"Old fashioned easy to make creamy tomato soup that will warm your heart." — Julie Parton
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salt to taste
Wow! Easy and by far the best homemade tomato soup I have ever had. I did use garden tomatoes though. I used 3lbs of fresh tomatoes, cored, peeled and then I let them run in the food processor on high for 4 minutes. I used that instead of juice. It had a few seeds that didn't get pulverized but it certainly didn't hurt the soup at all. Also, I added about 1/4 cup of fresh basil chopped up at the point I added the tomato and I let that cook in with it and I used a pinch of baking soda and a tablespoon of sugar to help reduce the acid in the soup. I didn't do it this time but you can also substitute whipping cream for the milk to make it a little more rich. All I can say is awesome Julie! A frozen pizza darn near takes longer to cook than this.
I did not care for this at all! I was surprised at how many rated this so high. I did not like the chopped onions in it and I am an onion lover! I followed the recipe exactly as stated- did not substitute anything so was very dissapointed. Campbell's is better!
Who needs canned soup!!! This is delicious and easy to make. I add the milk after I make the roux and then add a 28oz. can of crushed tomatoes instead of tomato juice. It makes the soup much heartier and leaves nice little tomato bits. I've made this 3x and shared the recipe once...I won't buy canned tomato soup again when this is so easy and good.
My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion sautee and pureed it along with some of the milk and tomato juice before adding it to the roux. Made the roux with the flour and a little corn meal(masarepa) to make it thicker. Also substituted some light cream for some of the milk, and served it topped with fresh, chopped basil and fresh black pepper. No extra salt was required because the tomato juice was salted.
Excellent, thick and creamy. Great on a cold, damp day with roasted potato wedges, crusty bread, and green beans.
There's almost always more than one way to skin a cat, and I kind of took this basic recipe and ran with it. I have a tomato garden in the back yard, so I blanched, pureed and strained the seeds out to make my own tomato juice. However, I'm sure it would taste fine with store bought.
I pureed the onion too, to achieve a smoother textured soup. I used a bit more butter than called for, and I used 1/2 1% milk and 1/2 whole milk for a creamier flavor. I also added a shot of tabasco, some garlic powder, chicken broth granules instead of salt, and plenty of fresh cracked pepper.
I got to thinking - you could do up a big batch of this without the milk, freeze it in 2 cup sized leftover containers, then reconstitute with milk later. No more Cambells! The soup tastes very good.
This soup was fabulous!! I substituted V-8 Juice for the tomato juice for a little extra spice and it turned out great. Will definitely make again.
This was a really good cream of tomato soup recipe! I added the milk, and allowed it to cook with the tomato mixture before taking it off of the stove, since I didn't want it to get cold. I think the next time I make this, I will add the milk first, so it can cook with the roux, then add the tomato.
This is the same recipe I learned in grade 7 home-ec 30 years ago. I still made it from the original recipe card. Easy to make changes depending on your mood...garlic, fresh tomato, etc.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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