Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Test Kitchen's Favorite Tomato Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: Makes about 4 1/2 cups 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. Ingredients 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped (2 cups) 3 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 2 tablespoons unbleached all-purpose flour 1 can (28 ounces) whole peeled tomatoes in juice 2 cups low-sodium chicken or vegetable broth 2 basil sprigs, plus more leaves, sliced if large, for serving Directions Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly. Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper. Sidney Bensimon Cook's Notes Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days. Rate it Print