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Creamy Tomato Soup

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School."

  • Servings: 6
Creamy Tomato Soup

Source: The Martha Stewart Show, October Fall 2008


  • 2 tablespoons unsalted butter
  • 1 onion, coarsely chopped
  • 1 to 2 cloves garlic (optional)
  • 2 (14-ounce) cans whole peeled tomatoes
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups Basic Chicken Stock, or water
  • 1/2 cup heavy cream (optional)


  1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.

  2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.

  3. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).

  4. Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

Reviews (7)

  • debgon 15 Feb, 2015

    I made this soup for my son after his wisdom teeth surgery. This soup was easy to make and all the ingredients are readily available in the pantry. It was delicious. I will absolutely make this again and again.

  • kaslea82 8 Dec, 2013

    This soup is phenomenal! I've made it twice; the second time, I added basil - even better!!

  • JulieMoon45 7 Jul, 2012

    My blender was on the fritz so I made a few changes; I used one sixteenth tsp garlic powder and one eight tsp onion powder and substituted whole tomatoes for crushed. My tomatoes were quite acid so I add half tsp sugar. It turned out perfect ; the first homemade tomato soup I ever liked. I can't wait to make it strictly according to Martha's recipe.

  • princessjacki8 30 Aug, 2011

    I made this exactly as the directions read. Excellent soup!! Thanks for another great recipe Martha!

  • ansleyandanna 5 Feb, 2011


  • larkspur3 1 Feb, 2010

    Delicious soup! A great way to make it creamy without using cream is to substitute soy milk for some of the stock.

  • ColinNL 22 Feb, 2009

    great soup!!! -- i skipped on the cream, added some crushed cayenne pepper (quantity depends on if you like it spicy), and after you blend it all, added a cup of frozen corn.

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