This delicious Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) comes together in about 30 minutes and is made all in one pot for a quick and easy meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, I can’t think of a better comfort food to warm you up in the chilly months ahead, can you?
Ingredients Breakdown
Olive Oil : We’re starting off with 3 tablespoons of olive oil. This golden elixir is going to give you the best base for flavor, adding richness to the soup as it simmers. I absolutely prefer olive oil for its lovely taste, but if you’re in a pinch, you can substitute it with vegetable oil or even butter for an extra comforting touch!
Yellow Onion : One large yellow onion, diced to perfection, is what you need here! The onion brings a wonderful sweetness when it’s sautéed and gets that glorious caramelized flavor going. If you’re not a fan of yellow onions, feel free to use white or even shallots. And trust me, those onion smells will have your family wandering into the kitchen before they even know what you’re making!
Carrots : We’ll be using 3 medium carrots, diced. Not only do they add a pop of color, but they also infuse an earthy sweetness that balances the acidity of the tomatoes so beautifully. If you’re fresh out of carrots, you could sneak in some celery or even bell peppers. Fresh or frozen veggies work well here!
Garlic : Four cloves of garlic, finely chopped or grated, are essential for that aromatic kick! I’m a real sucker for garlic, so feel free to add more if you want to really layer those flavors. When it’s sautéing, the aroma will literally fill your home with a cozy scent.
Tomato Paste : Let’s talk tomato paste 4 tablespoons of this concentrated goodness will elevate the soup to a whole new level. It gives your soup a beautiful depth of flavor and a touch of sweetness. If you don’t have any on hand, using a bit of crushed tomatoes instead will work in a pinch, but won’t quite pack that punch!
Crushed Red Pepper Flakes (optional) : If you’re in the mood for a little heat, you might want to add up to 1 teaspoon of crushed red pepper flakes. A couple shakes can make all the difference without overwhelming the soup. Your call, but I always appreciate that hint of warmth!
Fresh Basil : Grab 1 cup of fresh basil leaves with the tender stems. The fresh herb adds brightness and a lovely aroma to your creamy tomato soup. Not a big basil fan? No worries you can substitute it with fresh parsley or even a bay leaf while it simmers, just remember to remove that bay leaf after!
Fresh Thyme : A generous pinch of dried thyme or 1 teaspoon of fresh thyme leaves really pushes this recipe over the top. It lends an earthiness that rounds out the soup nicely. You can totally skip this if you don’t have it; life happens!
Crushed Tomatoes : We’re using one 28-ounce can of crushed tomatoes, and this is where the magic happens! It’s the star of the show, creating that rich and creamy base we love. Go ahead and grab a good quality brand; trust me, you’ll thank yourself later!
Vegetable Stock or Broth : Two cups of vegetable stock or broth are needed to help the ingredients meld together. It adds another layer of flavor without becoming greasy. You can easily substitute chicken broth if that’s what you have on hand; no judgment here!
White Wine (optional) : An optional ingredient, but if you want to take this to the next level, adding ½ cup of dry, unoaked white wine will add great depth. If you’re not able to include it, a splash of lemon juice at the end can brighten everything up just right!
Heavy Cream or Plant Milk : Lastly, we’ll need 2 cups of heavy cream, milk, or unsweetened plant-based milk of choice (like almond or oat milk) to make this soup creamy and dreamy! If you’re going plant-based, go for a creamy version for the best results.
Kosher Salt and Ground Black Pepper : And, of course, we can’t forget a couple pinches of kosher salt and freshly ground black pepper to season to taste. These simple ingredients can make all the difference in bringing those flavors together!
How to Make Middle-of-Winter Creamy Tomato Soup
Now, let’s get cooking! Here’s how I make this comforting, creamy soup that packs tons of flavor:
Sauté the Veggies
In a heavy-bottomed pot with a lid (like a Dutch oven), heat the olive oil over medium heat. Once it shimmers, add the diced onion and carrots. Season with a couple pinches of kosher salt and ground black pepper. Cook, stirring occasionally, until the vegetables soften slightly and the onions become translucent, which should take about 5-6 minutes.Introduce Garlic & Tomato Paste
Stir in the grated garlic, tomato paste, and crushed red pepper flakes (if using), and cook for another 1-2 minutes until fragrant. You’ll love the amazing scent wafting through your kitchen, trust me!Add Herbs and Tomatoes
Then, toss in the fresh basil and thyme, along with your can of crushed tomatoes and the vegetable broth (and wine, if you’ve got it). Stir everything together, and bring to a simmer, then reduce heat to maintain a gentle simmer. Partially cover the pot and let the soup bubble away for about 15 minutes or until the veggies are completely tender.Blend It Up!
Carefully transfer the soup to a stand blender in batches, filling up no more than ⅔ full. Make sure to remove the center cap from the lid and cover the hole with a thick kitchen towel while blending (safety first!). Blend until smooth and incredibly creamy. Alternatively, you can use an immersion blender directly in the pot for easy cleanup.Add Dairy and Adjust Seasoning
Once it’s all smooth, pour the soup back into the pot (if you used a stand blender) and stir in the cream or plant milk. Cook over medium-low heat, stirring occasionally, until everything is warmed through. Taste test and adjust seasoning to perfection!Serve It Up!
Ladle the soup into individual bowls and top with cracked black pepper, a sprinkle of crushed red pepper flakes, and some fresh basil leaves if you’re feeling fancy. Serve alongside some crusty bread or a gooey mozzarella grilled cheese sandwich seriously, that combo is just the best!
Why I Love This Recipe
This Middle-of-Winter Creamy Tomato Soup is my go-to recipe when the weather outside is frightful and I need something delightful to warm my soul! It’s that perfect blend of simplicity and comfort, and I love how customizable it is, you can use whatever you’ve got on hand. Plus, it’s totally kid-friendly, and my picky 8-year-old actually asked for seconds last time I made it!
And the best part is that you’re just one pot away from this cozy bowl of goodness that’s sure to please everyone at the table. It’s comfort food at its finest, and with its creamy, dreamy texture, it might just become a family favorite in your home too!
If you loved this recipe, be sure to check out my Broccoli Cheese Soup, my Easy Potsticker Soup, or my Cozy Autumn Wild Rice Soup!
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes! A true lifesaver on busy weeknights when you want something comforting but don’t have hours to prepare it.
One Pot Wonder
All the magic happens in one pot, which means minimal cleanup. Yes, please! This makes it easier, especially when you’re dealing with dishes after a long day.
Budget-Friendly
Using canned tomatoes and simple vegetables keeps the cost low but the flavor high. You can whip this up without breaking the bank!
Customizable
You can easily swap ingredients based on what you have on hand, making it a perfect dish for clearing out the fridge or using seasonal produce.
Comfort Food
Loaded with tons of flavor, this soup is the kind of dish that warms you up from the inside out, perfect for gloomy, cold days.
Serving and Storage Tips
Serving Suggestions
You can enjoy your delicious soup with grilled cheese sandwiches, crusty baguettes, or even a simple salad for a complete meal. It’s fabulous on its own, but especially comforting when paired with some buttery toast!
How Long It Keeps
This soup keeps well in the refrigerator for about 4-5 days. Just make sure it’s in an airtight container!
Reheating Instructions
To reheat, you can warm it on the stove over medium heat, stirring occasionally until heated through. If it’s thickened up too much, I’d add a splash of broth or water to thin it out to your desired consistency.
Freezer Friendly
Yes! This soup freezes beautifully for up to 3 months. Just allow it to cool completely, portion it out in freezer-safe bags, and store! When ready to eat, simply thaw in the refrigerator overnight and reheat on the stovetop.
And there you have it! My warm and cozy Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes). Whether you’re cozying up after a long day or hosting a casual dinner, this recipe is sure to hit the spot. Happy cooking, friends!
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Middle-of-Winter Creamy Tomato Soup
Ingredients
Method
- In a heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and carrots, and season with salt and pepper. Cook until softened, about 5-6 minutes.
- Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
- Add the fresh basil, thyme, crushed tomatoes, and vegetable broth (plus white wine if using). Stir and bring to a simmer, then reduce heat and partially cover the pot. Let simmer for about 15 minutes.
- Carefully transfer the mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Return the blended soup to the pot and stir in the cream or plant milk. Heat until warmed through, and adjust seasoning to taste.
- Ladle the soup into bowls and garnish with pepper, red pepper flakes, and fresh basil. Serve alongside grilled cheese or crusty bread.