Craving a warm, comforting bowl of soup? Martha Stewart Tomato Soup Recipe is perfect for you. This classic recipe brings restaurant-quality flavor to your kitchen.

The Martha Stewart tomato soup recipe uses fresh ingredients. It creates a rich, creamy taste everyone loves. Learning how to make Martha Stewart tomato soup is surprisingly easy.

You don’t need fancy cooking skills. Just follow simple steps for delicious results. This homemade soup beats any canned version. It’s healthier and tastes much better.

Whether you’re cooking for family or guests, this recipe impresses. The ingredients for Martha Stewart tomato soup are basic pantry items. You probably have most of them already.

When I First Discovered Martha Stewart Tomato Soup

I found this recipe on a chilly autumn day. My kids wanted something warm and tasty. I searched online for the best tomato soup. Martha Stewart’s version caught my eye immediately.

The reviews were absolutely amazing. I decided to give it a try. The first spoonful changed everything for me. It was creamy, tangy, and perfectly seasoned.

My family loved it instantly. Now it’s our go-to comfort food. We make it at least twice a month. This soup brings our family together every time.

Equipment List

Large heavy-bottomed pot
Wooden spoon for stirring
Immersion blender or regular blender
Sharp knife for chopping
Cutting board
Measuring cups and spoons
Ladle for serving

Ingredients You Need for Martha Stewart Tomato Soup

2 cans (28 oz each) whole tomatoes
1 medium onion, chopped
4 garlic cloves, minced
3 tablespoons butter
2 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons tomato paste
1 teaspoon sugar
Salt and pepper to taste
Fresh basil leaves for garnish

Step-by-Step Guide

Chop the onion into small pieces.
Mince the garlic cloves finely.
Open your canned tomatoes and set aside.
Melt butter in your large pot.
Add chopped onions and cook until soft.
This takes about 5 minutes.
Add minced garlic and cook 1 minute more.
Pour in the canned tomatoes with juice.
Add tomato paste and stir well.
Pour in the broth slowly.
Add sugar to balance the acidity.
Bring everything to a gentle boil.
Reduce heat and simmer for 20 minutes.
Stir occasionally to prevent sticking.
Use your immersion blender carefully.
Blend until completely smooth and creamy.
Be careful of hot splashes.
Stir in the heavy cream slowly.
Season with salt and pepper.
Taste and adjust as needed.
Ladle into bowls while hot.
Garnish with fresh basil leaves.
Serve with crusty bread or grilled cheese.

Tips to Make the Best Martha Stewart Tomato Soup

Always use good quality canned tomatoes.
San Marzano tomatoes work wonderfully here.
Don’t skip the sugar—it balances acidity perfectly.
Add cream slowly to prevent curdling issues.
Taste your soup before final seasoning adjustments.
Reheat gently to maintain the creamy texture.
Store leftovers in airtight containers.
This soup freezes beautifully for later use.
Fresh basil makes a huge flavor difference.

FAQs about Martha Stewart Tomato Soup

Q: Can I use fresh tomatoes instead?

A: Yes, use 3 pounds of ripe tomatoes. Blanch and peel them first for smoothness.

Q: How long does this soup last?

A: Store in the fridge for 4-5 days. Freeze for up to 3 months easily.

Q: Can I make it dairy-free?

A: Replace cream with coconut milk or cashew cream. Use olive oil instead of butter.

Q: What pairs well with this soup?

A: Grilled cheese sandwiches are the classic choice. Crackers or crusty bread work too.

Q: Can I add vegetables?

A: Yes, carrots and celery add extra flavor. Chop small and sauté with onions.

Final Thoughts

This Martha Stewart tomato soup recipe is truly special. It transforms simple ingredients into restaurant-quality comfort food. The creamy texture and rich flavor satisfy everyone.

Making this soup is easier than you think. Your family will request it again and again. Try this recipe today and taste the difference. You’ll never buy canned soup again after this.

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