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CREAMY TOMATO SOUP in a creamy bowl with basil garnish warm inviting main blog image
Olivia Farnsworth

Creamy Tomato Soup: Simple and Delicious Recipe

This creamy tomato soup is a quick tomato soup perfect for cozy meals. Made with pantry staples like canned tomatoes and tomato paste, this fresh tomato soup recipe offers rich, velvety flavors even in the heart of winter. It’s an easy one-pot dish ready in under 40 minutes and pairs wonderfully with tomato soup pasta or a grilled cheese sandwich for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and carrots, season with salt and pepper, and cook for 5-6 minutes until softened.
  3. Stir in garlic, tomato paste, and red pepper flakes; cook 1-2 minutes until fragrant and tomato paste browns.
  4. Add basil, thyme, crushed tomatoes, vegetable broth, and white wine; stir to combine.
  5. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until vegetables are tender.
  6. Carefully blend the soup in batches until smooth using a blender or immersion blender.
  7. Return soup to pot and stir in cream or milk; warm over medium-low heat.
  8. Adjust seasoning with salt and pepper.
  9. Ladle into bowls and garnish with cracked black pepper, red pepper flakes, and fresh basil leaves.
  10. Serve with crusty bread or grilled cheese sandwiches. Enjoy!

Notes

  • White wine adds depth but can be substituted with dry vermouth or vegetable stock plus apple cider vinegar for a non-alcoholic version. Use heavy cream or milk for richness or unsweetened almond milk for a dairy-free option. Prep veggies in advance to save time. The soup stores well in the fridge for 5 days and freezes up to 3 months. Reheat gently before serving.