Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Herbs and Seasonings
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- kosher salt, to season (about 1 teaspoon plus more to taste)
- ground black pepper, to taste
- optional: up to 1 teaspoon crushed red pepper flakes
Tomato and Liquids
- 4 tablespoons tomato paste
- 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 (almond, oat milk, etc.)
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and carrots, seasoning with kosher salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until softened.
- Add garlic, tomato paste, and spices: Stir in garlic, tomato paste, and optional crushed red pepper flakes. Cook for 1-2 minutes until the tomato paste browns slightly and garlic is fragrant.
- Build and simmer the soup: Add fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for 15 minutes until vegetables are tender.
- Blend the soup: Carefully transfer the soup to a blender in batches, filling no more than two-thirds full. Remove the blender lid’s center cap and cover with a kitchen towel. Blend until smooth and creamy, then return soup to the pot. Alternatively, use an immersion blender directly in the pot.
- Finish with cream: Stir in heavy cream or your choice of milk. Heat gently over medium-low, stirring occasionally until warmed through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a grilled cheese sandwich for a satisfying meal.
Notes
- You can substitute heavy cream with milk or unsweetened plant-based milk like almond or oat for a lighter or vegan option.
- Adding the optional white wine adds depth of flavor but can be omitted or replaced with more vegetable broth.
- Use an immersion blender for an easier and safer blending process directly in the pot.
- For a spicy kick, increase the crushed red pepper flakes to your taste.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
