Martha Stewart Tomato Soup Recipe
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.
Equipment
- Large heavy-bottomed pot
- Immersion blender or regular blender
- Wooden spoon for stirring
- Cutting board
- Sharp knife for chopping
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 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
Instructions
- 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.
Notes
- 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.