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Cream of Tomato

"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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30 m servings 113 cals
Original recipe yields 4 servings


  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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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Read all reviews 39
  1. 43 Ratings

Most helpful positive review

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 calle...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 calle...

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 itali...

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. I...

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, s...

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

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 ...

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 tomatoe...

This is a great light soup to make. I used the canned tomatoes and slightly pureed them. With grilled cheese sandwiches it was a quick and easy meal!

Good recipe, added a little feta cheese for more flavor though. My boyfriend liked it very much!