Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.



Ingredient Checklist


Instructions Checklist
  • Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot.


Reviews (1)

46 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
I have made the soup numerous times, and always get rave reviews! Even my daughters, who are not tomato fans, go back for seconds. This time I added some chopped read and yellow mini peppers and minced garlic. It was wonderful! I also sautéed the celery, onion, carrots, basil and garlic in the instant pot, then dumped in canned tomatoes, and I had soup in a half hour— no stirring!