Middle-of-Winter Tomato Soup: Cozy Comfort with Fresh Flavor

Abby Martin

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

Prep Time 20

Cook Time 1

Total Time 1 20

Course Soup

Cuisine American

Servings 1 pot

Calories 220 kcal

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.

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.

Keyword comfort food, easy soup, middle of the winter tomato soup, pantry recipe, roasted tomato, tomato soup, Vegetarian, winter soup