New This Month

Creamy Tomato Soup

Serve a bowl of tomato soup with one of our Baked Cheese Croutons.

Source: Martha Stewart Living, August 2003


  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup gin or dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium canned chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • Baked Cheese Croutons (recipe follows)


  1. In a medium saucepan, melt butter over medium-low heat. Add the onion and garlic; cook, stirring, until onion is translucent, about 6 minutes.

  2. Add the gin, and cook until most of the liquid has evaporated, about 1 minute. Add the tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Using a slotted spoon, remove the herbs. Purée in small batches, if desired, for a smooth consistency.

  3. Slowly pour in the half-and-half, stirring constantly. Season with salt and pepper. Serve immediately with cheese-topped croutons on the side.


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