Martha Stewart Tomato Soup Recipe
The Martha Stewart Tomato Soup Recipe is smooth, creamy and full of fresh flavor. This soup is perfect for cold evenings or light lunches.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans 28 ounces each whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar optional
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
Prepare the Onion and Garlic
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft. Add garlic and cook for one minute, stirring often.
Add Tomatoes and Broth
- Pour in the canned tomatoes with juice. Add chicken or vegetable broth. Stir gently to combine. Bring to a boil, then reduce heat to simmer.
Simmer the Soup
- Let the soup simmer for 20 minutes. Stir occasionally. The flavors will blend, and tomatoes will become soft and tender.
Blend Until Smooth
- Use an immersion blender to puree the soup directly in the pot. Or transfer in batches to a regular blender. Blend until smooth and creamy.
Add Cream and Seasoning
- Stir in heavy cream for richness. Add salt, black pepper and sugar if needed. Heat gently for two more minutes.
Serve and Garnish
- Pour the soup into bowls. Add fresh basil leaves on top. Serve hot with bread or a sandwich.
Notes
- Use high-quality canned tomatoes for best flavor
- Adjust salt and sugar according to your taste
- For a thinner soup, add more broth
- Blend carefully to avoid splashing hot soup
- Fresh basil enhances the aroma and taste