Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Fresh Tomato Soup 3.5 (138) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 We used orange tomatoes for their beautiful color, but red tomatoes make a soup that's just as delicious. Ingredients 6 tablespoons extra-virgin olive oil 1 large yellow onion, finely chopped 9 garlic cloves, crushed 6 sprigs marjoram, plus more for garnish 7 pounds ripe orange or red tomatoes (about 14), coarsely chopped 1 teaspoon sugar Coarse salt and freshly ground pepper Directions In a large stockpot, heat the oil over medium-low heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent and very tender, about 15 minutes. Stir in marjoram, tomatoes, and sugar; season with salt and pepper. Raise heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer until liquid is reduced by one-quarter and has thickened slightly, 15 to 20 minutes. Remove from heat. Using a slotted spoon, remove marjoram sprigs. Let soup cool 10 minutes. Pass soup through a food mill set over a bowl to puree; discard solids. Season with salt and pepper. Serve garnished with marjoram sprigs if desired. Rate it Print