Middle-of-Winter Tomato Soup is my go-to when the days are cold, the skies are gray, and I need something warm and comforting. Even when fresh tomatoes are out of season, this soup delivers deep, rich flavor using pantry staples like canned tomatoes, broth, and aromatic herbs. It’s smooth, savory, and perfect with a grilled cheese sandwich or a crusty slice of bread.

Why You’ll Love This Recipe

I love this recipe because it brings cozy comfort with minimal effort. I don’t need fresh tomatoes to enjoy a hearty bowl of soup—this version uses high-quality canned tomatoes, which are actually more flavorful during winter. The soup is creamy without being heavy, and it’s easy to tweak depending on what I have in the kitchen. It also freezes well, making it a great make-ahead meal for busy winter days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion (chopped)
Garlic (minced)
Canned whole or crushed tomatoes
Tomato paste (for depth)
Vegetable or chicken broth
Dried basil or thyme
Sugar (to balance acidity)
Salt and black pepper
Heavy cream or milk (optional, for creaminess)
Fresh parsley or basil (for garnish)

Directions

I start by heating olive oil or butter in a large pot over medium heat. I sauté the chopped onion until soft and translucent, about 5 minutes.
I add the minced garlic and cook for another 1–2 minutes, just until fragrant.
Then I stir in the tomato paste and let it cook for a minute to deepen the flavor.
I pour in the canned tomatoes (with juices) and broth, then add the dried herbs, sugar, salt, and pepper.
I bring the soup to a gentle simmer and let it cook uncovered for 20–25 minutes to allow the flavors to meld.
I use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a countertop blender.
For a creamy version, I stir in a splash of heavy cream or milk right before serving.
I garnish with fresh parsley or basil and serve it hot.

Servings and timing

This recipe makes about 4 servings. It takes around 35–40 minutes from start to finish, including prep and simmering time.

Variations

I sometimes add a pinch of red pepper flakes for a little heat or a spoonful of pesto for an herby twist. Roasting a head of garlic or adding roasted red peppers gives the soup a deeper, more complex flavor. If I want extra protein, I stir in cooked white beans or top it with crispy chickpeas.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove over medium heat or in the microwave in 30-second bursts. This soup also freezes well—I let it cool completely, then freeze it in portions for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I use diced or crushed tomatoes instead of whole?

Yes, I use any canned tomatoes I have on hand. Crushed tomatoes give a smoother texture, while diced or whole create a chunkier base before blending.

How can I make it vegan?

To keep it vegan, I use vegetable broth and skip the cream or replace it with coconut milk or a plant-based alternative.

Do I need to add sugar?

I add a small amount to balance the acidity of the tomatoes. It’s not essential, but it really rounds out the flavor.

Can I use fresh tomatoes?

In the middle of winter, canned tomatoes have more flavor, but in summer, I’ve made this with peeled, roasted fresh tomatoes—it works great if they’re ripe and juicy.

How do I make it thicker?

I simmer the soup a bit longer to reduce the liquid, or stir in a spoonful of tomato paste. Blending it longer also gives it a thicker, creamier consistency.

Conclusion

Middle-of-Winter Tomato Soup is everything I want on a cold day—comforting, flavorful, and simple. It’s a pantry-friendly recipe I can count on, with rich tomato flavor that doesn’t rely on summer produce. Whether I’m enjoying it solo or pairing it with a melty sandwich, this soup brings warmth and ease to even the chilliest days.