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

If there’s ever a time for soul-warming comfort food, it’s right in the heart of winter. This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) is everything I crave when the chilly winds howl outside and all I want is a bowl of something cozy. It’s hearty, velvety, and layered with flavor thanks to plenty of aromatic veggies, basil, and the not-so-secret magic of canned tomatoes. Whether ladled into simple bowls or dressed up with swoops of cream and sprigs of fresh basil, this soup always delivers warmth, nostalgia, and a taste of sunshine—regardless of what the weather is doing outside.

Ingredients You’ll Need

The ingredient list for Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) is refreshingly simple, yet each element is vital—every addition brings depth, color, or richness. There’s nothing superfluous here, just wholesome building blocks for comforting flavor.

• Olive oil: This gives the soup a lush, fruity base and helps soften the vegetables for a silky finish.
• Yellow onion: Essential for sweetness and complexity, yellow onion forms the aromatic backbone.
• Carrots: Diced carrots lend subtle sweetness, balancing the acidity of tomatoes beautifully.
• Garlic: Adds irresistible warmth and savoriness with every spoonful.
• Tomato paste: Gives depth, color, and a dose of concentrated tomato flavor.
• Crushed red pepper flakes (optional): For a gentle kick, add just a pinch—or up to a teaspoon for extra warmth.
• Fresh basil leaves and stems: These lift the flavor with their zesty, herbal brightness (don’t toss those tender stems!).
• Fresh thyme leaves or dried thyme: Either will add an earthy, woodsy undertone.
• Canned crushed tomatoes (28 ounces): These deliver rich, sun-ripened flavor and make this a true Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) hero.
• Vegetable stock or broth: It’s the savory foundation that ties everything together.
• Dry, unoaked white wine (optional): This little splash brightens the soup and adds a gentle backbone—totally optional but recommended.
• Heavy cream, milk, or unsweetened plant milk: The last step for that creamy dream factor, making the soup irresistibly velvety.
• Kosher salt and black pepper: Taste and season generously to bring all those flavors into perfect harmony.

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

Step 1: Cook the Aromatics

Start by heating your olive oil in a large, heavy-bottomed pot (I love my Dutch oven for this). Once shimmering, toss in the diced onion and carrot. Sprinkle with about a teaspoon of kosher salt and some freshly ground black pepper. Let them cook gently over medium heat, stirring now and then, until they’ve softened but haven’t taken on too much color—about 5 to 6 minutes. Add in the garlic, tomato paste, and red pepper flakes if you like a bit of heat, and stir for another minute or so. The tomato paste should darken slightly and the kitchen will smell amazing.

Step 2: Build and Simmer

Add the basil, thyme, crushed tomatoes, vegetable broth, and optional white wine straight into the pot. Stir well so everything’s mingling nicely. Turn the heat up and bring the soup just to a boil, then immediately lower it to a gentle simmer. Partially cover the pot and cook for around 15 minutes. This gives the veggies time to turn meltingly soft and the herbs time to infuse every drop with their aroma.

Step 3: Blend

Now, it’s time for that dreamy, creamy texture. Working in batches, transfer the soup carefully into a blender—only fill it about two-thirds full, and don’t forget to remove the blender’s center cap, covering it with a towel to let steam escape safely. Otherwise, use an immersion blender right in the pot. Puree until completely smooth, and then pour the soup back into the pot if needed.

Step 4: Finish the Creamy Tomato Soup

With the soup smooth, turn the heat to medium-low and stir in your cream or preferred milk. Keep stirring gently until everything is warmed through and luxuriously creamy. Give it a taste and adjust the salt and pepper so the soup sings.

Step 5: Serve

Ladle your Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) into bowls and finish with any toppings you like—more black pepper, extra basil, or a pinch of chili flakes. Pair each bowl with good, crusty bread or a golden, oozy grilled cheese for classic comfort.

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

Garnishes

Don’t underestimate the power of a great garnish! Crack a little black pepper on top, scatter some chopped basil, or drizzle in a swirl of extra cream. Even a pinch of crushed red pepper flakes can elevate Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) from lovely to restaurant-worthy.

Side Dishes

This soup was practically made to be paired with grilled cheese sandwiches—bonus points for gooey mozzarella on thick-cut bread. Other stellar sides include a crisp green salad, a plate of toasty croutons, or warm, buttered rolls for dipping.

Creative Ways to Present

For dinner party flair, serve the soup in small mugs or espresso cups as an appetizer. Or try pouring Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) into hollowed-out bread bowls for a playful and cozy twist. Garnish with herbed oil or a sprinkle of parmesan shavings for that extra-special touch.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully! Let the soup cool to room temperature before transferring it to airtight containers. Store in the fridge for up to four days, and you’ll have lunches or quick dinners waiting in the wings.

Freezing

If you want to freeze Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes), simply leave out the cream or milk before freezing—add it in after reheating. Pour cooled soup into freezer-safe containers or zip-top bags, leaving a bit of space for expansion. It will keep for up to three months.

Reheating

Reheat the soup on the stovetop over gentle heat, stirring occasionally, until steaming hot (if you froze it without the cream, now’s the moment to stir that in). If you’re in a hurry, the microwave does the trick—just stir midway through to ensure even warmth.

FAQs

Can I use whole peeled or diced canned tomatoes instead of crushed?

Absolutely! Whole peeled tomatoes work beautifully, just break them up a bit with your hands or a spoon before adding. Diced tomatoes will give a chunkier texture, but either variety makes a delicious Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes).

Can I make this soup vegan or dairy-free?

Yes, just swap out the heavy cream for your favorite unsweetened plant milk like oat or almond. Make sure your vegetable stock is vegan as well, and you’ll have a lusciously creamy dairy-free version.

What if I don’t have fresh herbs?

No worries! Substitute with dried basil and dried thyme—start with a teaspoon each and adjust to taste. While fresh herbs offer brighter flavor, dried will still work wonders in Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes).

Do I have to blend the soup completely smooth?

Not at all. If you like a bit of texture, blend only about half of the soup, then mix it all together. You’ll have a rustic, chunky style that’s equally comforting.

How can I make it spicy?

Crushed red pepper flakes are your friend—add them to the aromatics early on or sprinkle them on as a finishing touch. For even more kick, try a pinch of cayenne pepper or serve the soup with hot sauce on the side.

Final Thoughts

If you’re craving the ultimate cozy dish for cold days, don’t wait to whip up Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes). A pot of this soup not only fills your kitchen with inviting, homey aromas, but it brings a smile with every spoonful. Give it a try and make winter feel a whole lot brighter!

Print