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Martha's Fresh Tomato Soup

adapted from Martha Stewart


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 medium onions chopped
  • 4 cloves garlic
  • 1/2 cup white grape juice
  • 8 cups chopped tomatoes skins left on
  • 1-2 teaspoons kosher salt
  • 1-2 teaspoon fresh ground pepper
  • 1 cup fresh basil chopped
  • 1/4 cup cream


  1. Melt butter in stock pot. Add chopped onion and garlic, cook for about 5 minutes, or until soft. Add white grape juice, tomatoes, salt, pepper and basil. Cook for another 5 minutes. 

  2. Cool for about 5 minutes add cream if desired. Blend soup in batches using blender until all soup is smooth. Return to stockpot, add cream and heat just until warmed through. Serve with croutons.

  3. Yield: 4-5 large bowls