Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes (optional)
Vegetables and Herbs
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- 1 (14-ounce) jar roasted red peppers, drained
- 1 (14-ounce) can crushed tomatoes
Liquids
- 2 cups vegetable stock or broth
- ½ cup dry, unoaked white wine (optional)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Cook the aromatics: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. When the oil starts to shimmer, add diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper. Cook, stirring occasionally, until vegetables soften slightly, about 5-6 minutes. Stir in garlic, tomato paste, and crushed red pepper flakes if using. Cook 1-2 more minutes until tomato paste browns slightly and garlic is fragrant.
- Build and simmer the soup: Add fresh basil, thyme, roasted red peppers, crushed tomatoes, vegetable broth, and white wine if using. Stir to combine. Bring mixture to a boil, then reduce heat to low to maintain a gentle simmer. Let simmer for 15 minutes until vegetables are tender and flavors meld.
- Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy, adjusting texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender, blending with caution to avoid spills. Return blended soup to the pot.
- Finish the soup: Stir in heavy cream, milk, or plant milk of your choice. Warm over medium-low heat, stirring occasionally until heated through. Adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with freshly cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve immediately with crusty bread for a satisfying meal. Enjoy!
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- For freezer storage, cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use a splash of dry white wine to add depth, or omit for a non-alcoholic version.
- For a vegan or dairy-free option, use unsweetened plant milk such as almond or oat milk instead of cream.
- Adjust the spice level by adding more or less crushed red pepper flakes according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
