Middle-of-Winter Tomato Soup (with Canned Tomatoes)

A warm bowl of middle-of-winter tomato soup made with canned tomatoes, served with a swirl of cream and crusty bread.

Middle-of-Winter Tomato Soup (with Canned Tomatoes)

A cozy, flavorful tomato soup made with canned tomatoes, aromatic vegetables, and simple pantry spices. Blend it smooth and finish with a touch of cream for a rich winter meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled and diced
3 clove garlic, minced
2 tbsp tomato paste
2 can whole peeled tomatoes, with their juices (28 ounces each)
3 cup vegetable broth or chicken broth
1 tsp sugar
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes optional
1 tsp kosher salt plus more to taste
1/2 tsp black pepper
1/2 cup heavy cream or half-and-half optional
2 tbsp unsalted butter optional
fresh basil or parsley for serving
crusty bread or grilled cheese for serving

Equipment

Large pot
Wooden spoon
immersion blender
Cutting board
chef's knife

Method

Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
Add the canned tomatoes with their juices, broth, sugar, dried basil, oregano, red pepper flakes if using, salt, and black pepper. Bring to a simmer.
Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the vegetables are very tender and the flavors have melded.
Blend the soup until smooth using an immersion blender, or carefully blend in batches in a countertop blender.
Return the soup to the pot if needed, then stir in the cream or half-and-half and butter if using. Warm gently over low heat without boiling.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or grilled cheese.

Notes

For a lighter soup, skip the cream and butter. For extra depth, use chicken broth instead of vegetable broth. An immersion blender makes this easiest, but a countertop blender works too if you blend in batches carefully.