Description
A warm and comforting creamy tomato soup made with fresh vegetables and herbs, perfect for winter days.
Ingredients
Scale
- 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 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 or unsweetened plant milk
- Kosher salt and ground black pepper, to season
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and carrots, seasoning with salt and pepper. Sauté for 5-6 minutes until softened.
- Add the garlic and tomato paste, cooking for another 1-2 minutes.
- Add basil, thyme, crushed tomatoes, vegetable broth, and wine (if using). Stir and bring to a boil, then reduce to a simmer for 15 minutes.
- Blend the soup until smooth, then return it to the pot.
- Stir in the cream (or milk) and heat until warmed through. Adjust seasoning as needed.
- Serve hot, topped with fresh basil leaves and a side of crusty bread.
Notes
This soup is great for meal prep. Store leftovers in an airtight container for up to 5 days or freeze for 3 months. Adjust the spice with crushed red pepper flakes to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg