No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Classic Tomato Soup

Half of this rich and creamy soup is pureed, leaving some delicious chunks of tomato.

  • prep: 25 mins
    total time: 1 hour
  • servings: 6

advertisement

advertisement

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

Variations

On "Martha Stewart's Haunted House," this blood-red tomato soup is served with a drizzle of sour cream.

Directions

  1. Step 1

    In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.

  2. Step 2

    To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

  3. Step 3

    Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

Source
Everyday Food, March 2006

Related Topics

advertisement

advertisement

Reviews (27)

  • Alex Wongsim 5 Nov, 2012

    I added V8 vegetable juice instead of water or chicken broth. Came out excellent with an easy touch of Italian cheese on top before serving it!

  • Alvydas 29 Oct, 2012

    OH, and of course I had to add garlic! That is a flavour I love. So I added 3 cloves of crushed garlic. I added them to the onion, butter and oil.

  • Alvydas 29 Oct, 2012

    This soup is perfect for a cold, rainy day.
    I used a can of diced tomatoes and a can of crushed tomatoes, because that's all I had on hand. Surprisingly, the consistency after the simmering process was perfect. I didn't even do any blending at all.
    I did have to add about a tablespoon of sugar to get rid of the acidity.
    Served it with some toast with melted cheddar on top and it is a total winner!

  • KarissaNoel 26 Jan, 2012

    I made this soup for my family, and it was delicious! I didn't have any thyme, so I substituted basil and it tasted great. I have a large family, so I actually doubled everything except for the canned tomatoes. We topped our soup with TJ's croutons and a dollop of sour cream. Definitely will be making this again!

  • jeannielynn1973 10 Nov, 2011

    This soup is so much better than the canned stuff. I couldn't find the tomato with basil so I added three leaves from my basil plant. The changes were one chopped carrot and one bay leaf that I pulled out before using the submersible blender. There was enough to feed 5 adults and have some left over. I served this with french loaves.

  • annadanielle 15 Jan, 2011

    Yum! Perfect for a cold night, and there is a ton left over for this week's lunch! I added some crushed red pepper flakes to add some spice, so good and so affordable.

  • AnyPenny 26 Apr, 2009

    Great basic soup. I ended up simmering it for almost an hour for a milder flavor.
    Very filling and yields more than 6 servings!

  • Jefff 31 Jan, 2009

    Wow, this was so easy and made a ton of soup. I made it exactly as written (used tomatoes w/basil and used thyme) and it was delicious and rustic. Considering how easy it is to make, and the low low cost of the ingredients, the result is rather impressive. I will make this regularly from now on and impress people with my soup making awesomeness! ;-) Oh, I considered adding half-and-half because I had some, but I'm glad I didn't as the soup absolutely doesn't need it, it's perfect as-is.

  • dinalucia 14 Jan, 2009

    Dear Null,
    To get rid of the acidic taste simply cook it longer. Take care not to dehydrate, add water and or broth or combination. But definitely more water as it will get saltier as it reduces. Or add 1/2 chopped carrot with the onion.

  • my2cents 29 Dec, 2008

    I made this soup today and it was very good, I added chopped fresh parsley and a heaping tbsp of sour cream to each bowl and it made it nice and creamy. I will definitely make this again, but next time I will substitute dill for the thyme for a different flavor.

  • gypsygirl17 15 Oct, 2008

    I used about 2 cups carmelized onions, less than half as much oil and butter and less flour. I also used canned fire roasted diced tomatoes. I'm sure this exact recipe is delicious but mine has less fat and calories and it turned out great. The roasted tomatoes and carmelized onions gave it a great depth of flavor.

  • TibbyToes 10 Jul, 2008

    I made this soup this morning and it was absolutely delicious! Even my picky seven year old daughter gobbled it up. I served it with some garlic bread on which I placed melted cheese and it really was a lovely cozy lunchtime meal to eat here in London, UK on this very rainy day! The recipe made so much, that I was able to put quite a lot into the freezer and one container in the fridge for tomorrow.

    Fantastic and great value too!

  • saramechelle 18 May, 2008

    I love this recipe! It's tasty and affordable. When I serve this soup I sometimes add a big dollop of half-and-half or milk, but I wouldn't recommend adding any dairy before storing it in the fridge or freezer.

  • ChristinaD 4 Apr, 2008

    I was disappointed in this recipe, but I can't quite say why. Maybe I'm too used to canned soup. This wasn't bad but it was almost too acidic.

  • chefleslie 4 Mar, 2008

    This was so easy to make! I used a can of crushed tomatoes with basil because thats all I could find with basil. I also was able to freeze it and its a hit. I add a little fresh basil once I heat it up to add a bit of freshness to it. I am definitely making this and never buying soup in the can again!

  • Tylersmom 29 Feb, 2008

    This wasn't my favorite. Not sure what I was expecting, but I thought it tasted like spaghetti sauce.

  • ariwano 26 Feb, 2008

    This was so good and simple to make. It's definitely a keeper!

  • RandiLM 25 Feb, 2008

    I tried this with canned and fresh roma tomatoes; both very good. I'll never forget this soup though as I dropped the blender on my toe just before pureeing. 6 weeks later, I still have a tender toe :)

    Will make again though; really tasty.

  • northofdenali 23 Feb, 2008

    For those on a sodium-restricted diet (as my husband is), use no-salt broth, no-salt-added tomatoes, and a heart-healthy, cholesterol-busting margarine instead of the butter. Recipe isn't quite as "rich" but is much better than canned, and also freezes well!

  • kaleidoscope 19 Feb, 2008

    I have a similar recipe for homemade tomato soup and when preparing it I leave out the thyme and add one half teaspoon of mild chili powder. I serve it with thick cut Italian bread pieces, broiled and topped with fresh grated parmesaan.

  • brassaw 19 Feb, 2008

    This recie is so much better than the can soup you buy in the store .It is much more healthy for you. I cant see myself ever buying can soup again. It is not hard. a beginer cook can make this with no problems.

  • timdebthomas 28 Jan, 2008

    This recipe is excellent and fast! I was really impressed! I don't even like tomoatoe soup that much, and I really enjoyed it! My husband LOVED it! I will be out of town for a couple days, was able to freeze some for him to have for dinner while i'm gone! The only thing I didn't do, was blender it, I used 1 can of diced tomoatoes and 1 can of tomotoe sauce, (becasue it's what I had w/o going to the store) but I actually liked it chunky! THANK YOU Sarah for a great recipe!

  • timdebthomas 28 Jan, 2008

    This recipe is excellent and fast! I was really impressed! I don't even like tomoatoe soup that much, and I really enjoyed it! My husband LOVED it! I will be out of town for a couple days, was able to freeze some for him to have for dinner while i'm gone! The only thing I didn't do, was blender it, I used 1 can of diced tomoatoes and 1 can of tomotoe sauce, (becasue it's what I had w/o going to the store) but I actually liked it chunky! THANK YOU Sarah for a great recipe!

  • cookinglover 22 Jan, 2008

    Excellent tomato soup and easy to make. If you cannot find whole tomatoes with basil you will need to add some basil.

  • wrdclctr 11 Jan, 2008

    This is a great tomato soup recipe. I'm not a huge fan of tomato soup, but this is terrific. Makes a great lunch.

  • Carmen5522 4 Jan, 2008

    I was wondering how this would be with beef broth instead of chicken?

  • kermitthefrog 18 Dec, 2007

    This is a wonderful soup. I make it in big batches and keep it in the freezer,
    in individual servings, and I always have a quick and delicious lunch at a moments notice.