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Classic Tomato Soup

  • servings: 6




  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1/2 cup shallots, finely chopped
  • 1 large carrot, chopped
  • 2 teaspoons coarse salt
  • 3 (28-ounce) cans whole peeled tomatoes in juice
  • 3 inch-by-1 1/2 inch piece Parmesan rind, plus grated Parmesan, for garnish
  • Cracked black pepper


  1. Step 1

    Heat 2 tablespoons oil in Dutch oven over medium-high heat. Saute shallot and carrot with salt until soft and golden, 6 to 8 minutes.

  2. Step 2

    Add tomatoes and Parmesan rind and simmer, partially covered and stirring occasionally, 45 minutes. Season to taste.

  3. Step 3

    Puree in blender in batches.

  4. Step 4

    Divide among bowls and garnish with a drizzle of olive oil, black pepper, and grated Parmesan, if desired. Serve with Sun-Dried Tomato-Parmesan Crisps.

Mad Hungry, March 2011



Reviews (2)

  • 21 Nov, 2011

    (@solijoon I think the Parmesan rind is what goes a long way to making this soup delicious.) I often make Cook's Illustrated's recipe for tomato soup. This recipe offers an equal amount of flavor with half the work--making it an easy weeknight meal. Thank you!

  • 6 Nov, 2011

    What can we substitute for the parmasan rind?