Winter Tomato Soup
Warm up your winter evenings with this rich and comforting Winter Tomato Soup, a cozy classic elevated by deep, roasted flavors. Fresh tomatoes and garlic are oven-roasted to perfection for a caramelized sweetness, while sautéed onions and carrots add a hearty base to the dish. Blended until velvety smooth with vegetable broth, a touch of heavy cream, and aromatic fresh basil, this soup strikes the perfect balance of creamy and tangy. Whether served as a comforting starter or the star of a light meal, it’s perfect with a side of crusty bread for dipping. Ready in just an hour, this easy homemade tomato soup recipe is a must-have for cold-weather cravings.
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 medium yellow onion
- 1 medium carrot
- 4 cups vegetable broth
- 0.25 cups heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh basil leaves
- crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the tomatoes in half and place them cut side up on the prepared baking sheet. Peel the garlic cloves and add them to the sheet. Drizzle the tomatoes and garlic with 2 tablespoons of olive oil and lightly sprinkle with salt and pepper. Roast in the oven for 30 minutes until soft and slightly caramelized.
While the tomatoes roast, dice the onion and carrot. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and carrot, cooking for 5-7 minutes until softened.
Once the tomatoes and garlic are done roasting, carefully transfer them (along with their juices) to the pot with the onions and carrot.
Add the vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender, blending until creamy.
Return the pot to low heat. Stir in the heavy cream, sugar, salt, and black pepper. Taste and adjust seasoning, if necessary.
Before serving, stir in the fresh basil leaves or use them as a garnish on top. Serve the soup hot with a side of crusty bread for dipping.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 45.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3915 mg | 83% | |
*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.
