Chunky Tomato Soup

142 Ratings
  • 5 30
  • 4 31
  • 3 46
  • 2 32
  • 1 3

Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.

Everyday Food, March 2006

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
1 hr
Servings:
6
Advertisement

Ingredients

Directions

  • In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.

    Advertisement

  • To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

  • Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

Variations

On "Martha Stewart's Haunted House," this blood-red tomato soup is served with a drizzle of sour cream.

Advertisement

Reviews (5)

142 Ratings
  • 5 30
  • 4 31
  • 3 46
  • 2 32
  • 1 3
Martha Stewart Member
11/05/2012
I added V8 vegetable juice instead of water or chicken broth. Came out excellent with an easy touch of Italian cheese on top before serving it!
Martha Stewart Member
10/29/2012
OH, and of course I had to add garlic! That is a flavour I love. So I added 3 cloves of crushed garlic. I added them to the onion, butter and oil.
Martha Stewart Member
10/29/2012
This soup is perfect for a cold, rainy day. I used a can of diced tomatoes and a can of crushed tomatoes, because that's all I had on hand. Surprisingly, the consistency after the simmering process was perfect. I didn't even do any blending at all. I did have to add about a tablespoon of sugar to get rid of the acidity. Served it with some toast with melted cheddar on top and it is a total winner!
Advertisement
Martha Stewart Member
01/26/2012
I made this soup for my family, and it was delicious! I didn't have any thyme, so I substituted basil and it tasted great. I have a large family, so I actually doubled everything except for the canned tomatoes. We topped our soup with TJ's croutons and a dollop of sour cream. Definitely will be making this again!
Martha Stewart Member
11/10/2011
This soup is so much better than the canned stuff. I couldn't find the tomato with basil so I added three leaves from my basil plant. The changes were one chopped carrot and one bay leaf that I pulled out before using the submersible blender. There was enough to feed 5 adults and have some left over. I served this with french loaves.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/28/2022