New This Month

Creamy Summer Tomato Soup

Tomato soup is a year-round staple, but it's at its best when made with ripe summer tomatoes.

  • Servings: 4

Source: Martha Stewart Living, September 2001


  • 6 tablespoons unsalted butter
  • 2 small onions, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 3 pounds ripe summer tomatoes (4 cups chopped)
  • 1 teaspoon coarse salt, plus more for seasoning
  • 1/4 teaspoon freshly ground pepper, plus more for seasoning
  • 1 cup fresh basil leaves, loosely packed
  • 1/2 cup heavy cream


  1. Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.

  2. Let cool slightly. Transfer tomato mixture to a blender, filling the jar no more than halfway; work in batches if necessary. Cover lid with a clean dish towel, and press lid securely in place while blending soup.

  3. Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.

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