Middle-of-Winter Tomato Soup Recipe

Introduction

This Middle-of-Winter Tomato Soup is a warm and comforting dish that brightens chilly days with its rich tomato flavor and aromatic herbs. It’s easy to make with pantry staples and perfect for a simple lunch or cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes, with juice
• 2 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Splash of heavy cream or half and half (optional)
• Fresh basil leaves for garnish (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the diced tomatoes with their juice, broth, tomato paste, sugar, salt, pepper, dried basil, thyme, and smoked paprika. Stir to combine.
4. Step 4: Bring the mixture to a simmer. Reduce heat and cook uncovered for about 20 minutes to allow flavors to meld.
5. Step 5: Remove from heat and let cool slightly. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender and return to the pot.
6. Step 6: Return the soup to a gentle simmer. Taste and adjust seasoning. Stir in a splash of heavy cream or half and half for creaminess if desired.
7. Step 7: Serve hot, garnished with fresh basil leaves if you like.

Tips & Variations

• Use fire-roasted diced tomatoes for a smokier flavor.
• Add a pinch of red pepper flakes for subtle heat.
• For a heartier soup, stir in cooked rice or small pasta before serving.
• Vegetarian? Use vegetable broth instead of chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this tomato soup?

Yes, this soup freezes well. Transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do I make the soup creamier without dairy?

You can add coconut milk or a splash of cashew cream instead of heavy cream to keep it dairy-free while maintaining a creamy texture.

Middle-of-Winter Tomato Soup Recipe

---

★★★★★

5 from 94 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A comforting and flavorful Middle-of-Winter Tomato Soup made with sautéed onions and garlic, simmered diced tomatoes, broth, and aromatic herbs, blended to a smooth texture and optionally enriched with a splash of cream. Perfect for warming up on chilly days with fresh basil garnish.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes, with juice
• 2 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon smoked paprika

Optional Ingredients

• Splash of heavy cream or half and half
• Fresh basil leaves for garnish

---

Instructions

1. Heat the olive oil – In a large pot over medium heat, warm the olive oil to prepare for sautéing the vegetables.
2. Sauté the onions – Add the chopped onion to the pot and cook until they become translucent, approximately 5 minutes.
3. Add the garlic – Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add tomatoes and seasonings – Pour in the diced tomatoes with their juice, the broth, tomato paste, sugar, salt, pepper, dried basil, dried thyme, and smoked paprika. Stir thoroughly to combine all ingredients evenly.
5. Simmer the soup – Bring the mixture to a gentle simmer, then reduce heat and cook uncovered for about 20 minutes to let the flavors meld.
6. Blend the soup – Remove the pot from heat and let cool slightly. Use an immersion blender to purée the soup until smooth directly in the pot, or blend in batches in a regular blender and return to the pot.
7. Adjust and finish – Return the soup to a gentle simmer, taste and adjust seasoning if needed. For a richer texture, stir in a splash of heavy cream or half and half.
8. Serve – Ladle the hot soup into bowls and garnish with fresh basil leaves if desired.

Notes

• Using an immersion blender simplifies blending directly in the pot without transferring hot soup.
• You can substitute vegetable broth if you prefer a vegetarian version.
• Adjust salt to taste, especially if using broth with sodium.
• The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
• Optional cream adds richness but can be omitted for a lighter soup.
• Fresh basil leaves add bright aroma and color as garnish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: tomato soup, winter soup, easy soup recipe, creamy tomato soup, homemade tomato soup, vegetarian soup