This dish is a timeless favorite from her kitchen. It is very creamy, bright, and full of garden flavor.
Many people love this Martha Stewart Tomato Soup Recipe for lunch. You can learn how to make Martha Stewart Tomato Soup Recipe easily.
This Martha Stewart Tomato Soup Recipe uses simple tomatoes to create a gourmet meal.
It is a light yet very comforting soup for any day.
What Makes This Recipe Special
The flavor of this soup is very fresh and tangy. It has a great balance of sweet sugar and salt.
The texture is silky smooth with a very rich finish. Each spoonful has a nice melt-in-your-mouth creamy feel.
It is very easy to simmer in one large pot. You only need about ten minutes to prep the veggies.
This recipe is perfect for a cozy rainy afternoon. Your friends will love the deep red and vibrant color.
It tastes like a professional bistro soup at home.
Equipment List
- Large Stockpot: You need this to simmer the liquid safely.
- Immersion Blender: Use this to make the soup very smooth.
- Wooden Spoon: It helps stir the onions while they cook.
- Measuring Cups: These ensure your broth and cream are right.
- Sharp Knife: This is required to dice the fresh onions.
- Cutting Board: A clean surface for chopping your garlic.
- Fine Mesh Sieve: Use this if you want a very thin liquid.
- Ladle: It helps serve the hot soup into small bowls.
Ingredients You Need for Martha Stewart Tomato Soup Recipe
- Canned Whole Tomatoes: These provide the deep and very rich base.
- Chicken Broth: It adds a savory and light liquid layer.
- Heavy Cream: This makes the soup very smooth and white.
- Unsalted Butter: Use this to sauté the onions until soft.
- Yellow Onion: A little bit adds a sweet and mild flavor.
- Garlic Cloves: Use these for a deep and savory aroma.
- Granulated Sugar: It helps cut the sharp acid of the fruit.
- Fresh Basil: A handful adds a wonderful herbal scent.
How to Assemble
1. Sauté the Onions
Melt the butter in your large stockpot over medium heat. Add the diced onions and cook for five minutes. They should be very soft and look quite clear.
2. Add the Aromatics
Stir in the minced garlic and the dry spices now. Cook for just one minute so the garlic smells sweet. Do not let the garlic turn dark or bitter.
3. Combine the Liquids
Pour in the whole tomatoes and the savory chicken broth. Add the sugar to balance the very tart tomato juice. Stir everything together with your wooden spoon.
4. Simmer the Soup
Bring the liquid to a light boil and then lower. Let it simmer for twenty minutes on the stove. This helps all the flavors blend into one deep taste.
5. Blend Until Smooth
Use your immersion blender inside the hot stockpot. Blend until you see no chunks of onion or tomato. The soup should look very thick and bright red.
6. Finish with Cream
Stir in the heavy cream and the fresh basil leaves. Let it heat through for two more minutes total time. Serve it hot with a sprinkle of black pepper.
Recipe Success Tips
➜ Use high-quality canned tomatoes for the best flavor.
➜ Blend the soup thoroughly for a professional texture.
➜ Do not boil the soup after adding the heavy cream
➜ Use a splash of water if the soup is too thick.
➜ Add a pinch of red pepper for a tiny spicy kick.
➜ Sauté onions slowly to bring out their natural sugar.
How To Store Leftover
You can store leftovers in a glass jar very easily. Put the jar in the fridge for about four days.
The soup actually tastes better after sitting for one day. To reheat it, use a small pan on the stove.
Heat it on low so the cream does not separate. Do not freeze this soup because the texture changes.
It is a great meal to prep for the week.
Sides & Pairings Suggestions
This soup is perfect with a classic grilled cheese. You can also serve it with crunchy croutons.
It pairs well with a fresh green side salad. For a light snack, dip some crusty bread into it.
The creamy soup cuts through sharp and salty cheeses. It goes well with a glass of iced tea.
Even kids love the sweet and smooth tomato flavor.
FAQs about Martha Stewart Tomato Soup Recipe
Can I use fresh tomatoes instead?
Yes, you can use very ripe fresh garden tomatoes. You will need to peel and seed them first for smoothness. Canned tomatoes are used for a more consistent year-round flavor.
What if I do not have a blender?
You can use a food mill or a regular blender. If using a regular blender, do it in small batches. Be very careful with the hot liquid so it does not spray.
Can I make this soup vegan?
Yes, swap the butter for olive oil and use coconut milk. Use vegetable broth instead of the savory chicken broth. It will still be very creamy and quite delicious.
Why is my soup too sour?
Tomatoes can have a lot of natural acid depending on the brand. Add another tiny pinch of sugar to the hot pot. This will balance the flavor without making it too sweet.
Final Thoughts
The Martha Stewart Tomato Soup Recipe is a kitchen staple. It is elegant, comforting, and very fun to prepare.
You will love how the cream changes the red color. It is the best way to warm up on a cold day.
This dish makes every lunch feel like a special treat. Everyone enjoys the rich and velvety taste of tomatoes.
Follow these simple steps for a perfect soup today. Happy cooking and enjoy your creamy tomato soup!
Martha Stewart Tomato Soup Recipe
Equipment
- Large Stockpot
- Immersion blender
- Wooden Spoon
- Measuring Cups
- Sharp knife
- Cutting Board
- Fine-mesh sieve
- Ladle
Ingredients
- 28 oz CANNED WHOLE TOMATOES
- 2 cups CHICKEN BROTH
- 1/2 cup HEAVY CREAM
- 2 tbsp UNSALTED BUTTER
- 1 medium YELLOW ONION
- 2 cloves GARLIC
- 1 tbsp GRANULATED SUGAR
- 1/4 cup FRESH BASIL
Instructions
Sauté the Onions
- Melt the butter in your large stockpot over medium heat. Add the diced onions and cook for five minutes. They should be very soft and look quite clear.
Add the Aromatics
- Stir in the minced garlic and the dry spices now. Cook for just one minute so the garlic smells sweet. Do not let the garlic turn dark or bitter.
Combine the Liquids
- Pour in the whole tomatoes and the savory chicken broth. Add the sugar to balance the very tart tomato juice. Stir everything together with your wooden spoon.
Simmer the Soup
- Bring the liquid to a light boil and then lower. Let it simmer for twenty minutes on the stove. This helps all the flavors blend into one deep taste.
Blend Until Smooth
- Use your immersion blender inside the hot stockpot. Blend until you see no chunks of onion or tomato. The soup should look very thick and bright red.
Finish with Cream
- Stir in the heavy cream and the fresh basil leaves. Let it heat through for two more minutes total time. Serve it hot with a sprinkle of black pepper.
