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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

Ingredients

Directions

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?
6
  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply

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