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Middle-of-Winter Tomato Soup

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Middle‑of‑Winter Tomato Soup is a cozy, comforting tomato soup made from humble pantry staples — canned tomatoes, sautéed aromatics, and optional cream — that warms you from the inside out. It’s smooth, slightly sweet and tangy, and perfect with grilled cheese or crusty bread.

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)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and carrots; sauté for 7–10 minutes until softened and lightly golden.
  2. Add minced garlic and tomato paste; cook for 1–2 minutes to deepen the flavor.
  3. Add the canned tomatoes (with juice) into the pot, breaking them up with a spoon or spatula.
  4. Pour in broth, then stir in dried herbs, salt, pepper, and sugar (if using) to balance acidity.
  5. Bring to a simmer and cook uncovered for 20–25 minutes to let flavors meld and vegetables soften.
  6. Use an immersion blender (or regular blender in batches) to blend the soup until smooth and creamy.
  7. If using cream or half‑and‑half, stir it in now; taste and adjust seasoning as needed.
  8. Ladle into bowls and garnish with fresh herbs or a swirl of cream, if desired. Serve hot, ideally with crusty bread or grilled cheese.

Notes

  • Add a pinch of red pepper flakes or a dash of smoked paprika for a smoky/spicy twist.
  • Use fire‑roasted canned tomatoes for extra depth of flavor.
  • For a vegan version, skip the cream or substitute with coconut milk or cashew cream.
  • For added protein and creaminess, stir in cooked white beans before blending.
  • For a chunkier texture, blend only half the soup and leave the rest with vegetable pieces.
  • Soup freezes well — cool completely before freezing in portions. Reheat gently on the stove with a splash of broth or water if it thickens.

Nutrition

Find it online: https://recipesbyliza.com/middle-of-winter-tomato-soup/