If you’ve ever craved a bowl of comfort that feels like a warm hug on a chilly day, then you’re going to adore this Middle-of-Winter Creamy Tomato Soup. It’s a velvety, rich, and deeply flavorful soup that brings together the best seasonal ingredients with luscious creaminess, making it the ultimate antidote to cold weather blues. This recipe is simple yet elegant, offering an irresistible balance of sweet tomatoes, fresh herbs, and a touch of warmth from the garlic and onion. The Middle-of-Winter Creamy Tomato Soup is not just a meal; it’s a cozy experience that turns any cloudy day into a comforting celebration.

Middle-of-Winter Creamy Tomato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this soup is a breeze, and each one plays a vital role in crafting the perfect texture and flavor. From the sweetness of carrots to the fresh punch of basil, every element enhances the velvety richness of this dish.

Olive oil: Provides a smooth, fruity base for sautéing vegetables and building flavor.
Yellow onion: Adds natural sweetness and depth when gently caramelized.
Carrots: Lend subtle sweetness and body to the soup’s texture.
Garlic: Offers an aromatic warmth that layers beautifully with the tomato base.
Tomato paste: Concentrates that classic tomato richness, intensifying color and taste.
Crushed red pepper flakes (optional): Adds a subtle kick for those who like a gentle heat.
Fresh basil leaves and stems: Infuse the soup with fresh, herbal brightness.
Fresh thyme leaves: Bring a woodsy, fragrant note to balance the sweetness.
Crushed tomatoes (canned): The star ingredient, delivering robust tomato flavor and a hearty consistency.
Vegetable stock or broth: Forms the flavorful liquid base without overpowering the other ingredients.
Dry, unoaked white wine (optional): Adds acidity and complexity, enhancing the soup’s overall depth.
Heavy cream, milk, or unsweetened plant milk: Makes the soup luxuriously creamy and smooth.
Kosher salt and black pepper: Essential seasonings to perfectly balance all the flavors.

How to Make Middle-of-Winter Creamy Tomato Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced yellow onion and carrots, letting them soften gently for about 8 to 10 minutes. This slow cooking releases their natural sweetness and forms a flavorful foundation for your soup. Stir occasionally so nothing sticks or burns.

Step 2: Add Garlic and Tomato Paste

Next, toss in your finely chopped garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and optional red pepper flakes, letting the paste cook for a couple of minutes to deepen its flavor. This step is key for that rich, vibrant tomato taste that sets this Middle-of-Winter Creamy Tomato Soup apart.

Step 3: Toss in Fresh Herbs

Add the fresh basil leaves (including their tender stems) and thyme, stirring to aromatically infuse your base. Herbs brighten the soup with fresh flavors that will give every spoonful a garden-fresh lift.

Step 4: Incorporate Tomatoes and Liquids

Pour in the crushed tomatoes, vegetable stock, and if you’re using it, the dry white wine. Bring the mixture to a simmer and let it bubble gently for about 20 minutes. This slow melding allows the flavors to deepen and the soup to reduce slightly, thickening beautifully.

Step 5: Blend and Cream

Using an immersion blender, carefully puree the soup until smooth and creamy. Stir in your choice of heavy cream, milk, or plant milk to give the soup its signature velvety texture. Season generously with kosher salt and pepper to taste, then warm through gently before serving.

How to Serve Middle-of-Winter Creamy Tomato Soup

Garnishes

Simple garnishes can elevate your Middle-of-Winter Creamy Tomato Soup from everyday cozy to something truly special. Consider fresh basil leaves, a swirl of cream, or a sprinkle of cracked black pepper to create an inviting presentation that awakens the senses before the first bite.

Side Dishes

This soup pairs wonderfully with crusty bread that’s perfect for dipping, a grilled cheese sandwich for a nostalgic twist, or even a fresh green salad to keep things light yet satisfying. These companion dishes take your meal from comforting to complete.

Creative Ways to Present

For a fun touch, serve the soup in rustic mugs or small mason jars for an informal gathering. You can also top it with crunchy roasted chickpeas for an unexpected texture contrast or sprinkle some smoked paprika to add a subtle smoky note that complements the creamy tomato base.

Make Ahead and Storage

Storing Leftovers

Your Middle-of-Winter Creamy Tomato Soup keeps beautifully in the refrigerator for up to four days. Store it covered in an airtight container and simply reheat when ready for a quick, nourishing meal that feels freshly made.

Freezing

This soup freezes exceptionally well, making it a perfect candidate for meal prep. Allow it to cool completely before transferring to freezer-safe containers, leaving room for expansion. Frozen soup will maintain its quality for up to three months.

Reheating

When ready to enjoy, thaw the soup overnight in the refrigerator if frozen. Reheat gently over low to medium heat, stirring occasionally to prevent scorching and to restore that creamy consistency. You might need to add a splash of milk or broth if it has thickened too much.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! Fresh tomatoes can give your soup a vibrant, garden-fresh flavor, especially if they’re ripe and in season. Just blanch, peel, and crush them before using. Keep in mind fresh tomatoes may require a bit longer cooking time to soften and sweeten.

Is it necessary to add cream, or can I make this soup dairy-free?

You can easily make this soup dairy-free by choosing unsweetened plant milks like almond or oat. These alternatives create a creamy texture without dairy, making the recipe accessible for those with lactose intolerance or vegan preferences.

What can I substitute for white wine if I don’t have any on hand?

If you prefer not to use wine, extra vegetable stock paired with a splash of lemon juice can add acidity and brightness that mimics the complexity wine brings. It’s a great workaround without compromising flavor.

How spicy is the soup with the red pepper flakes?

The red pepper flakes add just a gentle warmth that complements the tomato’s natural sweetness without overpowering it. You can easily adjust or omit based on your heat tolerance.

Can I prepare this soup in a slow cooker?

Yes! After sautéing your aromatics and adding tomato paste, transfer everything to the slow cooker with the remaining ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add cream and blend once it’s cooked through.

Final Thoughts

The Middle-of-Winter Creamy Tomato Soup is truly a treat that warms both your body and soul during colder months. Its silky texture, vibrant flavors, and the ease of preparation make it a go-to recipe you’ll want to return to again and again. I encourage you to try making it yourself and experience the cozy magic of this soup on a chilly day—it just might become your favorite comfort food.

Middle-of-Winter Creamy Tomato Soup Recipe

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★★★★★

5.1 from 14 reviews

This Middle-of-Winter Creamy Tomato Soup recipe offers a comforting, velvety tomato soup packed with fresh herbs and a subtle hint of spice. Perfect for chilly days, it balances rich creaminess with the bright acidity of tomatoes and the aromatic flavors of garlic, thyme, and basil. An easy-to-make soup that can be customized with your choice of cream or plant-based milk for a lighter or vegan option.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering and Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

3 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, diced
4 cloves garlic, finely chopped or grated

Tomato and Seasoning

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
Kosher salt and ground black pepper, to season

Liquids

2 cups vegetable stock or broth
Optional: ½ cup dry, unoaked white wine (see Recipe Notes)
2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

Instructions

Heat the olive oil: In a large pot, warm 3 tablespoons of olive oil over medium heat until shimmering.
Sauté the onion and carrots: Add the diced onion and carrots to the pot and cook, stirring occasionally, until they soften and become fragrant, about 8-10 minutes.
Add garlic and tomato paste: Stir in the finely chopped garlic and 4 tablespoons of tomato paste. Cook for another 2 minutes to allow the tomato paste to caramelize slightly and deepen the flavor.
Add spices and herbs: If using, sprinkle in up to 1 teaspoon of crushed red pepper flakes. Add fresh basil leaves and thyme, stirring to combine all the flavors.
Incorporate crushed tomatoes and liquids: Pour in the 28-ounce can of crushed tomatoes and 2 cups of vegetable stock. If desired, add ½ cup of dry, unoaked white wine for added depth. Stir well.
Simmer the soup: Bring the mixture to a gentle simmer and cook uncovered for about 20-25 minutes, allowing the flavors to meld and the soup to thicken slightly.
Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend.
Add cream or plant milk: Return the blended soup to the pot if needed, then stir in 2 cups of heavy cream, milk, or an unsweetened plant milk of your choice. Heat gently over low heat until warmed through, but do not boil.
Season and serve: Taste the soup and adjust seasoning with kosher salt and ground black pepper to preference. Serve hot, garnished with fresh basil or a drizzle of olive oil, if desired.

Notes

Using dry, unoaked white wine adds a subtle acidity and complexity but can be omitted or replaced with a splash of lemon juice for a non-alcoholic version.
For a vegan or dairy-free option, substitute heavy cream with unsweetened plant milk like almond or oat milk and use vegetable stock.
Adjust the consistency by adding more vegetable stock for a thinner soup or more cream for extra richness.
Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.