Wh Winter Tomato Soup
Warm up your winter evenings with a comforting bowl of Wh Winter Tomato Soup, a luscious blend of pantry staples and fresh vegetables that delivers rich flavor and velvety texture. This easy-to-make soup features canned whole peeled tomatoes, sweet carrots, and aromatic garlic, all simmered together with vegetable broth, dried basil, and a subtle hint of sugar for balance. Finished with creamy heavy cream and garnished with fresh herbs, this soup achieves the perfect harmony of tangy, savory, and creamy notes. Ready in under an hour, it's the ultimate cold-weather meal, perfect for pairing with crusty bread or a gooey grilled cheese. Whether you're seeking a cozy dinner or a satisfying starter, this winter tomato soup recipe is sure to become a household favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 28 ounces canned whole peeled tomatoes
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until it becomes translucent.
Stir in the minced garlic and chopped carrots. Cook for another 3-4 minutes until the garlic becomes fragrant.
Pour in the canned tomatoes, including their juices, and break them apart gently with a spoon.
Add the vegetable broth, sugar, dried basil, and the bay leaf into the pot. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally, until the carrots are tender.
Remove the bay leaf and use an immersion blender to carefully puree the soup until smooth. Alternatively, cool the soup slightly and blend in batches using a countertop blender.
Return the soup to low heat and stir in the heavy cream. Season with salt and black pepper to taste.
Simmer for 5 more minutes to heat through, but do not let it boil.
Serve hot, garnished with fresh parsley or basil and a side of crusty bread, if desired.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 13.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
