Cream of Tomato Soup

I used 2 cans (28oz) crushed tomatoes, 1 T. of basil paste, 1 1/2 T. sugar, 1 tsp of salt and ground black pepper. Followed the directions above and it was delicious. It definitely needed tweaking, but was a good base to follow.

I had a quart of homemade tomato juice and wanted to make soup with it; this recipe fit the bill. I did not use onions; just added onion powder to taste. I did sub in half bacon fat for butter – mmmm, tomato soup with a hint of bacon is great! Thicken with 1/4 to 1 tsp. xanthan gum if trying to cut down carbs from flour. (Stir xanthan in after adding juice, don’t try to make a roux with it.) Used whole milk and a half teaspoon erythritol to counteract tomato acidity. Warmed the milk before adding so as not to have cold soup. Great basic recipe! Season it to your taste and enjoy. May add some fresh thyme next time.

The soup worked good as a base but it was way too bland for my taste. What I started out doing is using Motts Garden Vegetable juice cause I was sick of drinking it as it but I later added a cube of chicken stock, and 5 small garlic cloves.

I was supposed to make Tomato soup for the seniors where I work as a manager. I noticed 45 minutes before supper that we actually had tomato juice not soup. I found this recipe and multiplied times 6 to feed the 50-60 people. While the onions where cooking I added some dried basil. I did remove the onions after they finished but the taste was still in the butter. The directions were very concise. I did add a bit more basil to the tomato mixture as it heated up. Because of the amount of milk that I needed, I warmed it up before adding it. Thank you! The recipe made me seem like an excellent cook! Rave reviews from the seniors with requests for seconds.

Very easy to make and wonderful taste and texture!

I sauteed 1/2 of a red onion in butter until caramelized then added 2 cloves of chopped garlic and cooked another couple of minutes. Then I added 2T. flour to the mixture & cooked another 1-2 minutes. I put one 14.5 oz. can of roasted tomatoes in a blender along with the onion mixture, basil, fresh pepper, 1/4 t. baking soda, 1-1.5 sugar, and 1 C. half & half and blended until smooth. Transferred the mixture back into the original pan and added cream and salt to my preference and heated until thickened. It tasted like Campbell’s soup made with milk, only better! Blending all the ingredients together was a stroke of luck but it worked!

10.28.21 This recipe really has no seasonings in it other than salt and the flavor from the onions, so I used V-8® juice hoping that would give it a punch of flavor. Heated it up, and it tasted just like hot tomato juice, and was very bland. Added more salt, some red pepper flakes, ground black pepper, and garlic powder, let it simmer for about 10 minutes. I then zinged it with my immersion blender because I didn’t want bits of onion in the soup. Its consistency at this point was pretty close to what I think cream of tomato soup should be. I only added 1/2 cup milk because I didn’t want a bowl of watery soup. I ate the soup hot instead of letting it cool down for 10 minutes; had no interest in eating a bowl of “warm” soup. I’m a tomato soup lover, and this recipe definitely needs some tweaking. Sorry, won’t be making this one again.

Much better than canned but not creamy enough next time use 35% cream instead of milk

My husband and I loved this soup! I added a tablespoon of homemade pesto, but jarred pesto would be fine. We enjoyed the basil pairing!

I used my immersion blender to purée the onions after adding the tomato juice and to mix in the milk.

Delicious! The only thing I would do differently next time is not use the chopped onion. My kids are used to tomato soup without the “pieces” in it.

The taste was good but when I added the milk it curdled. Didn’t look too appealing.

Good recipe. I used 2 pints tomatoes I’d canned last summer. Blended the tomatoes with tsp of Basil. Also, added 2 Tbsp of sugar. Warmed the milk before adding to the tomato mixture so the soup was warmer.

This was the best Tomato soup recipe I have found. I have made it 3 times and everyone loves it. Great recipe!!

simple, easy and basic. just what i wanted. of course after i made it , my wife jazzed it up to her liking with her choice of herbs and seasoning. * perfect as is. but puree’ it to make more creamy.

Made this as posted. It tasted like watery tomato juice with onions. I then added everything under the sun to it to try to add some flavor, and it was still awful. Campbell’s made with whole milk is way better.

I loved it. And it was super easy, but I wonder why you wait 10 minutes the stir in cold milk…the wait alone makes the soup lukewarm and then when you add the cold milk it makes the soup cold..After a reheat we loved it.

Absolutely delicious, and very easy to make. Even great the next day!!!!

Used 4 cans stewed tomatoes, onion powder, garlic powder, blended all with a handheld blender. Once it was done I added 2 1/2 cups of milk. It was AWESOME! Great for the cold afternoons and it took less time and tasted better then the canned variety. Thank you for having this when I needed it.

I didn’t think that this soup was going to be very nice. And my first impressions were not positive. However my family of 6 said that it was the best tomato soup I’d ever made. It’s very quick and very easy to make, using ingrediants that are always available. I added a couple of vegetable stock cubes to add a bit more flavour. Really delicious!

thank you! I bought some tomato soup on clearance, and needed a soup recipe for it. this is perfect! easy, delicious and ready in a flash! the only change is that i changed the recipe to 9 servings to accommodate my large can of juice, and added some garlic and some red pepper. Then, before adding the milk i used my hand blender to make sure everything is smooth. DELISH!!!