Description
Made with pantry staples like canned tomatoes and tomato paste, this Homemade Creamy Tomato Soup bursts with peak-season flavor—even in the heart of winter! Just simmer, blend, and finish with a splash of heavy cream for a luxuriously velvety texture. Pair it with a melty grilled cheese for the coziest comfort food duo. An easy, one-pot recipe that’s ready in 40 minutes or less—the ultimate lazy girl dinner!
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 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
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes, until the tomato paste browns and the garlic becomes fragrant.
- Build and simmer: Add the basil, thyme, crushed tomatoes, vegetable broth, and wine to the pot, stirring to combine well. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes, until the vegetables are completely tender.
- Blend: Carefully transfer the soup to a stand blender. Work in batches, filling the blender no more than ⅔ full. Remove the center cap from the lid and cover the hole with a thick kitchen towel while blending. Once smooth and creamy, return the soup to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
- Finish the creamy tomato soup: Stir in the cream (or milk of choice) and cook over medium-low heat, stirring occasionally, until warmed through. Adjust seasoning to taste.
- Serve: Ladle the soup into individual bowls and top with cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Serve with a piece of crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich. Enjoy!
Notes
- JESS’ TIPS AND TRICKS: White wine helps create complex flavor in this creamy tomato soup despite its simple ingredients list and short simmer. Dry, unoaked white wines work best—I often cook with Pinot Grigio. Wine substitutes ⇢ If you do not have white wine on hand, you can substitute with dry vermouth. For a non-alcoholic option, substitute with vegetable stock or broth and a splash of apple cider vinegar.
- Cream: If you’re not concerned about keeping the soup dairy-free or vegan, use heavy cream, half and half, or whole milk for a rich, creamy texture. For a dairy-free option, choose a mild, unsweetened milk alternative—something like unsweetened almond milk works well, while something like coconut milk may have too strong a flavor.
- 10-Minute Meal Prep: Nearly all of the active prep work for this tomato soup recipe comes from prepping the veggies. Take care of this in advance to eliminate prep work and jump straight into cooking at dinnertime: dice 1 large yellow onion and 3 medium carrots ahead of time and store in an airtight container in the refrigerator for up to 5 days.
- STORAGE AND FREEZING: Storage and Reheating: This tomato soup is great for making ahead, as the flavors improve the longer it sits. Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. Freezing: This tomato soup is also very freezer-friendly! Transfer the cooled soup to an airtight freezer container or divide between smaller containers like Souper Cubes for individual portions. Freeze up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
