Cream of Tomato Soup
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I have been on the hunt for some yummy tomato soup recipes like this Cream of Tomato Soup for a while. I’ve been looking for three basic homemade tomato soup recipes. I want one that uses fresh tomatoes for the Summer when I grow them in my garden. I want another one that is quick and easy. The final one is that yummy tomato basil type that I enjoy at many restaurants.
So far, I have not been able to find one that was good enough to replace a good old can of Campbell’s soup. Then I came across a version at Smith Bites, who got the original from the Food Network. I researched it on the Food Network. Then I found that it came from Joanne Lamb Hayes on Cooking Live, if that is anything you follow. It’s not a show that I am familiar with.
While I was looking around at the Food Network’s site, I came across a grilled cheese sandwich recipe. It was perfect to pair with this soup. I will post that recipe tomorrow.
Ingredients for Cream of Tomato Soup
- BUTTER
- FLOUR
- TOMATO JUICE OR V-8 JUICE
- BAKING SODA
- MILK
- SUGAR
- SALT
- SALTINE CRACKERS OR OYSTER CRACKERS (I prefer the oyster crackers because they stay crisp longer)
For the soup, I decided to use 1 cup of heavy cream and 2 cups of skim milk. Now, I think it would have been just fine, maybe even better, with milk only. I was also hoping for a little more of a tomato flavor than what this produced. I think this could be achieved by reducing the milk to 2 cups next time. So, I recommend starting with 2 cups and then adjusting according to your tastes. I also used tomato juice for this soup. You could get more flavor by using the V-8, so next time, I am trying the V-8.
Even with these few issues, the soup was still really good. My oldest son never eats tomato soup from a can with us, but he enjoyed this one. My husband and son also tried the last of their soup with some Italian seasoning added. They really liked that addition, too.
Instructions for Cream of Tomato Soup
Make the Roux: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour until the mixture is smooth and free of lumps.
Add Tomato Juice: Gradually add the tomato juice or V-8 to the saucepan, stirring continuously until the mixture thickens to your desired consistency.
Incorporate Additional Ingredients: Next, whisk in the baking soda, followed by 2 cups of milk, sugar, and salt. Continue to cook the soup, stirring occasionally, until it is heated through.
Adjust Creaminess: Taste the soup at this point and decide if you prefer a creamier texture. If so, add the additional cup of milk and stir until well combined and heated through.
Serve: Divide the creamy tomato soup into 4 bowls and serve with your favorite crackers for a delightful and comforting meal.
Frequently Asked Questions
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat or microwave until warm.
Can I add other ingredients to the soup?
Yes, you can customize the soup by adding ingredients like fresh basil, roasted red peppers, or a splash of cream for extra richness. Feel free to get creative with your additions!
How can I make the soup thicker or thinner?
If you prefer a thicker soup, let it simmer for a bit longer to reduce and thicken. If you prefer a thinner soup, add more milk or broth until you reach the desired consistency.
Can I use tomato paste instead of tomato juice or V-8?
Yes, you can use tomato paste, but you’ll need to dilute it with water or broth to achieve the right consistency. Adjust the seasoning accordingly to maintain the flavor balance.
What can I serve with this soup?
This creamy tomato soup is a versatile dish that complements a variety of sides. It pairs wonderfully with grilled cheese sandwiches, croutons, or a fresh green salad.
For more recipes like this, try:
- Easy Tomato Basil Soup
- Creamy Beef and Tomato Pasta Soup
- Crock Pot Tomato Tortellini Soup
- Easy Tomato Florentine Soup
Cream of Tomato Soup
Real Mom Kitchen
Equipment
Ingredients
- ⅓ cup butter
- ¼ cup flour
- 3 cups tomato juice or V-8
- ¼ tsp baking soda
- 2-3 cups milk
- 1 Tbsp sugar
- 1 tsp salt
- saltine crackers or oyster crackers I prefer the oyster crackers because they stay crisp longer
Instructions
- In a large sauce pan, melt the butter over medium heat. Then whisk in the flour until smooth.
- Add the tomato juice or V-8 and stir until it thickens.
- Next whisk in the soda followed by 2 cups of milk, sugar and salt. Cook until heated though. Taste the soup at this point and if you like it creamier, add the additional cup of milk. Divide into 4 bowls and serve with crackers.
Nutrition
