Why You’ll Love This Recipe
Middle-of-Winter Tomato Soup is the perfect antidote to cold days and gray skies. When fresh summer tomatoes are out of season, this recipe relies on high-quality canned tomatoes, aromatic vegetables, and a touch of cream to create a rich, comforting bowl of goodness. The flavors are deep, savory, and slightly sweet, with hints of garlic and herbs that bring warmth to every spoonful. It’s incredibly easy to prepare and pairs beautifully with a grilled cheese sandwich or a slice of crusty bread. I love how this soup transforms simple pantry staples into something that feels homemade and heartwarming. Whether you’re cozying up by the fire or need a quick weeknight meal, this tomato soup will remind you that comfort food doesn’t need to wait for summer produce.
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Middle-of-Winter Tomato Soup – Cozy, Velvety, and Full of Flavor
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Middle-of-Winter Tomato Soup is a cozy, comforting bowl of creamy tomato goodness made with pantry staples like canned tomatoes, onions, garlic, and herbs. It delivers the rich, garden-fresh flavor of summer even in the coldest months.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cans (14.5 oz each) diced tomatoes
- 1 cup vegetable broth
- 1 tsp sugar
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp butter (optional, for richness)
- Fresh basil or croutons for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in garlic and tomato paste; cook for 1 minute until fragrant.
- Add diced tomatoes (with juices), vegetable broth, sugar, basil, thyme, salt, and pepper. Stir to combine.
- Bring to a simmer and cook uncovered for 20–25 minutes to let flavors meld.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Return the soup to the pot, stir in heavy cream (or coconut milk), and simmer for another 5 minutes.
- Taste and adjust seasoning as needed. Stir in butter for extra richness, if desired.
- Serve hot, garnished with fresh basil or croutons.
Notes
- For a vegan version, use olive oil and coconut milk instead of butter and cream.
- Roast the canned tomatoes briefly in the oven before adding for a deeper flavor.
- Pairs perfectly with grilled cheese sandwiches or crusty bread.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Simmered
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Canned whole tomatoes – The star ingredient. Use high-quality San Marzano or fire-roasted tomatoes for deep flavor.
Olive oil or butter – Adds richness and helps sauté the vegetables to release their sweetness.
Onion – Provides a savory base that enhances the tomato flavor.
Garlic – Adds depth and warmth to the soup.
Carrot – Balances the acidity of the tomatoes with natural sweetness.
Celery – Contributes subtle earthiness and a classic soup aroma.
Tomato paste – Intensifies the tomato flavor and adds a beautiful deep color.
Vegetable or chicken broth – Gives the soup body and enhances its savory notes.
Dried basil and thyme – Classic herbs that pair perfectly with tomatoes.
Salt and black pepper – Essential for seasoning and balance.
Sugar (optional) – A small pinch smooths out acidity if the soup tastes too sharp.
Heavy cream or half-and-half – Creates a velvety texture and rich finish.
Fresh basil or parsley – For garnish and a pop of color.
Directions
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables are soft and fragrant. Add minced garlic and cook for another minute.
Stir in tomato paste and cook for 1–2 minutes to caramelize slightly—it will deepen the flavor. Add canned tomatoes (with juices), broth, dried basil, thyme, salt, and pepper. Break up the tomatoes with a spoon and bring the mixture to a gentle simmer.
Simmer uncovered for 25–30 minutes, stirring occasionally, until the flavors meld and the vegetables are very tender. Remove from heat and blend the soup using an immersion blender or in batches in a regular blender until smooth.
Return the soup to the pot and stir in the cream. Taste and adjust seasoning, adding a pinch of sugar if needed. Reheat gently on low heat, but do not boil after adding cream.
Serve hot, garnished with fresh basil or parsley, and enjoy with grilled cheese or croutons.
Equipment needed
- Large soup pot or Dutch oven
- Immersion blender or standard blender
- Wooden spoon
- Ladle
- Knife and cutting board
Servings and timing
This recipe serves 4–6 people. Preparation takes about 15 minutes, and cooking about 30 minutes. Total time: approximately 45 minutes.
Storage/reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Customizations
Roasted Tomato Soup – Roast canned or fresh tomatoes with garlic and onion before blending for a deeper, smoky flavor.
Spicy Kick – Add red pepper flakes or a dash of hot sauce for warmth.
Herb-Infused Version – Use fresh thyme, rosemary, or oregano instead of dried herbs for a fragrant twist.
Cream-Free Option – Skip the cream for a lighter soup; it’s still wonderfully rich.
Cheesy Finish – Stir in shredded Parmesan or a dollop of cream cheese before serving.
Vegan Version – Use olive oil and coconut cream instead of butter and dairy.
Smoky Tomato Soup – Add smoked paprika or roasted red peppers for depth.
Protein Boost – Mix in cooked lentils or chickpeas for a heartier meal.
Classic Pairing – Serve with grilled cheese or garlic bread for the ultimate comfort combo.
Tomato-Basil Variation – Add extra fresh basil and a drizzle of olive oil before serving for an Italian-style finish.
Can I use crushed or diced tomatoes instead of whole?
Yes, but whole canned tomatoes tend to give a smoother, richer texture when blended.
How can I make this soup creamier?
Add more heavy cream or blend in a little cream cheese for extra richness.
Is this soup freezer-friendly?
Absolutely—it freezes beautifully for up to 3 months.
Can I make it vegan?
Yes, use vegetable broth and coconut milk or cashew cream instead of dairy.
What if I don’t have fresh herbs?
Dried herbs work perfectly fine, especially during winter.
How do I make it thicker?
Simmer longer to reduce the liquid, or add a spoonful of tomato paste.
Can I use fresh tomatoes?
Yes, but in winter, canned tomatoes provide better flavor and consistency.
Should I peel the tomatoes?
No need if you’re using canned ones—they blend smooth and silky.
How do I fix soup that’s too acidic?
Add a pinch of sugar or a splash of cream to balance the acidity.
What sides go best with this soup?
Grilled cheese, garlic bread, or a simple green salad are all excellent choices.
Conclusion
Middle-of-Winter Tomato Soup is everything a cold-weather meal should be—rich, warming, and deeply comforting. Made with pantry staples, it delivers the fresh flavor of tomatoes even in the dead of winter. The creamy texture and fragrant herbs make it irresistible, while its simplicity means you can whip it up any night of the week. Whether you enjoy it solo or with a melty grilled cheese sandwich, this tomato soup brings cozy comfort to every bowl. It’s proof that even in winter, simple ingredients can create something truly special.
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