Creamy Tomato Soup


This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.


  • 2 tablespoons unsalted butter

  • 1 onion, coarsely chopped

  • 1 to 2 cloves garlic (optional)

  • 2 (14-ounce) cans whole peeled tomatoes

  • Coarse salt and freshly ground pepper

  • 1 ½ cups Basic Chicken Stock, or water

  • ½ cup heavy cream (optional)


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

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

  3. 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).

  4. 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.

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