Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Our Test Kitchen's Favorite Tomato Soup 5.0 (1) Add your rating & review This creamy but creamless soup is one to bookmark. By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on November 20, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 45 mins Servings: 4 Yield: 4 1/2 cups Jump to recipe When our food editors want tomato soup for lunch, this is the recipe they make. It's quick, easy, and absolutely delicious. It has a smooth, creamy texture but is made without any cream or milk. The secret is a butter-and-flour roux that thickens the soup, pulling together the canned tomatoes and their juices with chicken broth, onions, and garlic. Take it up a notch by serving each bowl topped with fresh basil leaves, cracked black pepper, and a drizzle of olive oil. Even better, pair it with the Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal. How to Safely Store and Reheat Homemade Soup Sidney Bensimon Cook Mode (Keep screen awake) Ingredients 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped (2 cups) 3 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 2 tablespoons unbleached all-purpose flour 1 can (28 ounces) whole peeled tomatoes in juice 2 cups low-sodium chicken or vegetable broth 2 basil sprigs, plus more leaves, sliced if large, for serving Directions Cook onion and garlic: Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Add flour, then tomatoes, juice, broth and basil sprigs and simmer: Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly. Puree soup then warm it and serve: Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper. Storing Homemade Tomato Soup The soup can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 5 days. Other Comforting Soup Recipes to Try Tomato-Bread Soup Creamy Tomato Soup Vegetable-Bean Soup Chicken Noodle Soup Split Pea Soup With Ham Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT