Why You’ll Love Creamy Tomato Soup Recipe

It uses canned tomatoes and common kitchen staples, so you can make it any time of year — even when fresh tomatoes are out of season.
The soup is deeply flavorful thanks to sautéed onions, carrots, garlic, tomato paste, herbs, and optional wine, giving it a more complex taste than basic tomato soup.
It’s quick and easy: one pot, about 40 minutes total, minimal cleanup.
You can choose to make it dairy‑free or vegan simply by substituting the cream with plant milk.
It pairs beautifully with grilled cheese or crusty bread for a satisfying, cozy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
large yellow onion, diced
medium carrots, diced
garlic, finely chopped or grated
tomato paste
optional: crushed red pepper flakes
fresh basil (leaves + tender stems)
thyme (fresh or dried)
one 28‑ounce can crushed tomatoes
vegetable stock or broth
optional: dry, unoaked white wine (or substitute with more broth and a splash of vinegar)
heavy cream, milk, or unsweetened plant milk
kosher salt and ground black pepper, to season

Directions

In a heavy‑bottomed pot over medium heat, warm the olive oil. Add the diced onion and carrots, season with salt and pepper, and cook for 5–6 minutes until they begin to soften.
Stir in the garlic, tomato paste, and (if using) red pepper flakes. Cook 1–2 more minutes until the tomato paste browns slightly and the garlic becomes fragrant.
Add the basil, thyme, crushed tomatoes, vegetable broth (and wine if using). Bring to a boil, then reduce heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes, until the vegetables are tender and flavors meld.
Use an immersion blender (or transfer in batches to a stand blender) to puree the soup until very smooth.
Return the soup to the pot (if needed), stir in the cream or plant‑based milk, and warm over low heat, stirring occasionally. Adjust seasoning to taste.
Ladle into bowls and serve — optionally topped with fresh basil, cracked black pepper or red pepper flakes. Great with grilled cheese or crusty bread.

Servings and timing

Serves: 4–6
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Dairy‑free / Vegan: Replace cream with unsweetened almond, oat, or other neutral plant milk.
Skip the wine: Swap wine with extra broth and a splash of apple cider vinegar if you prefer non‑alcoholic.
Herb‑forward: Add extra fresh basil or thyme for a more aromatic soup.
Spicy kick: Increase red pepper flakes for a bit of heat.
Richer version: Stir in a dollop of sour cream or crème fraîche at serving time (if not avoiding dairy).

Storage/Reheating

Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. To reheat, warm gently on the stovetop over low heat or microwave until warmed through. This soup also freezes well — portion into freezer‑safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What if I don’t have canned crushed tomatoes?

You can use whole peeled canned tomatoes instead — just crush them by hand or in a blender before adding them to the pot. The flavor will be similar, though the texture might be slightly chunkier before blending.

Can I use fresh tomatoes instead of canned?

Yes — though fresh tomatoes vary in flavor and acidity depending on the season. For best results, choose peak‑ripeness tomatoes, blanch and peel them, then roughly chop before using. Fresh tomato soup may need a little extra simmering time.

Can I make this soup without wine?

Absolutely. If you’d rather not cook with wine, substitute the wine with extra vegetable broth and add a splash of apple cider vinegar for brightness.

What kinds of milk can I use to make it dairy‑free?

Unsweetened plant milks like almond, oat, or cashew milk work well. Avoid ones with strong flavors (like coconut milk) — they can compete with the tomato taste.

Can I make the soup thicker or thinner?

If you want a thicker soup, simmer a bit longer to reduce and concentrate it. For a thinner soup, add extra broth (or milk) until you reach your desired consistency.

How can I add more depth of flavor?

Use fresh herbs like basil and thyme, let the tomato paste brown slightly before adding liquids, and consider adding a splash of white wine (or vinegar) for acidity and complexity.

Will the flavor improve if I store leftovers overnight?

Yes — like many soups, the flavors often deepen overnight. Just reheat gently on the stovetop or in the microwave when ready to serve.

Is this recipe freezer‑friendly?

Yes. Once cooled, transfer the soup to freezer‑safe containers (portioning helps), and freeze up to 3 months. Thaw overnight in the fridge before reheating.

What’s the best way to reheat without losing texture?

Reheat slowly over low to medium heat on the stove, stirring occasionally. If the soup thickens too much, stir in a bit of broth or milk to restore the texture.

What should I serve with this soup?

Classic pairings include a grilled cheese sandwich or crusty bread. You can also serve it with a simple salad or garlic bread for a fuller meal.

Conclusion

This creamy tomato soup is a simple yet deeply satisfying dish that brings comfort and warmth — whether it’s a cold winter evening or just a weekday craving. With pantry‑friendly ingredients, flexible dairy and seasoning options, and easy storage, it’s a go‑to recipe that’s both practical and delicious. Enjoy it plain, creamy, vegan, or toasted‑cheese‑dipped — it’s a soup that fits any meal mood.