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Cream of Tomato Soup

Cream of Tomato Soup

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Julie Parton

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet


  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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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.


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.