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Middle-of-Winter Tomato Soup
Emily

Middle-of-Winter Tomato Soup

A thick, velvety tomato soup made with canned tomatoes, fresh herbs, and a touch of cream. Perfect for cold weather comfort any time of year.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled, diced
  • 4 cloves garlic minced
  • 4 tbsp tomato paste
  • 1 cup fresh basil leaves packed
  • 28 oz crushed tomatoes canned
  • 2 cups vegetable stock
  • 0.5 cup white wine dry, optional
  • 1 cup heavy cream

Equipment

  • Dutch Oven
  • Immersion Blender or Stand Blender

Method
 

  1. Sauté vegetables: Heat oil in a dutch oven. Cook onion and carrots with salt for 6 minutes until soft.
  2. Add aromatics: Stir in garlic and tomato paste. Cook 1-2 minutes until paste darkens.
  3. Simmer: Add tomatoes, stock, wine, basil, and thyme. Bring to boil, then simmer 15 minutes.
  4. Blend: Use immersion blender or transfer to stand blender in batches. Blend until smooth.
  5. Finish: Stir in cream and warm over low heat. Season with salt and pepper to taste.

Notes

  • Don't skip caramelizing the tomato paste for deeper flavor.
  • Use quality canned tomatoes like San Marzano.
  • Add a pinch of sugar if soup tastes too acidic.