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Martha Stewart-Inspired Tomato Soup

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart tomato soup, roasted tomato soup, creamy tomato soup, homemade tomato soup, easy tomato soup, classic tomato soup, tomato soup with grilled cheese, comfort food soup, stovetop tomato soup, fresh tomato soup

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