Creamy Tomato Soup

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Creamy Tomato Soup

star rating (100) rate this recipe »
Published prior to 2008

This is so much better than the off-the-shelf creamed tomato soup that you'll never want to go back to that old childhood staple again! The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.

Follow our step-by-step photos for making this soup at 
our blog, Flourish.

5 tablespoons (2 1/2 ounces) butter
1 tablespoon vegetable oil
1 cup (about 4 1/2 ounces) chopped onions (2 small-to-medium onions)
1 (one) 28-ounce can tomato purée or tomatoes in purée
1/2 teaspoon basil
1/4 teaspoon thyme
a couple of shakes of black pepper
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 can (a scant 2 cups, 14 to 15 ounces) chicken broth
1/4 teaspoon baking soda
1 to 3 tablespoons sugar, to taste
1 (one) 12-ounce can evaporated milk
1/2 teaspoon salt

In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.

Nutrition information per serving (1 cup, 239g): 205 cal, 13.0g fat, 5g protein, 12g complex carbohydrates, 4g sugar, 2g dietary fiber, 34mg cholesterol, 607mg sodium, 444mg potassium, 157RE vitamin A, 18mg vitamin C, 1mg iron, 166mg calcium, 142mg phosphorus.


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  • star rating 04/26/2015
  • Katie from Utah
  • I am always searching for that perfect tomato soup recipe. I make a lot of my own soups but a good, simple tomato soup eluded me. No more!!! This is perfect. Good hearty tomato flavor. Not too bland but not too acidic, spices perfect. I used fresh herbs and lactose-free half & half. The lactose-intolerant part of my family LOVES this! Made it in my Zo bread maker. Served with fresh 9-grain bread, another KAF recipe. So easy! Thanks KAF for another winner!
  • 04/26/2015
  • fran from salina ks
  • Absolutely wonderful! I love tomato soup but previous recipes just didn't cut it. This is not only the best I've ever had but so easy to fix. It will definitely be my "go-to" recipe from now on.
  • star rating 03/17/2015
  • Wendy from NJ
  • I have been looking for ages for a great homemade tomato soup that my family would like. The search is over! This is the perfect tomato soup. It is so simple and we generally have all the ingredients on hand. There will be no more "doctoring" up canned tomato soup in this house again! The only change I made is that I used almost no sugar at all. The evaporated milk will cut the acidity automatically and I don't like sugar in my tomato dishes unless I am making tomato gravy (no not sauce, gravy. It is a different dish) Even my husband who hates cooked tomatoes loved this and was upset when our daughter took what he thought were leftovers to work the next day!
  • star rating 03/12/2015
  • from KAF Community
  • Sorry I hit enter before I was finished. Used diced tomatoes with basil, garlic, & oregano. Followed the directions for the rest of the recipe. What a fast and wonderful soup. Served it with the savory cheese bread hot from the Zo. I am grinning from ear to ear. Thanks KAF for another great meal.
  • star rating 03/01/2015
  • Marti from Utah
  • Delicious! I used stewed, frozen tomatoes I'd grown last summer, and the basil and thyme were from our garden, too. So making our own version of a soup so easily opened from a can made this meal exceptional. Since I hadn't used low-sodium chicken stock I should have omitted the additional salt at the end.
  • star rating 02/26/2015
  • from KAF Community
  • Delicious! First time I made it, hubby and I both found it yummy but a little too acid for our late dinner time. Second time I doubled the baking soda, and it was just perfect! Still tasted wonderful, and no trouble sleeping afterward.
  • star rating 01/06/2015
  • Megan from Omaha, NE
  • I just made this soup for the first time and I couldn't be more pleased. I've tried many tomato soup recipes and I think this one might be my favorite. It's different than the tomato basil soups that I usually make. I think the baking soda must really mellow the acidity. The only thing I would do differently next time is cut down on the amount of onion. I diced one large one and probably would've been happier with about half that amount. Two big thumbs up from me!
  • star rating 01/01/2015
  • Sheryl from Missouri
  • Super easy but very good. This will be my go to recipe!
  • star rating 11/29/2014
  • auntdeb2000 from KAF Community
  • This is a great recipe. Evan my mother, who does not like tomato soup, loves this. I cut way back on the sugar - half a teaspoon, if that. I use no-salt added crushed tomatoes and fat-free evaporated milk and it comes out very creamy. My mother buys Campbells chicken noodle soup in a four-pack and one time grabbed the tomato soup by mistake. Rather than waste the soup, I pureed two cans together with a 10 ounce jar of roasted red peppers and used in place of the regular canned tomatoes. I omitted the sugar and extra salt and it came out very well. It even received the mom seal of approval.
  • star rating 11/26/2014
  • Sue from Virginia
  • This is a wonderful and easy tomato soup! It deserves more than 5 stars. I will make it from now on--it's yummy!
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