This Martha Stewart recipe has been my staple soup recipe for quite a few years. It’s super simple and easy to make. It has quite bit of butter (the original recipe has 6 TBSPs) but you can halve the amount or use olive oil or margarine to make it vegan. I have made it my own by adding chili flakes, coconut milk and fresh herbs. This is a pretty fool proof basic soup recipe that is a great go to on cold days and you want to make something delish with what you have on in your cupboards.
- 2 medium sized yellow onions, chopped
- 2 cloves garlic, chopped
- One 26 ounce can whole tomatoes
- 3 cups gf vegetable or chicken broth (I use Campbells gf vegetable broth)
- 4 TBSPs butter (margarine or olive oil also work)
- 1/4 tsp chili flakes (to taste, or omit)
- 1 cup coconut milk (optional)
- salt and pepper to taste (I found I do not need any salt)
- optional: fresh herbs, avocado, gf crackers, brown rice, roasted pepitas or gf croutons to serve
In a large pot melt butter over medium heat and cook onions and garlic for about 15 minutes, until soft. Add tomatoes and broth to pot and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes. Puree the soup with an immersion blender or in batches in a standard blender. Return soup to the pot over low heat and season to taste. If you want a slightly creamy soup add the coconut milk or drizzle it into individual bowls. Serve as is or with toppings.