Silky, cozy tomato soup made entirely from pantry staples—think caramelized tomato paste, basil, and crushed tomatoes blended until velvety and finished with cream (or a neutral plant milk). Ready in 40 minutes and perfect for grilled-cheese dunking or easy meal prep.
1/2 to 1teaspooncrushed red pepper flakes, optional
1cupfresh basil leaves and tender stems, loosely packed
1teaspoonfresh thyme leaves (or a pinch of dried thyme)
28ouncescrushed tomatoes
2cupsvegetable broth (low sodium preferred)
2teaspoonsapple cider vinegar
2cupsheavy cream or unsweetened almond/oat milk
kosher salt and black pepper, to taste
fresh basil, for serving (optional)
Instructions
Warm a Dutch oven over medium heat. Add olive oil, then the diced onion and carrots. Season with a pinch of kosher salt and black pepper. Cook, stirring occasionally, until softened and glossy, 5–7 minutes.
Stir in the garlic, tomato paste, and crushed red pepper flakes (if using). Cook 60–90 seconds, stirring, until the tomato paste darkens to a brick-red color and smells caramelized.
Add the basil, thyme, crushed tomatoes, vegetable broth, and apple cider vinegar. Stir well, scraping up any browned bits from the pot. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes, until the vegetables are very tender.
Blend the soup until smooth. For a stand blender, work in batches, filling no more than 2/3 full and venting the lid; blend carefully and return to the pot. For an immersion blender, blend directly in the pot until velvety.
Reduce the heat to low. Stir in the cream (or unsweetened almond/oat milk) and warm gently 2–3 minutes. Do not boil. Taste and adjust salt and pepper.
Ladle into bowls. Top with cracked black pepper, a pinch of red pepper flakes, and torn fresh basil if desired. Serve with crusty bread or grilled cheese.