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Middle-of-Winter Tomato Soup
Flona Rose

Middle-of-Winter Tomato Soup

A thick, creamy tomato soup made with canned tomatoes, sautéed vegetables, fresh basil, and cream. Pantry-friendly and perfect for cold days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots diced
  • 4 cloves garlic minced
  • 4 tbsp tomato paste
  • 1/2 tsp crushed red pepper flakes optional
  • 1/2 cup dry white wine optional
  • 28 oz crushed tomatoes canned
  • 2 cups vegetable stock
  • 1 cup fresh basil leaves
  • 1 tsp fresh thyme leaves
  • 1/2-3/4 cup heavy cream or whole milk
  • 1-2 tsp sugar optional, to taste
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Wooden spoon

Method
 

  1. Sauté onion and carrots in olive oil over medium heat for 8-10 minutes until soft.
  2. Add garlic, tomato paste, and red pepper flakes. Cook 3 minutes until paste darkens.
  3. Deglaze with white wine, scraping up browned bits. Simmer 2-3 minutes.
  4. Add crushed tomatoes, stock, basil, and thyme. Bring to boil, then simmer partially covered for 20-25 minutes.
  5. Blend soup with immersion blender until completely smooth. Stir in cream.
  6. Season with salt, pepper, and sugar if needed. Simmer 5 more minutes.

Notes

  • Cooking tomato paste until it darkens deepens the flavor significantly.
  • For thicker soup, simmer uncovered longer to reduce.
  • Can be made dairy-free with coconut or oat milk.