Middle-of-Winter Tomato Soup – A Cozy, Comforting Bowl for Chilly Days
This Middle-of-Winter Tomato Soup is the ultimate cozy comfort in a bowl — warm, creamy, and packed with garden-fresh flavor even in the coldest months. Made with sweet carrots, garlic, basil, and thyme, this hearty soup gets a velvety finish from cream or plant milk. Pair it with a crusty grilled cheese or buttery toast for the perfect winter meal.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion diced
- 3 medium carrots diced
- 4 cloves garlic finely chopped or grated
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves or generous pinch dried thyme
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- optional: ½ cup dry unoaked white wine
- 2 cups heavy cream milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper to taste
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and carrots. Cook, stirring occasionally, until the vegetables soften and begin to turn golden, about 8–10 minutes.
- Add garlic and tomato paste:
- Stir in the garlic, tomato paste, and red pepper flakes (if using). Cook for another 2–3 minutes, allowing the tomato paste to caramelize slightly — this deepens the flavor.
- Deglaze and simmer:
- Pour in the white wine (if using) and let it simmer for a minute to deglaze the pot. Add crushed tomatoes, vegetable broth, basil, and thyme. Season with salt and pepper.
- Simmer the soup:
- Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes, until the carrots are very soft and the flavors meld together.
- Blend until smooth:
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer it carefully to a blender and blend in batches.
- Add cream and adjust seasoning:
- Stir in your choice of cream, milk, or plant milk. Taste and adjust salt and pepper as needed. If you prefer a thinner soup, add more broth or milk until desired consistency.
- Serve warm:
- Ladle into bowls and top with extra basil, a drizzle of olive oil, or a sprinkle of grated Parmesan. Enjoy with crusty bread or a melty grilled cheese sandwich.
Notes
- For a dairy-free version, use unsweetened oat or almond milk and skip the cheese garnish.
- Add roasted red peppers for extra depth and a smoky touch.
- This soup freezes beautifully for up to 2 months — just reheat slowly on the stove.