Wintertime Tomato Soup
- Total Time
- About an hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 128- or 35-ounce can whole peeled tomatoes
- ¼cup extra-virgin olive oil
- 1tablespoon minced garlic
- 1medium carrot, finely diced
- 1small onion, halved and thinly sliced
- Salt and freshly ground black pepper
- 1quart (4 cups) stock or water
- ¼cup chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
231 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 7 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
- Step 2
Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it’s hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
- Step 3
Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
Private Notes
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Cooking Notes
elmey
If you click on the link to the article (it's in the description), there's a video to go along with the recipe; very helpful in terms of getting a handle on the tomato roasting process. The soup is flavorful, I followed the recipe and added only a splash of red wine just because ;) Also cut up the roasted tomatoes a bit more for easier eating.
kat
I added a small red pepper and roasted the garlic.
George K.
As others have noted, browning the tomatoes is difficult. After 30 minutes I had only the slightest bit of charring. And that meant the tomato halves were still pretty intact, so I had to blend a bit with a stick blender, just enough to break up the big pieces. Despite snags still an easy and tasty winter soup. Thinly slicing the onion halves rather than dicing is a clever way to add a delicious texture.
Barbara Evans
I can no longer tolerate the sodium in canned soup but I miss Progresso soup with sweet bell peppers. How would I add the bell peppers to this recipe?
Lisa Hughes
Made this with Parmesan stock and it was game changing. Deglazed the tomato roasting pan with the warmed stock. This is a delicious soup with lots of depth - definitely a keeper.
Paul D.
I noticed that thyme is missing from the list of ingredients but is mentioned in Step 1 of the Preparation. Anyway, I added about 1/2 teaspoon of dried thyme and that seemed to do it. Also, I’m wondering whether I could use a can or two of the fire roasted tomatoes and just skip the step on oven roasting the tomatoes. I’ve tried this recipe several times now and have not been successful at browning the tomatoes. Seems worth a try!
Rose Thomas
Gosh this was delicious. I don't think the canned tomatoes will actually get brown unless you painstakingly dry them. They do get deeply flavorful, as does the browned garlic. It was a delicious, brothy soup with a pretty dark color, but then I impulsively pureed it, and that made the flavors explode even more. Will definitely make this again! I might try simmering with a parm rind.
Jean/ Holland Ohio
Bittman tends to have very practical everyday recipes that absolutely anyone can follow perfectly. Thank you for including him in the NYT food section!
Annie
Totally agree Jean. He is now in California, I think, and most of the recipes we see here are older ones. Again, I think.
elmey
If you click on the link to the article (it's in the description), there's a video to go along with the recipe; very helpful in terms of getting a handle on the tomato roasting process. The soup is flavorful, I followed the recipe and added only a splash of red wine just because ;) Also cut up the roasted tomatoes a bit more for easier eating.
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