Rating: 3.59 stars
406 Ratings
  • 5 star values: 100
  • 4 star values: 119
  • 3 star values: 123
  • 2 star values: 47
  • 1 star values: 17

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.

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  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.

  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).

  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

Reviews (12)

406 Ratings
  • 5 star values: 100
  • 4 star values: 119
  • 3 star values: 123
  • 2 star values: 47
  • 1 star values: 17
Rating: 5.0 stars
03/28/2020
My favourite classic tomato soup recipe. I've made it many times with no substitutions. All from pantry staples. So quick and easy.
Rating: 5 stars
02/19/2019
Loved this quick and easy recipe. I had a friend coming over around lunch time and wanted to do a quick lunch with what I had in hand, so made some adjustments which turned out great. I used a 28 oz can of crushed tomatoes plus a small bag of frozen roasted tomatoes from my garden last year (the only way to use good cherry tomatoes from your garden imo). I also had some vegetable stock in the fridge so used that instead of chicken stock. I added a half tsp of dried thyme and approx a tsp of dried basil (not ground). Add your S&P to taste, but I used about a half tsp kosher salt and several cranks of pepper. I used a deep soup pot and used my stick blender to blend it all. Am waiting for my friend to arrive. It is perfect as is but will add the cream when almost ready to serve and top with some fresh grated parm.
Rating: 5 stars
01/30/2019
added fresh basil , absolutely delightful
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Rating: 5 stars
10/02/2018
The perfect tomato soup recipe. I like fire roasted tomatoes in this, or san marzanos with parmesan.
Rating: 4 stars
12/18/2017
Using fire-roasted tomatoes is way better for this soup. Too bland for me otherwise, but the kids like it either way.
Rating: 5 stars
10/06/2017
perfect fall soup! I substituted whole tomatoes for canned and added 3 table spoons of Frank's hot sauce! I served this delicious soup with grilled cheese sandwiches
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Rating: Unrated
02/15/2015
I made this soup for my son after his wisdom teeth surgery. This soup was easy to make and all the ingredients are readily available in the pantry. It was delicious. I will absolutely make this again and again.
Rating: 5 stars
12/08/2013
This soup is phenomenal! I've made it twice; the second time, I added basil - even better!!
Rating: Unrated
07/07/2012
My blender was on the fritz so I made a few changes; I used one sixteenth tsp garlic powder and one eight tsp onion powder and substituted whole tomatoes for crushed. My tomatoes were quite acid so I add half tsp sugar. It turned out perfect ; the first homemade tomato soup I ever liked. I can't wait to make it strictly according to Martha's recipe.
Rating: 5 stars
08/30/2011
I made this exactly as the directions read. Excellent soup!! Thanks for another great recipe Martha!
Rating: Unrated
02/05/2011
DELICIOUS%21%21%21
Rating: Unrated
02/01/2010
Delicious soup! A great way to make it creamy without using cream is to substitute soy milk for some of the stock.
Rating: Unrated
02/22/2009
great soup!!! -- i skipped on the cream, added some crushed cayenne pepper (quantity depends on if you like it spicy), and after you blend it all, added a cup of frozen corn.