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Martha Stewart-Inspired Creamy Tomato Soup

Close-up of Martha Stewart-Inspired Creamy Tomato Soup showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart tomato soup, creamy tomato soup, homemade tomato soup, tomato soup recipe, easy tomato soup, classic tomato soup, American tomato soup, stovetop tomato soup, creamy soup recipe

Find it online: https://marthadishes.com/martha-stewart-creamy-tomato-soup-recipe/