Description
Warm up with this hearty and flavorful creamy tomato soup, perfect for chilly winter days. Made with a combination of fresh vegetables, herbs, and creamy milk, this soup is sure to be a comforting favorite.
Ingredients
Scale
Main 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 generous pinch 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
- kosher salt and ground black pepper, to season
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and sauté onion, carrots, and garlic until softened.
- Add Flavors: Stir in tomato paste, red pepper flakes, basil, thyme, crushed tomatoes, and vegetable stock. Simmer for flavors to meld.
- Blend: Use an immersion blender to puree the soup until smooth.
- Finish: Stir in cream or milk, season with salt and pepper, and serve hot.
Notes
- You can adjust the spice level by increasing or reducing the amount of red pepper flakes used.
- For a lighter version, opt for unsweetened plant milk instead of heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg