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Creamy tomato soup with basil and thyme served in a ceramic bowl

Creamy Tomato Soup with Basil and Thyme

This creamy tomato soup is a smooth, comforting recipe with rich tomato flavor, fresh herbs, and a velvety texture. It is an easy choice for a cozy homemade meal any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Soup Base
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, diced
  • 4 cloves garlic, finely chopped
  • 4 tablespoons tomato paste
  • Up to 1 teaspoon crushed red pepper flakes
Tomato and Broth
  • 1 cup fresh basil leaves and tender stems
  • 1 teaspoon fresh thyme leaves
  • 1 (28-ounce / 794 g) can crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup dry white wine (optional)
Cream and Seasoning
  • 2 cups heavy cream, milk, or unsweetened plant milk
  • Kosher salt, to taste
  • Black pepper, to taste

Method
 

Cooking
  1. Warm olive oil in a heavy soup pot over medium heat, then add diced onion and carrots with salt and black pepper; cook for 5–6 minutes until the vegetables soften.
  2. Add garlic, tomato paste, and crushed red pepper flakes, stirring for 1–2 minutes until fragrant and the tomato paste becomes slightly darker.
  3. Mix in fresh basil leaves and tender stems, fresh thyme leaves, crushed tomatoes, vegetable broth, and white wine if using; bring the soup to a gentle boil.
  4. Lower the heat, partially cover the pot, and simmer for about 15 minutes until the carrots are very tender.
Blending
  1. Blend the soup with an immersion blender or carefully transfer it to a standard blender and process until smooth.
Finishing
  1. Return the blended soup to low heat and stir in heavy cream, milk, or unsweetened plant milk, warming gently without boiling.
  2. Taste and adjust the seasoning with salt and black pepper, then serve with fresh basil, cracked black pepper, or red pepper flakes if desired.

Notes

Add the cream or milk after blending and warm it gently to help maintain the soup’s smooth texture.