Ree Drummond and Martha Stewart each have good tomato soup recipes that are highly rated, according to member reviews on Food Network and the Martha Stewart website. Ree's recipe differs from Martha's in that it contains sherry and cream.
To make Martha Stewart's tomato soup, melt 6 tablespoons of unsalted butter in a large saucepan over medium-low heat. Sauté 2 chopped medium yellow onions and 2 cloves of chopped garlic. Add 24 ounces of canned whole plum tomatoes, 3 cups of chicken stock, 2 teaspoons of sea salt 1/4 teaspoon of freshly ground pepper, and bring to a boil.
Reduce the heat to low, and cook for 10 to 20 minutes. Puree the soup in batches, and return it to the saucepan. Cook the soup over medium heat until it is warmed through.
Like Martha Stewart's recipe, Ree Drummond's tomato soup recipe begins with chopping and sautéing 1 medium onion with 6 tablespoons of butter in a heavy-bottomed pot or a Dutch oven. Add 29 ounces of canned diced tomatoes and a 46-ounce bottle of tomato juice. Stir in 3 to 6 tablespoons of sugar to counteract the acidity of the tomatoes.
Add 1 to 2 tablespoons of a chicken soup base or 3 chicken bouillon cubes and freshly ground black pepper to taste. Turn off the heat, and stir in 1 cup of sherry, 1 1/2 cups of heavy cream, 1/4 cup of chopped flat-leaf parsley and 1/4 cup of fresh chopped basil.