
A velvety, comforting tomato soup made from pantry staples—canned crushed tomatoes, aromatic vegetables, fresh herbs and a splash of cream or plant milk. Perfect for cold nights and easy to adapt to dairy-free diets.

I remember the first time I served this to a friend who swore she did not like canned tomatoes; she finished two bowls and asked for the recipe. Over several winters I refined the balance of tomato paste, wine, and cream so that the soup feels both homey and sophisticated. Family members love the smooth texture and the little bursts of basil, and the recipe has been requested for chilly birthdays and casual dinner parties alike.
My favorite aspect of this soup is how forgiving it is: small variations in timing, brands of canned tomatoes, or type of milk still produce a comforting bowl. I once doubled the tomato paste by accident and saved the pot with extra simmering and a splash of cream; it became a richer, almost bisque-like version that my partner declared the best batch yet. Family reactions range from quiet contented slurps to enthusiastic sandwich dunking, which always makes me happy.
Store cooled soup in airtight containers in the refrigerator for up to 4 days. For longer storage, portion the soup into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on low heat to avoid breaking the cream. If frozen in jars, leave a little headspace to allow expansion. Reheat with an extra splash of broth or milk if the soup seems too thick after chilling.
If you do not have fresh basil, a teaspoon of dried basil can be added earlier in the simmer, though it will be less vibrant. Swap thyme for rosemary sparingly; rosemary is stronger and can dominate if overused. For a dairy-free finish, use unsweetened oat milk for the creamiest mouthfeel; almond milk works but can be thinner. If you skip the wine, add 1 teaspoon of lemon juice or apple cider vinegar at the end to brighten flavors. For a heartier bowl, stir in cooked cannellini beans or a spoonful of butter for extra silkiness.
Serve with thick slices of crusty sourdough or a classic grilled cheese made with mozzarella or sharp cheddar. For a lighter meal, pair with a green salad dressed in lemon vinaigrette. Garnish ideas include toasted pumpkin seeds for crunch, a swirl of basil oil, a sprinkle of flaky sea salt, or a tablespoon of mascarpone stirred in for extra luxury. This soup also makes an elegant starter for a winter dinner party when served in small bowls with a basil chiffonade.
Tomato soup is a comfort food classic with variations around the world. Canned tomatoes revolutionized home cooking in the 20th century by making ripe tomato flavor available year-round. This version leans on French techniques of sweating aromatics and browning tomato paste to develop umami, while finishing with cream evokes bisque traditions. Fresh basil nods to Mediterranean flavor profiles, creating a dish that feels both familiar and refined in cold-weather kitchens.
In winter, rely on canned tomatoes and root vegetables for depth. Come summer, substitute part of the canned tomatoes with fresh ripe tomatoes and reduce simmering time to keep bright flavor. Around the holidays, fold in roasted garlic or add a pinch of smoked paprika for warmth. For a spring twist, finish with a spoonful of lemony ricotta or top with quick-pickled shallots for contrast.
Double the batch and freeze in individual portions for easy weekday lunches. Cool completely before freezing to maintain texture. When packing for work, include a small container of fresh basil or croutons to add at the last minute. The soup reheats exceptionally well; add a splash of milk when warming to return it to that just-blended creaminess.
There is something quietly joyful about ladling a warm, velvety bowl of tomato soup on a cold evening and watching everyone slow down to enjoy it. Make it your own with little tweaks and serve it alongside a favorite bread for simple winter satisfaction.
Brown the tomato paste thoroughly in the oil to develop deep, savory flavor and remove any canned tang.
Use low-sodium vegetable broth so you can control the final salt level during seasoning.
If using canned tomatoes with added salt, reduce the initial salt in the sauté and adjust at the end.
Grate one carrot into the pot for extra body without changing texture, especially if you prefer a smoother mouthfeel.
When blending hot soup in a stand blender, remove the center cap and cover the opening with a towel to vent steam safely.
This nourishing middle-of-winter creamy tomato soup (canned tomatoes) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use unsweetened oat milk or almond milk and omit heavy cream. For best creaminess use higher-fat plant milk such as barista oat milk.
Simmer 15 minutes until vegetables are tender; blending will further smooth the texture. Total cook time after sautéing is about 20 to 25 minutes.
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of broth or milk.
This Middle-of-Winter Creamy Tomato Soup (Canned Tomatoes) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 3 tablespoons olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, season with 1 teaspoon kosher salt and black pepper, and cook 5 to 6 minutes until softened. Stir in garlic, 4 tablespoons tomato paste and crushed red pepper flakes and cook 1 to 2 minutes until the paste browns slightly.
Add 1 cup basil and 1 teaspoon thyme, then pour in one 28-ounce can crushed tomatoes, 2 cups vegetable broth, and optional 1/2 cup dry white wine. Stir and bring to a boil, scraping browned bits from the pot.
Reduce heat to maintain a gentle simmer, partially cover and cook 15 minutes until vegetables are fully tender and flavors meld.
Carefully blend in batches in a stand blender with venting towel or use an immersion blender until velvety smooth. Return soup to the pot.
Stir in 2 cups heavy cream or plant milk and warm over medium-low heat without boiling. Taste and adjust salt and pepper before serving.
Ladle into bowls and garnish with torn basil, cracked black pepper and a drizzle of olive oil. Serve with crusty bread or grilled cheese.
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