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Test Kitchen's Favorite Tomato Soup

Recipe photo courtesy of Sidney Bensimon

No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.

Source: Martha Stewart Living, September 2018
Total Time Prep Yield



Cook's Notes

Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.

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How would you rate this recipe?
  • kbamo2781192
    26 JAN, 2019
    This reminded me of the creamy tomato soup my mother used to make. I agree with the reviewer about getting under a blanket and drinking a mug -- especially on a rainy/snowy day! To the review that thought it was too salty, I guess they added too much. I just put a pinch of Kosher salt (NOT table salt, there is a difference) and it's probably less than 1/2 tsp.
  • omargawd16
    23 DEC, 2018
    I'd give this a 5 for quality and simplicity, but I just made a double batch of it and it has 50% too much salt. If you cut back to 1 TSP, that may be too much. 2 is over the top. Otherwise, it is super fast, very easy and tasty. I used an immersion blender instead of a food processor. I think it's generally easier on recipes like this. Will make again... just not with the salt.
  • halfnelson79079
    10 OCT, 2018
    Love the amount of garlic. This is simple to make, pour into a big mug grab your book, put your feet under a nice warm blanket. This is a perfect afternoon!raf

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