Print

Creamy Tomato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This creamy tomato soup recipe offers a rich and comforting blend of fresh vegetables, fragrant herbs, and smooth creaminess. Perfectly balanced with savory tomato paste, fresh basil, and a hint of thyme, this soup is ideal for a cozy meal served with crusty bread or a grilled cheese sandwich.

Ingredients

Vegetables and Herbs

  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, finely chopped or grated
  • 1 cup fresh basil leaves and tender stems
  • 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)

Liquids and Oils

  • 3 tablespoons olive oil
  • 2 cups vegetable stock or broth
  • ½ cup additional vegetable stock or a squeeze of fresh lemon juice
  • 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)

Canned Goods

  • one 28-ounce can crushed tomatoes

Seasonings

  • 4 tablespoons tomato paste
  • up to 1 teaspoon crushed red pepper flakes (optional)
  • kosher salt and ground black pepper, to season

Instructions

  1. Cook the aromatics: Heat the olive oil in a heavy-bottomed pot with a lid (such as a Dutch oven) over medium heat. Once the oil is hot, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5–6 minutes. Then stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1–2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
  2. Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and the additional vegetable stock or lemon juice to the pot. Stir to combine well. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15 minutes until the vegetables are completely tender.
  3. Blend: Carefully transfer the soup in batches to a stand blender, filling it no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel while blending to avoid splatter. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup.
  4. Finish the creamy tomato soup: Return the blended soup to the pot if using a stand blender. Stir in the heavy cream or your milk of choice. Cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust the seasoning with more salt and pepper if needed.
  5. Serve: Ladle the soup into bowls. Garnish with freshly cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Enjoy with crusty bread or a cheesy grilled sandwich for a satisfying meal.

Notes

  • You can substitute the cream with any unsweetened plant-based milk to make it dairy-free.
  • For extra heat, increase the crushed red pepper flakes or add a dash of hot sauce.
  • Use fresh herbs for the best flavor, but dried thyme works well as a substitute.
  • Be cautious when blending hot soup—use the towel method or let the soup cool slightly to prevent splatters.
  • Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for longer storage.

Find it online: https://yumntasty.com/creamy-tomato-soup-recipe/