Why You’ll Love This Recipe
This Middle-of-Winter Tomato Soup is the ultimate comfort dish when the cold weather sets in. It’s rich, creamy, and bursting with the deep, roasted flavors of tomatoes—perfect for cozy evenings by the fire. Even when fresh tomatoes aren’t in season, this recipe uses high-quality canned tomatoes to achieve a homemade taste that feels warm and fresh. I tried adding a touch of coconut milk instead of heavy cream, and it added a subtle sweetness and smooth texture that balanced the acidity beautifully. Serve it with a grilled cheese sandwich, crusty bread, or a light salad, and you’ve got the perfect winter meal that warms you from the inside out.
Middle-of-Winter Tomato Soup | Cozy Homemade Comfort with Rich Flavor & Simple Ingredients
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, comforting tomato soup made with canned tomatoes, aromatic herbs, and a touch of cream — perfect for warming up on cold winter days.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 oz/800g total) whole or crushed tomatoes
- 2 cups (480ml) vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup (120ml) heavy cream or half-and-half
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in tomatoes (with their juices), broth, sugar, basil, thyme, salt, and pepper.
- Bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes to let the flavors blend.
- Use an immersion blender to puree the soup until smooth (or transfer carefully to a blender in batches).
- Return soup to pot and stir in the cream. Heat gently for 2–3 minutes, but do not boil.
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh basil or a drizzle of cream.
Notes
- For a dairy-free version, use coconut milk instead of cream.
- Roast the tomatoes before adding them for a deeper flavor.
- Serve with grilled cheese or crusty bread for a classic combo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Canned whole tomatoes – The backbone of the soup, offering rich, sweet-tart flavor even when fresh tomatoes aren’t available. Choose good-quality San Marzano or fire-roasted tomatoes for the best taste.
Tomato paste – Deepens the tomato flavor and adds a touch of natural sweetness and color to the soup.
Onion – Yellow or white onions provide a sweet, aromatic base when sautéed, giving the soup its savory depth.
Garlic – Freshly minced garlic infuses the soup with a warm, aromatic undertone that enhances the tomato flavor.
Carrots – A small but vital addition that adds subtle sweetness and helps balance the acidity of the tomatoes naturally.
Vegetable broth – Serves as the liquid base, keeping the soup light yet flavorful. You can also use chicken broth for a richer version.
Olive oil – Used to sauté the vegetables and bring out their natural flavors while adding a smooth richness.
Butter – Adds a silky mouthfeel and enhances the soup’s creamy texture.
Heavy cream – Gives the soup its velvety finish. You can replace it with coconut milk or half-and-half for a lighter option.
Salt and black pepper – Essential for seasoning and balancing the bright tomato flavors.
Fresh basil – Adds freshness and aroma, making each spoonful fragrant and flavorful.
Sugar (optional) – A pinch helps mellow any lingering acidity in the tomatoes.
Directions
In a large pot, heat olive oil and butter over medium heat. Add chopped onions and carrots, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste and cook for 1–2 minutes, stirring constantly to caramelize it slightly. Pour in the canned tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer, then reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally.
Remove from heat and use an immersion blender to puree the soup until smooth (or transfer to a blender carefully in batches). Return the soup to the pot, stir in the heavy cream, and season with salt, pepper, and a pinch of sugar if needed. Simmer gently for another 5 minutes.
Serve hot, garnished with fresh basil leaves or a drizzle of cream.
Equipment needed
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons
Servings and timing
This recipe makes 4 servings. Preparation time is about 10 minutes, cooking time around 30 minutes, totaling 40 minutes from start to finish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave. This soup also freezes well—store for up to 3 months, then thaw and reheat before serving.
Variations and Customizations
Roasted Tomato Upgrade – Roast the canned tomatoes with olive oil and herbs before blending for a deeper, smoky flavor.
Spicy Winter Kick – Add red pepper flakes or a pinch of cayenne for a warming touch.
Cream-Free Option – Skip the cream and blend in a boiled potato for natural thickness.
Garlic Parmesan Twist – Stir in grated Parmesan cheese at the end for extra richness.
Herb Lovers’ Soup – Add thyme, rosemary, or oregano for more aromatic depth.
Vegan Version – Use coconut milk instead of cream and plant-based butter.
Smoky Paprika Blend – Add smoked paprika for a subtle smoky undertone that pairs beautifully with the tomato base.
Chunky Rustic Style – Blend only half the soup to keep some texture.
Cheesy Topping – Add a sprinkle of mozzarella or cheddar on top before serving for a creamy finish.
Grilled Cheese Dip – Serve as a dip for mini grilled cheese sandwiches for the ultimate comfort combo.
FAQs
Can I use fresh tomatoes instead of canned ones?
Yes, but you’ll need to roast them first to develop the same depth of flavor.
What type of canned tomatoes is best?
San Marzano or fire-roasted canned tomatoes work best for rich, balanced flavor.
Can I make this soup vegan?
Absolutely—use olive oil, coconut milk, and vegetable broth to keep it dairy-free.
Do I need to peel the tomatoes?
No, blending the soup creates a smooth texture without peeling.
How can I make the soup thicker?
Simmer longer or add a boiled potato or a tablespoon of tomato paste.
Can I use milk instead of cream?
Yes, but the soup will be slightly less creamy. Whole milk or half-and-half works best.
What can I serve with tomato soup?
Grilled cheese sandwiches, garlic bread, or salad make perfect accompaniments.
How do I reduce acidity?
Add a pinch of sugar or a splash of cream to balance the flavors.
Can I freeze this soup?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers.
Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free broth.
Conclusion
This Middle-of-Winter Tomato Soup proves that comfort food doesn’t have to be complicated. Made with pantry staples, it delivers rich, homemade flavor even in the coldest months. The creamy, herby finish makes it a timeless favorite, perfect for pairing with your favorite sandwich or enjoyed on its own. Whether you’re warming up after a long day or preparing a simple yet satisfying meal for the family, this soup brings cozy comfort straight to your table—one spoonful at a time.