Martha Stewart Creamy Tomato Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart creamy tomato soup is the smooth, deep-red bowl I turn to when I want something comforting that still tastes like real tomatoes. It’s silky from a touch of heavy cream and Parmesan, gently sweet from a little sugar, and thick enough to cling to a spoon. This version is inspired by Martha Stewart’s classic American home cooking rather than a copy of her exact method.

From start to finish it takes about 60 minutes, with only 15 minutes of hands-on work, so it’s an easy one to manage on a weeknight. It fits just as well at a holiday lunch, a potluck, or a casual supper alongside a grilled cheese sandwich.

Why This Martha Stewart Creamy Tomato Soup Works

Two small steps do most of the heavy lifting here. Cooking the flour and tomato paste into the softened vegetables for a minute each builds body and rounds out the raw, sharp edges of the canned tomatoes.

Crushing the whole peeled tomatoes by hand gives you control over texture before blending, and simmering them with the carrots lets their natural sweetness come forward. Finishing with cream and Parmesan off a boil keeps the soup smooth instead of grainy.

What You’ll Love About It

• Pantry-friendly — most of the ingredients are cans and staples you likely already have.
• Blender-smooth — a quick blend turns it velvety without any special equipment.
• Freezer-ready — it stores and reheats beautifully for busy weeks ahead.
• Crowd-pleasing — kids and adults both go back for a second bowl.

Ingredients

Here’s everything you need for six servings. Use whole peeled tomatoes rather than diced, since they break down more smoothly.

• 2 tablespoons (28g) unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion — finely chopped
• 2 medium carrots — peeled and finely chopped
• 2 garlic cloves — minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes — with their juice
• 2 cups (480ml) chicken broth
• 1 teaspoon granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese — plus more for serving
• 2 tablespoons thinly sliced fresh basil — for garnish

Equipment

• Dutch oven — a large 5 to 7-quart heavy pot works best.
• Wooden spoon — for stirring without scraping the pot.
• Blender — or an immersion blender for blending in the pot.
• Ladle — for portioning into bowls.
• Chef’s knife — for chopping the vegetables finely.

How to Make Martha Stewart Creamy Tomato Soup

Step 1: Soften the Vegetables

Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, garlic, salt, and pepper and cook, stirring occasionally, until soft and translucent, about 8 to 10 minutes. Keep the heat moderate and don’t let them brown, or the soup will taste toasted rather than sweet.

Step 2: Build the Base

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Stir in the tomato paste and cook for 1 minute more, until it darkens slightly and smells sweet. Stir the whole time here so the paste doesn’t scorch on the bottom of the pot.

Step 3: Add the Tomatoes and Broth

Add the tomatoes with their juice, crushing them with your hands or a spoon as you add them. Stir in the chicken broth and sugar, then bring the mixture to a simmer over medium-high heat. Crushing the tomatoes first helps them break down faster and keeps the blend even.

Step 4: Simmer Until Tender

Reduce the heat to low and simmer, partially covered, for 20 to 25 minutes, until the vegetables are very tender and the flavors have melded. Stir occasionally to prevent sticking. The soup is ready when a carrot piece mashes easily against the side of the pot.

Step 5: Blend Until Smooth

Remove the pot from the heat and let the soup cool slightly for 5 minutes. Working in batches, carefully transfer it to a blender and blend until completely smooth, or use an immersion blender directly in the pot. Don’t fill the blender more than halfway, and vent the lid, so hot soup doesn’t spatter.

Step 6: Add the Cream and Parmesan

Return the pureed soup to the pot and stir in the heavy cream and Parmesan cheese. Warm over low heat until heated through, about 3 to 5 minutes. Keep it below a boil, or the cream may curdle and the soup can turn grainy.

Step 7: Season and Serve

Taste and adjust the seasoning with additional salt and pepper if needed. Ladle into warm bowls and garnish with fresh basil and extra Parmesan cheese.

What to Serve With It

• Grilled cheese — the classic pairing for dipping and dunking.
• Crusty bread — warm slices for sopping up every last spoonful.
• Simple green salad — a crisp, lightly dressed side to balance the richness.
• Roasted vegetables — a sheet pan of broccoli or green beans rounds out the meal.

Tips for the Best Results

Chop the onion and carrots small and evenly so they soften at the same rate. Use whole peeled tomatoes and crush them yourself, since diced tomatoes stay firm even after blending. Add the cream only after the pot is off the heat, then warm gently.

Easy Variations

For a roasted flavor, spread the drained tomatoes on a sheet pan and broil them for 8 to 10 minutes before adding them to the pot. Swap the basil for a pinch of dried oregano stirred in with the tomato paste. For a lighter finish, use half the cream and add a splash of chicken broth.

Storing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months, leaving 1 inch of headspace; thaw overnight in the fridge. Reheat gently over low heat, stirring often, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart creamy tomato soup recipe ahead of time?

Yes. Prepare it through step 5, cool it, and refrigerate for up to 2 days or freeze for up to 3 months. Stir in the cream and Parmesan only after reheating so they stay fresh.

Can I use a different broth or make it vegetarian?

Vegetable broth works well in place of the chicken broth for a vegetarian version. Keep the amounts the same, and taste before adding extra salt since broths vary in sodium.

How do I know when the soup is done simmering?

The vegetables should be very tender and mash easily against the side of the pot after 20 to 25 minutes. If they still feel firm, simmer a few minutes longer before blending.

Why did my soup turn grainy after adding the cream?

The cream most likely boiled, which can cause it to separate and curdle. Add it off the heat and warm gently over low heat, never letting the pot come to a boil.

Martha Stewart-Inspired Creamy Tomato Soup

Print Recipe

A silky, deeply tomatoey soup with a hint of sweetness and a touch of cream, inspired by Martha Stewart’s classic American home cooking. It’s smooth, comforting, and perfect with a grilled cheese sandwich.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 45
• Total Time: 60
• Yield: 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (28g) unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes, with their juice
• 2 cups (480ml) chicken broth
• 1 teaspoon granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese, plus more for serving
• 2 tablespoons thinly sliced fresh basil, for garnish

Instructions

1. Melt the butter with the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are soft and translucent, about 8 to 10 minutes; do not let them brown.
2. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Stir in the tomato paste and cook for 1 minute more, until it darkens slightly and smells sweet.
3. Add the tomatoes with their juice, crushing them with your hands or a spoon as you add them. Stir in the chicken broth and sugar, then bring the mixture to a simmer over medium-high heat.
4. Reduce the heat to low and simmer, partially covered, for 20 to 25 minutes, until the vegetables are very tender and the flavors have melded. Stir occasionally to prevent sticking.
5. Remove the pot from the heat and let the soup cool slightly for 5 minutes. Working in batches, carefully transfer the soup to a blender and blend until completely smooth, or use an immersion blender directly in the pot.
6. Return the pureed soup to the pot (if using a blender) and stir in the heavy cream and Parmesan cheese. Warm over low heat until heated through, about 3 to 5 minutes; do not let it boil, or the cream may curdle.
7. Taste and adjust the seasoning with additional salt and pepper if needed. Ladle into warm bowls and garnish with fresh basil and extra Parmesan cheese.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat, stirring often, until hot; do not boil. For make-ahead, prepare the soup through step 5, cool, and refrigerate for up to 2 days or freeze for up to 3 months; add the cream and Parmesan after reheating.

Nutrition

• Calories: 245
• Sugar: 12g
• Sodium: 780mg
• Saturated Fat: 8g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg

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