This delicious tomato soup by Martha Stewart is a quick and creamy comfort meal perfect for any day. Made with simple pantry staples like canned tomatoes and chicken stock, it’s easy to prepare and endlessly versatile. Enjoy it hot with a swirl of cream or pair it with crispy bread for a satisfying dish.
Recipe Ingredients:
- 2 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 1 to 2 cloves garlic (optional)
- 2 (14-ounce) cans whole peeled tomatoes
- Coarse salt and freshly ground pepper
- 1 ½ cups Basic Chicken Stock, or water
- ½ cup heavy cream (optional)
How To Make Tomato Soup Recipe?
- Melt butter and cook onion and garlic: Melt the butter in a medium stockpot over medium heat. Add the onion and garlic (if using) and cook, stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, juices, and stock, and simmer: Add the whole peeled tomatoes along with their juices and the chicken stock (or water). Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Puree soup in batches: Working in batches, transfer the tomato mixture to a blender, food processor, or food mill. Puree until smooth. (If using a blender, cover the lid with a kitchen towel while the machine is running to prevent splatters.)
- Return soup to pan and warm: Pour the pureed soup back into a clean pot and set it over low heat to warm through.
- Whisk in cream, season, and serve: Whisk in the heavy cream, if desired. Taste and adjust seasoning with salt and pepper. Serve immediately.
Recipe Tips
- Use high-quality canned tomatoes: The flavor of the soup depends on the tomatoes. Choose whole peeled tomatoes with no added flavors or preservatives.
- Don’t skip the simmering step: Simmering helps blend the flavors, so let the soup cook for at least 10 minutes before pureeing.
- Blend carefully: If using a blender, avoid overfilling and cover the lid with a kitchen towel to prevent hot splashes.
- Season gradually: Add salt and pepper in small amounts, tasting as you go to avoid over-seasoning.
- Adjust the texture: If you prefer a thinner soup, add a little more stock or water when reheating.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover tomato soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months.
- Reheat: reheat the oven to 180°C (350°F). Transfer the soup to an oven-safe dish, cover with foil, and heat for 20-25 minutes, stirring halfway through, until warmed thoroughly.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 3g
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Martha Stewart Tomato Soup
Description
This delicious tomato soup by Martha Stewart is a quick and creamy comfort meal perfect for any day. Made with simple pantry staples like canned tomatoes and chicken stock, it’s easy to prepare and endlessly versatile. Enjoy it hot with a swirl of cream or pair it with crispy bread for a satisfying dish.
Ingredients
Instructions
- Melt butter and cook onion and garlic: Melt the butter in a medium stockpot over medium heat. Add the onion and garlic (if using) and cook, stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, juices, and stock, and simmer: Add the whole peeled tomatoes along with their juices and the chicken stock (or water). Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Puree soup in batches: Working in batches, transfer the tomato mixture to a blender, food processor, or food mill. Puree until smooth. (If using a blender, cover the lid with a kitchen towel while the machine is running to prevent splatters.)
- Return soup to pan and warm: Pour the pureed soup back into a clean pot and set it over low heat to warm through.
- Whisk in cream, season, and serve: Whisk in the heavy cream, if desired. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
- Use high-quality canned tomatoes: The flavor of the soup depends on the tomatoes. Choose whole peeled tomatoes with no added flavors or preservatives.
- Don’t skip the simmering step: Simmering helps blend the flavors, so let the soup cook for at least 10 minutes before pureeing.
- Blend carefully: If using a blender, avoid overfilling and cover the lid with a kitchen towel to prevent hot splashes.
- Season gradually: Add salt and pepper in small amounts, tasting as you go to avoid over-seasoning.
- Adjust the texture: If you prefer a thinner soup, add a little more stock or water when reheating.
Martha Stewart Tomato Soup