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

Source: The Martha Stewart Show, October Fall 2008
Servings

Ingredients

Directions

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  • howmelinda
    18 DEC, 2017
    Using fire-roasted tomatoes is way better for this soup. Too bland for me otherwise, but the kids like it either way.
    Reply
  • lauren_g2010
    6 OCT, 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
    Reply
  • debgon
    15 FEB, 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.
    Reply
  • kaslea82
    8 DEC, 2013
    This soup is phenomenal! I've made it twice; the second time, I added basil - even better!!
    Reply
  • JulieMoon45
    7 JUL, 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.
    Reply
  • princessjacki8
    30 AUG, 2011
    I made this exactly as the directions read. Excellent soup!! Thanks for another great recipe Martha!
    Reply
  • ansleyandanna
    5 FEB, 2011
    DELICIOUS%21%21%21
    Reply
  • larkspur3
    1 FEB, 2010
    Delicious soup! A great way to make it creamy without using cream is to substitute soy milk for some of the stock.
    Reply
  • ColinNL
    22 FEB, 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.
    Reply

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