Cream of Tomato Soup Recipe - Allrecipes.com
Cream of Tomato Soup Recipe
  • READY IN 25 mins

Cream of Tomato Soup

Recipe by  

"Old fashioned easy to make creamy tomato soup that will warm your heart."

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Ingredients Edit and Save

Original recipe makes 6 - 1 cup servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2005

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.

 
Most Helpful Critical Review
Jun 10, 2009

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!

 
Jan 22, 2008

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.

 
Jan 14, 2007

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.

 
Oct 05, 2005

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.

 
Dec 11, 2003

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.

 
Dec 19, 2003

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.

 
Dec 08, 2006

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.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 494 mg
  • 20%

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

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