Name: Middle-of-Winter Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Comfort Food
Ingredients: 2 tablespoons olive oil or butter; 1 medium yellow onion, chopped; 2 carrots, chopped; 3 garlic cloves, minced; 1 (28 oz) can whole peeled tomatoes (with juice); 1–2 tablespoons tomato paste; 4 cups vegetable or chicken broth; 1 teaspoon dried basil or thyme (or a mix); Salt and black pepper, to taste; 1 teaspoon sugar (optional, to balance acidity); 1/4 cup heavy cream or half‑and‑half (optional, for creaminess); Fresh basil or parsley, for garnish (optional)

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Middle-of-Winter Tomato Soup is the kind of cozy, comforting dish I crave when it’s cold outside and I need something warm, bright, and nourishing. Even though tomatoes aren’t in season, this soup still delivers deep, rich flavor thanks to canned tomatoes, roasted aromatics, and a touch of cream. It’s simple, satisfying, and perfect for dipping a grilled cheese sandwich.

Why You’ll Love This Recipe

What I love most about this soup is how it takes humble pantry staples and turns them into something that feels incredibly comforting. It’s smooth, tangy, slightly sweet, and creamy without being heavy. Whether I’m making a quick lunch, a dinner starter, or batch-cooking for the week, this tomato soup always tastes like home. Middle-of-Winter Tomato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Yellow onion, chopped
Garlic cloves, minced
Carrots, chopped (for natural sweetness)
Canned whole peeled tomatoes (San Marzano if possible)
Tomato paste
Vegetable or chicken broth
Dried basil or thyme
Heavy cream or half-and-half (optional, for creaminess)
Salt and black pepper
Sugar (optional, to balance acidity)
Fresh basil or parsley for garnish (optional)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the onions and carrots for 7–10 minutes, until soft and lightly golden.

I stir in the garlic and tomato paste and cook for 1–2 minutes to deepen the flavor.

Next, I add the canned tomatoes with their juice, breaking them up with a spoon. I pour in the broth and stir in dried herbs, salt, pepper, and a pinch of sugar if needed.

I bring the soup to a simmer and let it cook for 20–25 minutes, uncovered, so the flavors concentrate.

Once everything is tender, I blend the soup until smooth using an immersion blender or carefully in batches in a regular blender.

I stir in a splash of cream or half-and-half if I want it creamy, and adjust the seasoning to taste.

I serve it hot, garnished with fresh herbs, a swirl of cream, or even a handful of croutons.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a pinch of red pepper flakes for a little heat.

For a smoky twist, I stir in a bit of smoked paprika or use fire-roasted canned tomatoes.

I occasionally add cooked white beans for extra creaminess and protein.

If I want to make it vegan, I skip the cream or use coconut milk or cashew cream instead.

To make it more filling, I serve it with pasta shells or grilled cheese croutons on top.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days.

To reheat, I warm it gently on the stove or in the microwave, stirring occasionally.

This soup also freezes beautifully. I let it cool completely, freeze in portions, and thaw overnight in the fridge before reheating. Middle-of-Winter Tomato Soup

FAQs

Can I use crushed or diced tomatoes instead of whole?

Yes. I prefer whole peeled tomatoes for their texture and flavor, but crushed or diced work just as well in a pinch.

How do I make it creamy without dairy?

I use coconut milk, oat cream, or a few spoonfuls of blended cashews for a dairy-free creamy texture.

Do I have to blend the soup?

Blending gives it that classic smooth texture I love, but if I’m short on time or like it chunky, I leave it as is or blend only part of it.

Can I roast the veggies first?

Absolutely. Roasting the onions, garlic, and carrots adds even more depth—something I do when I want a more developed flavor.

What pairs well with this soup?

I always serve it with a grilled cheese sandwich, but crusty bread, garlic toast, or a simple salad also make great sides.

Conclusion

Middle-of-Winter Tomato Soup is proof that even in the dead of winter, I can make something warm, flavorful, and satisfying with just pantry basics. It’s a soup that’s simple, comforting, and totally customizable—perfect for snowy nights, sick days, or anytime I need a bowl of cozy goodness.