I saw this soup recipe in the November issue of Martha Stewart magazine. It caught my attention because of how easy it was and how good it sounded. It also ia a very budget friendly lunch or dinner.
Our family does not eat much canned soup. I keep a few cans on hand for when we are sick or when I need a really fast lunch and I have nothing else. When I buy it, I buy either clam chowder or chicken noodle. One kind I don’t buy is tomato. None of us like canned tomato soup. We think it tastes terrible. But I like the idea of a homemade tomato soup. It would make a nice healthy winter meal or a nice soup when we are sick. So, I was glad to see that Martha had a recipe.
I made this soup last week when my mom was visiting. I knew she would love it, and she did. So, did I, it was really good. My husband said it was good for tomato soup. I guess that it is not just the canned stuff he does not like; he does not like tomato soup in general. We have been married fourteen years, and I never knew that. Oh, well now I know. He said that he ate too much of it growing up. He did say he thought this soup would be really good with some bacon or sausage mixed in. So, I think that I will try that next time.
We also thought that it would be good with some small pasta, like orzo or alphabet soup. We did add some alphabet pasta that I had into it the next day and my kids loved it this way. But my mom and I think that it is great just the way it is though.
I did serve it with grilled cheese sandwiches. I knew that just the soup would not fill my husband up. I will be making this soup again, it was quick, easy, budget friendly, and nutritious.
Martha says that the cream is optional. I disagree. I think the cream is what makes this so good. I think ½ and ½ would work well too.
Martha’s Tomato Soup
- 2 tablespoons butter
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 28 ounce can of tomatoes
- 1 ½ cups chicken broth
- ½ cup heavy cream (optional)
- salt and pepper to taste
Melt butter in a medium stockpot over medium heat. Cook onion and garlic in butter until translucent, about 3 minutes, then add tomatoes and stock. Simmer 10 minutes. Puree in blender and then add cream. Serve and enjoy.