Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- 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.)
- kosher salt and ground black pepper, to season
Instructions
- Heat olive oil in a pot over medium heat. Add onion and carrots. Season with salt and pepper. Cook for 5-6 minutes.
- Stir in garlic, tomato paste, and red pepper flakes (if using). Cook for 1-2 minutes.
- Add basil, thyme, crushed tomatoes, vegetable broth, and wine (if using). Bring to a boil, then simmer for 15 minutes.
- Blend soup until smooth using a stand blender or immersion blender.
- Return soup to pot. Stir in cream or milk and heat gently.
- Adjust seasoning and serve with toppings of choice.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use fresh herbs for best flavor.
- Plant-based milk works well as a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg