Creamy Tomato Soup

This tomato soup is also delicious without the half-and-half -- or with twice as much.

  • Servings: 8
Creamy Tomato Soup

Source: Martha Stewart Living, October 1999


  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
  • 5 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 sprigs fresh oregano, plus more for garnish
  • 1/2 cups half-and-half
  • Salt and freshly ground black pepper


  1. Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.

  2. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.

  3. Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.


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