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