What makes Middle-of-Winter Tomato Soup ideal for cold weather?

Middle-of-Winter Tomato Soup is the ultimate cozy comfort during those chilly months because it builds deep flavor from pantry staples—like canned tomatoes and caramelized onions—rather than relying on summer’s fresh produce. Roasting the tomatoes and garlic intensifies their sweetness, creating a soup that’s both warming and satisfying. The addition of carrots and a slow simmer with chicken broth ensures a rich, hearty base. It’s soothing, filling, and easy to make in big batches, perfect for family dinners or warming up after a snowy day. Serve it with crispy breadcrumbs and parmesan for an extra touch of indulgence.

How can I make my tomato soup taste richer and more flavorful?

To boost the flavor of your Middle-of-Winter Tomato Soup, focus on building layers. Roasting the tomatoes and garlic is key, as it brings out their natural sweetness and adds depth. Caramelizing the onions and carrots slowly will give the soup a subtle, earthy sweetness. Don’t skip the tomato paste—it adds an umami punch that rounds everything out. For extra richness, finish your soup with a swirl of olive oil, a sprinkle of parmesan, or even a splash of cream if you like it extra velvety.

What are some tasty additions or garnishes for Middle-of-Winter Tomato Soup?

While this soup is fantastic on its own, garnishes can take it to the next level. Crispy breadcrumbs or croutons add a delightful crunch, and freshly grated parmesan gives a savory finish. You could also add a dollop of pesto, a drizzle of good olive oil, or a handful of fresh herbs like basil or parsley for a pop of color and freshness. If you want to make it heartier, stir in cooked rice, small pasta, or white beans. Don’t be afraid to play with toppings—this soup is a blank canvas for your favorite flavors.

Are there different types of tomato soup, and how does this recipe compare?

Yes, tomato soup comes in many forms—classic creamy tomato, rustic tomato-basil, chunky tomato vegetable, and even chilled gazpacho for summer. Middle-of-Winter Tomato Soup stands out because it’s designed for colder months, using roasted canned tomatoes and hearty vegetables for maximum flavor when fresh tomatoes aren’t in season. It’s smoother than a chunky stew but more robust than a traditional cream-based soup. The combination of roasting and slow-simmering brings out a deep, comforting flavor that’s both nostalgic and satisfying, making it a winter staple in my kitchen.

Middle-of-Winter Tomato Soup: Cozy Homemade Recipe

Description

A cozy, deeply flavored tomato soup made with roasted canned tomatoes, sweet onions, and carrots—perfect for chilly days.

Ingredients

Scale

2 28-oz cans whole peeled tomatoes

8 medium cloves garlic, peeled

2 tablespoons extra virgin olive oil, plus more for drizzling

Salt and black pepper

2 large sweet onions, peeled and chopped

3 large carrots, peeled and chopped

4 tablespoons tomato paste

6–8 cups lower sodium chicken broth

1/2 cup crispy bread crumbs for garnish

1/4 cup freshly grated Parmesan cheese

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Instructions

1. Preheat oven to 425°F.

2. Remove whole tomatoes from cans and reserve the juice.

3. Cut each tomato in half and arrange in a roasting pan or baking dish in a single layer.

4. Add garlic cloves to the pan, drizzle with olive oil, and season with black pepper.

5. Roast tomatoes and garlic for 35-40 minutes, until garlic is soft and tomatoes are dense with browned edges.

6. Meanwhile, heat 2 tablespoons olive oil in a large heavy pot over medium heat.

7. Add onions and carrots; cook for about 5 minutes.

8. Lower the heat and cook, stirring occasionally, until onions are very soft and starting to caramelize, about 30 minutes.

9. Stir in tomato paste and cook for 1 minute.

10. Scrape roasted tomatoes and garlic into the pot. Add reserved tomato juice.

11. Stir in 6 cups chicken broth and bring to a simmer.

12. Simmer for about 30 minutes, until carrots are tender and flavors meld.

13. Puree soup with an immersion blender until smooth (or cool slightly and blend in batches in a blender).

14. Add more chicken broth as needed to reach desired consistency.

15. Season with salt and pepper to taste.

16. Serve hot, garnished with crispy bread crumbs and grated Parmesan cheese.

Notes

For the garnish: Toss breadcrumbs (fresh or panko) with olive oil and toast in a 400°F oven until brown and crunchy. Season lightly with salt.

Soup can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Prep Time: 20
Cook Time: 60
Category: Soup
Method: Stovetop, Roasted
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220 kcal
Sugar: 15 g
Sodium: 720 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 5 mg