Tomatoes contain a lot of water, so the soup calls for less stock than other pureed soups. Adding cream will lend body, but the soup is refreshing without it. Herbed Croutons (page 75) make a perfect garnish.
Recipe information
Yield
serves 4
Ingredients
Preparation
TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1Ā 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright Ā© 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
