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This is one pretty mini-meal in a mug.

Pureed soups are terrific not only for their comforting texture, but also because it means none of the ingredients have to be carefully chopped. Whether you're feeling too busy or too lazy for a big production, this thick, flavorful tomato soup has you covered. Keep this go-to recipe on hand for a warming, seriously sunny bowl that leaves you feeling energized rather than in need of a nap. All winter long.

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For a slightly less smooth, but higher protein, variation, replace some or all of the potatoes with any cooked white bean or chickpeas.

Dead Simple Winter Tomato Soup

Print the recipe

serves 4-6

2 TBSP olive oil

1 large yellow onion, roughly chopped

4 cloves garlic, roughly chopped

1 28 oz-can whole tomatoes with their juices

1 lb gold or white potatoes, cut into 1-inch pieces

3 cups water

1 dried bay leaf

1/2 tsp dried rosemary

1 tsp dried basil

1 tsp smoked paprika

1/4 tsp fine sea or kosher salt

2 TBSP smooth natural peanut butter (look for one that contains only peanuts)

1/4 cup nutritional yeast

Heat the oil in a soup pot. Add onions and garlic, and saute until tender and beginning to color, 5-7 minutes. Add all other ingredients except peanut butter and nutritional yeast. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, 20-25 minutes.

Remove from heat, add peanut butter and nutritional yeast, and puree until smooth with an immersion blender. Adjust seasoning and return to the stove to warm through.