This homemade tomato soup is creamy and flavorful, made with fresh tomatoes and milk. Compared to name-brand soups, it is considerably superior.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- 2 large tomatoes, chopped
- ½ cup chopped onion
- ½ teaspoon white sugar
- salt and ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
Instructions
- Bring tomatoes, onion, sugar, salt, and pepper to a simmer in a saucepan over medium heat; cook until onion is soft, 5 to 10 minutes. Strain broth into a bowl; discard any solids.
- Melt butter in a saucepan over medium-low heat. Stir in flour and cook until fragrant, about 3 minutes. Slowly whisk in milk and cook until thickened, 5 to 7 minutes. Stir in strained tomato broth and cook until heated through, 5 to 6 minutes. Serve hot.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 235 mg |
| Sugars | 19 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty! Easy
I used about double the number of tomatoes, and added a few red peppers. I also added basil, and processed the tomato onion mixture in a blender before adding it to the soup.
This is better using white pepper and half an half or cream. Just a couple minor differences that make a big difference in the end.
bland
Sorry, but I followed this recipe & it’s a little less than appetizing. Color is more pink than red as Tomato usually is, & the consistency is very thin. More like colored milk than soup. I’m so disappointed because I buy these ingredients only to have to discard it is wasteful for me. I don’t recommend it. ??
Great and simple recipe! I used an Emerson blender to smooth out the soup. It enhanced the texture very nicely.
I’ve made a few modifications. 1) I use 12 tomatoes per recipe 2) I skin tomatoes first, then core/chop before simmering with sugar, onions, S&P 3) I mash and whip the tomatoes with a hand blender before straining, allowing for more liquid to be reserved 4) I add 2T of tomato paste 5) I use non-fat half and half, not milk
I guess I was expecting more. I did have to modify it and add some garlic and a bit of basil. It wasn’t bad, but it wasn’t the best tomato soup I’ve had. I’ll keep looking.
Pretty good recipe. I puréed mine as others did, and it was very good. Thanks for posting it!!!
I made this last night and it was great! I followed the recipe for the most part, but I added a few cloves of garlic and a pinch of my favourite spice – cinnamon. Served it with grilled cheese sandwiches – yum! My daughter said it was her new favourite soup! Will be making this one again and again for sure!
Made the way it’s written. I don’t eat canned tomato soup. I really enjoy this soup. Can’t wait for our tomatoes to ripen
This is the best tomato soup I’ve ever tasted! The only thing I changed about the recipe was I pureed the tomatoes and onions and slowly stirred it into the soup.
I omitted the sugar and added a pinch basil and oregano. Instead of straining, I pureed the sautéed tomatoes etc. used heavy cream and vegi broth in the roux. Was this even good and easy. Will definitely make again!
I did not care for this recipe. I made this recipe exactly as written–the milk curdled in the tomato sauce. I understand you should not use milk but cream in making tomato soup.
Loved it with these modifications: -Use at least 3 or more large vine ripened tomatoes -Peel and core the tomatoes -Squeeze the liquid out of the tomatoes and strain most of the seeds out of the liquid -When onion is translucent puree the tomato / onion mixture -Use half and half or whole cream for the best results
I just made it and it is great!! I used tomatoes I pureed and froze last fall and added some basil cause we like it in our cream of tomato soup. Thanks.
I had about 2 cups of milk and two tomatoes to use up. The milk mixture does not get red, and it definitely doesn’t taste good. Maybe some V8 could have saved it, I am not sure.
I was drawn to this recipe because of the simple ingredients and quick prep time. However, this was not a recipe for tomato soup, but more of a recipe of tomato-flavored cream sauce or gravy. I tried modifying it by adding chicken broth. Didn’t help. Terrible.
I wasted good tomatoes and milk. I think directions should be more specific. Timed maybe. Tasted like tomato flavored milk.
I used an infusion blender before adding the tomato mixture to the white sauce. I also reduced the milk by 1/4.
I agree with the poster that said when she added the milk this turned into a milky soup with a watered down tomato flavor. I was thankfully able to salvage the soup but I ended up throwing two cans of diced tomatoes in the food processor and adding them to the mix to do so. I would make this again but either adjust the ratios or get an immersion blender as other reviewers suggested.