Martha Stewart Tomato Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart tomato soup is the smooth, deeply savory bowl I make when tomatoes are at their best and I want something simple that still feels special. Roasted tomatoes, sweet onion, and garlic go into the pot with a buttery roux and a splash of cream, so every spoonful tastes rich and rounded. It’s silky rather than watery, with a clean tomato flavor and a soft edge of basil on top. This version is inspired by Martha Stewart and her classic American home cooking, not copied from her exact method.

You’ll need 65 minutes from start to finish and a single pot plus one sheet pan, so cleanup stays easy. The steps are straightforward enough for a weeknight, yet the soup looks right at home on a holiday table or at a potluck with a basket of bread alongside.

Why This Martha Stewart Tomato Soup Works

Roasting the tomatoes and garlic at 400°F (200°C) before they ever hit the pot is the move that sets this soup apart. The dry oven heat concentrates their sugars and browns the edges, so you get a deeper, sweeter flavor than simmering raw tomatoes on the stovetop ever gives you.

A small amount of flour cooked into melted butter thickens the broth just enough to make the soup velvety, and finishing with cream off a hard boil keeps the texture smooth. Nothing hides the tomato — the other ingredients only support it.

What You’ll Love About It

• Simple Ingredients — The list is short and mostly pantry staples you likely have.
• Oven-Roasted Flavor — Browning the vegetables builds sweetness without any extra work.
• Silky Texture — A light roux and cream give it a smooth, comforting body.
• Freezes Well — Make a double batch and save some for later weeks.

Ingredients

Here’s everything you need for four generous bowls. Ripe, in-season tomatoes give the best flavor, though firm grocery-store ones work fine once roasted.

• 3 pounds (1.36kg) ripe tomatoes — cored and quartered
• 1 medium yellow onion — peeled and quartered
• 4 garlic cloves — peeled
• 2 tablespoons (30ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons (28g) unsalted butter
• 1 tablespoon (15g) all-purpose flour
• 4 cups (960ml) chicken broth
• 2 tablespoons (30g) tomato paste
• 1 teaspoon granulated sugar — balances the acidity of the tomatoes
• 1/2 cup (120ml) heavy cream
• 1/4 cup (10g) fresh basil leaves — thinly sliced, for garnish

Equipment

• Large rimmed baking sheet — 18 by 13 inches (46 by 33 cm)
• Parchment paper
• Large bowl — for tossing the vegetables
• Dutch oven or heavy pot — at least 5 quarts (4.7L)
• Whisk
• Immersion blender — or a countertop blender
• Fine-mesh sieve — optional, for a silkier texture

How to Make Martha Stewart Tomato Soup

Step 1: Heat the Oven and Prep the Pan

Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Give the oven a full 15 minutes to come to temperature so the vegetables roast rather than steam.

Step 2: Toss the Vegetables

In a large bowl, toss the 3 pounds (1.36kg) of quartered tomatoes, the quartered onion, and 4 garlic cloves with 2 tablespoons (30ml) olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread everything in a single layer on the prepared sheet, cut sides down.

Step 3: Roast Until Caramelized

Roast for 35 to 40 minutes, until the tomatoes have collapsed and their edges are lightly caramelized. Keep the vegetables in a single layer — if the pan is crowded, they’ll steam instead of browning. Pull the pan out and let everything cool slightly.

Step 4: Make the Roux

While the vegetables roast, melt 2 tablespoons (28g) butter in a large Dutch oven over medium heat. Add 1 tablespoon (15g) all-purpose flour and whisk constantly for 1 minute, until the mixture turns pale golden and bubbling. Keep the whisk moving so the flour doesn’t scorch.

Step 5: Add the Broth and Seasonings

Gradually whisk in 4 cups (960ml) chicken broth, adding it in a slow stream so no lumps form. Stir in 2 tablespoons (30g) tomato paste and 1 teaspoon sugar, then bring the pot to a simmer.

Step 6: Simmer with the Roasted Vegetables

Scrape the roasted tomatoes, onion, and garlic into the pot, including every bit of juice from the baking sheet. Return to a simmer and cook uncovered for 10 minutes so the flavors meld.

Step 7: Puree Until Smooth

Take the pot off the heat and puree with an immersion blender until completely smooth. If you’re using a countertop blender, work in batches and vent the lid for steam. For the silkiest result, push the puree through a fine-mesh sieve, pressing on the solids.

Step 8: Stir in the Cream

Return the soup to the pot and stir in 1/2 cup (120ml) heavy cream. Warm over low heat for about 3 minutes, just until heated through — don’t let it boil, or the cream can curdle. Taste and add more salt and pepper if needed.

Step 9: Serve

Ladle the soup into warm bowls and scatter the sliced basil over the top. Serve right away while it’s hot.

What to Serve With It

• Grilled Cheese — A crisp, gooey sandwich is the classic partner for tomato soup.
• Crusty Bread — Tear off pieces to soak up every last drop.
• Simple Green Salad — A light vinaigrette balances the creamy soup nicely.
• Garlic Bread — Toasted and buttered, it rounds out a cozy lunch.

Tips for the Best Results

Use the ripest tomatoes you can find, since their sugar is what makes the soup taste full. Don’t skip the sieve if you want a restaurant-smooth texture, and add the cream only at the end over low heat so it stays glossy instead of breaking.

Easy Variations

• Roasted Red Peppers — Add 1 cup (150g) to the roasting pan for a sweeter note.
• Creamy Basil Version — Blend in 1/2 cup (20g) extra basil with the cream.
• Smoky Twist — Stir in 1/2 teaspoon smoked paprika with the tomato paste.
• Lighter Finish — Swap the cream for 1/2 cup (120ml) whole milk.

Storing and Reheating

Cool the soup completely, then refrigerate it in an airtight container for up to 4 days, or freeze it for up to 3 months and thaw overnight in the fridge. Reheat gently on the stovetop over low heat for 5 to 7 minutes, stirring now and then, until it reaches 165°F (74°C) in the center; individual portions can go in the microwave on high for 1 to 2 minutes, stirred halfway.

Nutrition (per serving)

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

FAQs

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

Yes — prepare it through step 7, before the cream goes in, up to 2 days ahead and refrigerate it. Reheat gently and stir in the cream just before you serve.

What can I use instead of chicken broth?

Vegetable broth works well and keeps the soup vegetarian; use a low-sodium version and adjust the salt at the end. Water plus an extra tablespoon of tomato paste is a good backup in a pinch.

Where did tomato soup come from?

Tomatoes are native to the Americas, and creamy tomato soup became a popular canned product in the United States in the late 1800s. It has since become a home-cooking staple, often paired with a grilled cheese sandwich.

Why did my soup turn out thin or grainy?

Thin soup usually means the tomatoes were watery or the puree wasn’t reduced enough; simmer it uncovered a little longer. Graininess often comes from boiling after the cream is added, so keep the heat low at that stage.

Martha Stewart-Inspired Tomato Soup

Print Recipe

A velvety, deeply tomatoey soup inspired by Martha Stewart’s classic American home cooking. Roasting the tomatoes and garlic first concentrates their sweetness, while a swirl of cream and a hint of butter give it a silky, rich finish. Perfect with a grilled cheese sandwich for a cozy lunch or dinner.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 50
• Total Time: 65
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) ripe tomatoes, cored and quartered
• 1 medium yellow onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tablespoons (30ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons (28g) unsalted butter
• 1 tablespoon (15g) all-purpose flour
• 4 cups (960ml) chicken broth
• 2 tablespoons (30g) tomato paste
• 1 teaspoon granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (10g) fresh basil leaves, thinly sliced, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss the quartered tomatoes, onion, and garlic with olive oil, kosher salt, and black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, cut sides down.
3. Roast for 35 to 40 minutes, until the tomatoes are collapsed and the edges are lightly caramelized. Avoid overcrowding the pan; if the vegetables are too crowded, they will steam instead of roast. Remove from the oven and let cool slightly.
4. While the vegetables roast, melt the butter in a large Dutch oven or heavy pot over medium heat. Add the flour and cook, whisking constantly, for 1 minute, until the mixture is pale golden and bubbling.
5. Gradually whisk in the chicken broth, making sure no lumps form. Stir in the tomato paste and sugar, and bring the mixture to a simmer.
6. Add the roasted tomatoes, onion, and garlic to the pot, including any juices from the baking sheet. Return to a simmer and cook, uncovered, for 10 minutes to meld the flavors.
7. Remove the pot from the heat. Using an immersion blender, puree the soup until completely smooth, or transfer in batches to a countertop blender and puree carefully (vent the lid for steam). For a silkier texture, pass the puree through a fine-mesh sieve, pressing on the solids.
8. Return the soup to the pot and stir in the heavy cream. Warm over low heat until heated through, about 3 minutes; do not boil, or the cream may curdle. Taste and adjust seasoning with additional salt and pepper if needed.
9. Ladle into warm bowls and garnish with sliced fresh basil. Serve immediately.

Notes

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until hot, about 5 to 7 minutes, or microwave individual portions on high for 1 to 2 minutes, stirring halfway. Make-ahead: The soup can be prepared through step 7 (before adding cream) up to 2 days ahead and refrigerated; reheat and stir in the cream just before serving.

Nutrition

• Calories: 319
• Sugar: 12g
• Sodium: 1080mg
• Saturated Fat: 9g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 50mg

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