Winter Tomato Soup Recipe tastes rich, cozy, and slightly tangy with a gentle warmth that feels like a blanket in a bowl. It works perfectly for busy weeknights, snow days, or casual dinners with friends and takes about 45 minutes from chopping board to table. I tested this version on a freezing January afternoon in my tiny apartment kitchen, and my windows steamed up in the best way possible.
Why You Should Try This Winter Tomato Soup Recipe
This Winter Tomato Soup Recipe brings bright tomato flavor with a deeper, roasted vibe that fits cold weather. A touch of cream, warm spices, and a little sweetness from carrots give it a silky, restaurant-style finish without much effort.
You can use pantry tomatoes, boxed broth, and a few fresh veggies, so you avoid a grocery marathon in bad weather. The recipe stays flexible, so you can make it dairy free, extra spicy, or kid friendly with a few simple tweaks.
“This Winter Tomato Soup Recipe tastes like a cozy snow day in a bowl, and my whole family asked for seconds.” – Maria ★★★★★
Ingredients You’ll Need
- Olive oil, 2 tablespoons
- Use a neutral oil if you prefer, but a good extra-virgin brand adds nice flavor.
- Yellow onion, 1 large, diced
- Carrots, 2 medium, diced
- Celery, 1 stalk, diced (optional, but adds great depth)
- Garlic, 4 cloves, minced
- Fresh ginger, 1 teaspoon, finely grated
- Tomato paste, 2 tablespoons
- Choose a double-concentrated tube if possible; it keeps well in the fridge.
- Crushed or diced canned tomatoes, 2 cans (28 ounces total)
- Use high-quality brands like San Marzano style for the best tomato flavor.
- Vegetable or chicken broth, 4 cups
- Boxed low-sodium broth works well and gives you better control over salt.
- Sugar or honey, 1 to 2 teaspoons
- This balances acidity, especially if your tomatoes taste sharp.
- Harissa paste, 1 to 2 teaspoons, to taste
- Use mild harissa for gentle heat or skip it for kids and spice-sensitive folks.
- Ground coriander, 1 teaspoon
- Ground turmeric, 1/2 teaspoon
- Dried thyme, 1 teaspoon
- Bay leaf, 1 leaf
- Heavy cream or half-and-half, 1/2 to 3/4 cup
- Salt and freshly ground black pepper, to taste
Optional add-ins and toppings
- Butter, 1 tablespoon, for extra richness
- Red pepper flakes, for extra heat
- Fresh basil or parsley, chopped
- Shredded parmesan or grated aged cheddar
- Croutons, grilled cheese croutons, or toasted bread cubes
- A swirl of plain yogurt or sour cream
Pantry shortcuts and substitutions
- Use fire-roasted canned tomatoes for a slightly smoky flavor.
- Replace fresh garlic and ginger with jarred versions if you feel tired or short on time.
- Use tomato sauce instead of crushed tomatoes for a smoother base, then adjust thickness with broth.
- Choose bouillon paste plus water if you do not have boxed broth; taste and salt carefully.
Equipment list
- Large stock pot or Dutch oven
- Wooden spoon or heat-safe spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Immersion blender
- Or use a regular blender and blend in batches, with care.
- Ladle and serving bowls
Tips & Tricks
- Warm the spices in oil with the aromatics so they bloom and taste deeper.
- Salt in layers: a pinch with the veggies, a pinch after adding tomatoes, and a final adjustment at the end.
- Taste your canned tomatoes before cooking so you know how much sugar or honey you need.
- Use low-sodium broth so you avoid an overly salty soup as it reduces.
- Blend only part of the soup if you like some texture instead of a fully smooth bowl.
- Add cream off the heat so it stays silky and does not curdle.
- Cool the soup slightly before blending in a regular blender and vent the lid so steam escapes safely.
- Make a double batch and freeze half for an easy winter meal on a busy night.
- Stir in a knob of butter at the end for a glossy, restaurant-style finish.
- Serve with crunchy toppings like croutons or toasted nuts to contrast the creamy texture.
How to Make Winter Tomato Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery; cook until soft, about 8 minutes, and stir often. Stir in garlic, ginger, harissa, coriander, turmeric, and thyme; cook 2 minutes, until aromatic. Season with salt and a few grinds of black pepper.
Step 2: Build the tomato base
Stir in tomato paste and cook 2 to 3 minutes until it darkens slightly and sticks a bit to the bottom. Pour in canned tomatoes with their juices and stir well to scrape up any browned bits. Add broth, sugar or honey, and bay leaf, then stir again. Bring the mixture to a gentle simmer.
Step 3: Simmer for deep flavor
Lower the heat to maintain a gentle simmer. Cook 20 to 25 minutes, uncovered, and stir occasionally so nothing sticks. Taste halfway through and adjust salt or sweetness if the tomatoes taste too sharp. Remove the bay leaf at the end of simmering.
Step 4: Blend to your preferred texture
Turn off the heat and let the soup cool for a few minutes. Use an immersion blender directly in the pot and blend until smooth or slightly chunky, based on your preference. If you use a regular blender, work in small batches and hold a kitchen towel over the lid so steam can escape safely. Return blended soup to the pot if you removed any.
Step 5: Add cream and finish
Turn the heat to low and stir in heavy cream or your dairy free option. Taste again and adjust salt, pepper, and heat level with more harissa or red pepper flakes. Add a small knob of butter if you want extra richness and stir until it melts. Keep the soup warm on low heat until you serve it.
Step 6: Serve and garnish
Ladle the Winter Tomato Soup Recipe into warm bowls. Top with a drizzle of cream or yogurt, a sprinkle of herbs, and some grated cheese if you like. Add croutons or a grilled cheese strip on top for crunch and comfort. Serve right away while it steams and smells like pure winter comfort.
What to Serve with Winter Tomato Soup
Pair this Winter Tomato Soup Recipe with classic grilled cheese sandwiches, cut into strips for dunking. You can also serve it with garlic toast, buttered sourdough, or a simple avocado toast for a little extra richness. A crisp green salad with lemony dressing balances the creamy soup nicely. For a cozy touch, add a side of roasted veggies or baked sweet potato fries to round out the meal.
Storage Options
- Store leftover soup in an airtight container in the fridge for up to 4 days; cool it to room temperature first.
- Freeze in freezer-safe containers or bags for up to 3 months, leaving a little space at the top for expansion.
- Thaw frozen soup overnight in the fridge or gently in a pot over low heat with a splash of broth or water.
- Reheat on the stovetop over medium-low heat, stirring often, until hot; avoid boiling hard so the cream stays smooth.
Winter Tomato Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a medium pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato paste and cook for 1–2 minutes, stirring, to deepen the flavor.
- Pour in the crushed tomatoes and vegetable broth. Stir in the dried thyme, dried basil, and sugar. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes, partially covered.
- Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender and blend until smooth, then return to the pot.
- Stir in the heavy cream, if using, and season with salt and freshly ground black pepper to taste. Warm the soup gently over low heat for 2–3 minutes, without boiling.
- Ladle the winter tomato soup into bowls and garnish with fresh basil or parsley if desired. Serve hot with crusty bread or grilled cheese.
Notes
Approximate per serving (1/4 of recipe, with cream): 190 calories; fat 11 g; saturated fat 4 g; carbohydrates 19 g; fiber 4 g; sugars 11 g; protein 4 g; sodium 520 mg. Values will vary based on brands, optional cream, and portion size.