TEST KITCHEN'S FAVORITE TOMATO SOUP

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Test Kitchen's Favorite Tomato Soup image

No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Yield Makes about 4 1/2 cups

Number Of Ingredients 9

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

Steps:

  • 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. 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.
  • 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.

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