Middle-of-Winter Creamy Tomato Soup
Indulge in Comfort with Creamy Tomato Soup
There’s something undeniably soothing about a simmering pot of creamy tomato soup, especially in the dead of winter. I remember curling up with a bowl while the snow danced outside, the rich aroma filling my kitchen and warming my heart. Made primarily with canned tomatoes, this recipe offers a swift and satisfying solution for chilly days or any time you crave a bowl of comfort. Its velvety texture, accentuated by fresh herbs, transforms a simple soup into a culinary hug.
Reasons to Try This Creamy Delight
Why should you add this creamy tomato soup to your winter menu? For starters, it’s fast, requiring less than an hour from prep to table—a blessing on busy weeknights! It’s budget-friendly, calling for pantry ingredients and seasonal produce, making it accessible no matter your kitchen budget. Best of all, it’s a family favorite; it’s hearty enough to please the pickiest of eaters, and you can easily adapt it for different palates.
"This creamy tomato soup is like a warm hug in a bowl. It’s simple, quick, and everyone in my family loves it!"
The Cooking Process Explained
This soup brings together the nourishment of fresh vegetables and aromatic herbs, creating a layered flavor profile that’s both comforting and vibrant. The preparation is straightforward, following these basic steps: sauté the veggies, build the soup base, blend until creamy, and finish with a swirl of cream. Let’s get into the details of how to make it happen!
What You’ll Need
To whip up a batch of this creamy tomato soup, gather the following 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 of 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
Feel free to swap fresh herbs with dried ones or use vegetable broth if you’re running low on stock.
Step-by-Step Instructions
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Sauté the Veggies: Heat the olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat. Once hot, add diced onion and carrots. Season generously with salt and pepper. Cook for 5-6 minutes until they begin to soften.
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Add Aromatics: Stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the mixture is fragrant.
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Build the Base: Add the basil, thyme, crushed tomatoes, vegetable broth, and white wine, stirring well. Bring to a boil, then lower the heat to a gentle simmer. Partially cover and let it simmer for about 15 minutes until veggies are tender.
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Blend the Soup: Carefully transfer the mixture to a stand blender. Blend in batches, filling no more than two-thirds full, and cover the lid with a towel to prevent splatter. Alternatively, use an immersion blender for a quick puree right in the pot.
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Finish with Cream: Return the blended soup to the pot. Stir in your choice of cream or milk and heat over medium-low, adjusting the seasoning to taste.
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Serve and Enjoy: Ladle the soup into bowls, topping with cracked black pepper, crushed red pepper flakes, and fresh basil leaves. Pair with crusty bread or a gooey mozzarella grilled cheese sandwich for that extra touch!
Serving Suggestions
Wondering how to make this soup truly shine? Try serving it in deep bowls garnished with a sprinkle of fresh basil leaves and a drizzle of olive oil for a gourmet look. It pairs beautifully with crunchy crostini or a classic grilled cheese sliced into triangles for dunking. You can even elevate your dinner by serving it alongside a fresh side salad or your favorite artisan bread.
Keeping Leftovers Fresh
If you find yourself with leftovers (which can feel like a little victory), let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to four days or freeze for longer storage, but ensure to leave space in the container as the soup will expand when frozen. When ready to enjoy again, slowly reheat over medium heat on the stove, stirring occasionally.
Pro Chef Tips
Some extra cooking tips to enhance your soup experience:
- Flavor Boost: For extra depth, try adding a splash of balsamic vinegar or a teaspoon of sugar if the acidity of the tomatoes needs balancing.
- Texture Variety: Before blending, consider reserving some of the sautéed vegetables to add back to the pureed soup for a bit of texture.
- Cream Alternatives: If you’re looking for a lighter option, swap out the heavy cream with coconut milk for a unique twist.
Creative Twists You Could Try
Feeling adventurous? Explore different flavor profiles by adding:
- Spices: Try introducing smoked paprika or cumin for a smoky note.
- Vegetable Variety: Incorporate other vegetables such as zucchini or bell peppers for added flavor and nutrition.
- Cheese Touch: Fold in some grated parmesan or feta for a delightful creamy richness.
Common Questions About Middle-of-Winter Creamy Tomato Soup
Q: How long does it take to make this soup?
A: The total prep and cooking time is about 30-40 minutes, perfect for a weeknight meal.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! Use about 3-4 cups of fresh diced tomatoes. You may need to adjust the liquid since fresh tomatoes may have more moisture.
Q: How can I make it dairy-free?
A: Substitute heavy cream with a full-fat coconut milk or your favorite non-dairy milk for a creamy texture.
Q: What should I do if my soup is too acidic?
A: A small pinch of sugar or a splash of balsamic vinegar can help balance acidity. Taste and adjust as needed!
With these straightforward instructions and helpful tips, your Middle-of-Winter Creamy Tomato Soup will become a comforting staple during the colder months. Happy cooking!
Creamy Tomato Soup
Ingredients
Method
- Heat the olive oil in a heavy-bottomed pot over medium heat. Once hot, add diced onion and carrots. Season generously with salt and pepper. Cook for 5-6 minutes until they begin to soften.
- Stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the mixture is fragrant.
- Add the basil, thyme, crushed tomatoes, vegetable broth, and white wine. Bring to a boil, then lower the heat to a gentle simmer. Partially cover and let it simmer for about 15 minutes until veggies are tender.
- Carefully transfer the mixture to a stand blender. Blend in batches, filling no more than two-thirds full, and cover the lid with a towel to prevent splatter. Alternatively, use an immersion blender for a quick puree right in the pot.
- Return the blended soup to the pot. Stir in your choice of cream or milk and heat over medium-low, adjusting the seasoning to taste.
- Ladle the soup into bowls, topping with cracked black pepper, crushed red pepper flakes, and fresh basil leaves. Serve with crusty bread or a grilled cheese sandwich.
