshine no matter the temperature outside. Give it a try—you might have just found your new favorite cozy meal!