Charring the tomatoes to remove the skins gives this soup a smoky flavor.

Martha Stewart Living, June/July 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Using a grilling fork, roast tomatoes over medium-hot coals or on a gas grill until skins blacken and split; then peel, core, seed, and chop.

  • In a small stockpot over low heat, melt butter with oil. Add garlic and cook until golden. Add onion and cook until slightly softened, about 5 to 10 minutes. Add carrots, celery, and 1 tablespoon chopped rosemary, and season lightly with salt and pepper. Cover pot and cook until vegetables are soft, about 15 minutes. Do not allow to brown.

  • Increase heat to medium and add tomatoes. Cook for 10 minutes, stirring occasionally, until mixture resembles a thick sauce. Add bread pieces and stock and bring to a simmer. Add sugar and remaining chopped rosemary. Simmer, uncovered, for 20 minutes.

  • Let soup cool for a few minutes, then puree in a blender until smooth. Thin with more stock if necessary. Adjust seasonings and serve hot, garnished with rosemary sprigs and creme fraiche or sour cream.