Fresh Tomato Soup
We used orange tomatoes for their beautiful color, but red tomatoes make a soup that's just as delicious.
Martha Stewart Living, October 2003
- 6 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 9 garlic cloves, crushed
- 6 sprigs marjoram, plus more for garnish
- 7 pounds ripe orange or red tomatoes (about 14), coarsely chopped
- 1 teaspoon sugar
- Coarse salt and freshly ground pepper
- In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper.
- Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes.
- Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired.
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