Cream of Tomato Recipe -
Cream of Tomato Recipe
  • READY IN 30 mins

Cream of Tomato

Recipe by  

"Best done with fresh ripe tomatoes, but also very good with canned tomatoes. If you use fresh herbs, you will need more than dried (in proportion, 3 times more). I ate this soup for the first time when I visited an aunt. She made this just for me. Over the years, I made my own version to match the taste I remembered. Here it is. Bon appetit."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. In a saucepan, heat the tomatoes and cut them in small pieces. (If you use the fresh ones, put the tomatoes into a boiling bath until the peel cracks. Peel them and proceed the same way)
  2. Heat the 2 cups of milk in another saucepan.
  3. Mix flour, salt, pepper, sugar and 1/4 cup milk in a small dish until smooth. Stir the flour mixture into the simmering milk until it thickens. DO NOT BOIL.
  4. Stir the baking soda into the hot tomatoes. When the fizzing slows down, add slowly to the hot milk. Simmer a few minutes, adding basil, oregano, and marjoram to taste.
  5. Note: If you want a creamy cream of tomato, you will have to put your tomatoes through a sieve or a food processor before you mix them with the milk.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2012

I left the marjoram out only because our family does not care for that spice. I made no other changes. Nice basic cream of tomato soup. The kids raved about it. I paired this with homemade italian grilled cheese sandwiches. GREAT comfort food meal.

Most Helpful Critical Review
Dec 12, 2004

Okay recipe. It's definitely missing something though that I can't put my finger on. Still shopping around for a great tomato recipe though. Note: I would definitely blend the tomatoes. Not blending is the difference between creamy soup and chunky soup.

Sep 10, 2005

This came out quite delicious. I did have to make a few changes to mine. For instance, I used a Tbsp of Italian seasoning instead of the dried herbs, I also added a bit more salt than it called for since my soup came out a bit bland. Finally I had to thicken up my milk more with roux (mixture of melted butter and flour) before I added it to the tomatoes but my tomatoes were very watery. Besides that ;) The recipe came out delicious and was definately the best tomato soup I have tasted!

Feb 04, 2005

I loved this wonderful recipe (very similar to my mother-in-laws) using 2 - 14.5oz canned whole tomatoes that I just mashed up with a spoon. I also only used about 1 and a half cups of milk. It was a big hit, even with my 3 toddlers who have never had tomato soup before.

Nov 30, 2005

VERY easy! I will make it again but next time I will leave out the spices (except salt and pepper).

Oct 04, 2007

Very good, basic recipe! My toddler son refuses to drink milk, so I have to sneak his calcium in where ever I can. Someone had suggested canned tomato soup, but it is packed with corn syrup, so I thought I'd make some homemade. He loves this soup and I do, too! Easy to make and tasty. I didn't have any marjoram, but it was great without it. In a pinch, I make this soup with a 28 oz. can of diced tomatoes and it is wonderful. Excellent!

Aug 19, 2005

I've been searching for a tomato soup recipe that tastes like it took hours but in reality is simple and quick. Finally I found one! I like my tomato soup thick and a little chunky, so I used 4 cans of diced and peeled tomatoes. When heating them I added a Tbsp butter, lots of salt/pepper, and tsp sugar. Once it was hot and lost most of its liquid I blended half the tomatoes and added a small can of tomato paste, when that was smooth I barely blended the rest of the tomatoes in. I did not have marjoram and could not find the basil in my spice drawer so I used an Italian mix that had the three spices a long with garlic... It was discusting! Since then I dont add the spices and it is great. Thanks for this EASY recipe that is flexible to meet anyone's taste!!!

Feb 01, 2010

This was the best tomato soup ever! I upped the servings to 10 since I was making it for a playgroup. I used 7 fresh tomatoes and one 28 oz. can of crushed tomatoes (no salt added) since tomatoes are so expensive this time of year. I used 1% milk, FRESH HERBS (SOOOO TASTY!!!!), and added one can of tomato paste. It came out amazing! The kids even loved it! They put fishy crackers in theirs and us adults had it with Feta cheese (per another reviewer) and it was sooooo good. I recommend using fresh herbs and letting it simmer for a while. It smells amazing. I made mine the night before and then heated it back up on the stove - even BETTER!


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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