Martha Stewart Tomato Soup Recipe
There is nothing cozier than a warm bowl of tomato soup. This Martha Stewart Tomato Soup Recipe is creamy, comforting, and full of flavor. Perfect for lunch, dinner, or a cold evening snack, it is easy to make at home.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 can 28 oz whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar optional, balances acidity
- 1 teaspoon dried basil
- Salt and pepper to taste
- ½ cup heavy cream or milk optional, for creaminess
- Fresh basil leaves for garnish
Instructions
Heat the Olive Oil
- Pour olive oil into a large pot. Warm it over medium heat. Be careful not to burn it.
Sauté Onion and Garlic
- Add chopped onion and minced garlic. Cook until onions are soft and fragrant.
Add Tomato Paste
- Stir in tomato paste. Cook for 1–2 minutes to deepen the flavor.
Add Tomatoes
- Pour in the canned tomatoes with their juice. Break them with a spoon.
Add Broth and Seasoning
- Add vegetable or chicken broth, basil, sugar, salt, and pepper. Stir well.
Simmer the Soup
- Bring soup to a boil. Reduce heat and simmer for 15–20 minutes.
Blend the Soup
- Use an immersion blender or regular blender. Blend until smooth and creamy.
Add Cream (Optional)
- Stir in heavy cream or milk. Adjust salt and pepper to taste.
Serve and Garnish
- Ladle soup into bowls. Add fresh basil leaves on top. Serve hot.
Notes
- Use fresh tomatoes in season for a brighter flavor.
- Add a pinch of smoked paprika for a smoky twist.
- Use coconut milk instead of cream for a dairy-free version.
- Toast the garlic lightly to avoid bitterness.
- Add croutons or grated cheese for extra texture.