Tomato Soup

This is a classic tomato soup, adapted from a similar recipe by Martha Stewart.


  • 3 T olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 28-ounce can whole peeled tomatoes
  • 2 1/2 cups chicken stock
  • Salt and fresh ground pepper to taste

Warm olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 5 minutes.

Add tomatoes and chicken stock and bring to a boil. Reduce heat to low and simmer for about 20 minutes. Remove from heat and allow to cool for about 30 minutes (cooling prevents the disaster than ensues if you attempt to blend a hot soup).

Working in batches, transfer soup to a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. Add salt and pepper to taste and serve.