This creamy homemade tomato soup comes together in just 15 minutes and is packed with the classic flavor everyone loves. The ingredients are simple, cheap, and the recipe is one of my family’s favorite last-minute meals.
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This tomato soup is a favorite recipe from my childhood. I was always so excited when tomato soup and grilled cheese were on the menu! And I’m sure my busy Mom appreciated that she could get a dinner we all loved on the table fast.
Now I’m the one making it for my own family, and I love seeing my kids get excited when I serve it. We love it on its own, but it’s especially delicious paired with my White Pizza Grilled Cheese or Garlic Butter Swim Biscuits!
Why You’ll Love This Recipe
- Very Easy. It’s almost as easy as heating a store-bought can of soup! In fact, my 11-year-old can make it without any issues.
- Inexpensive. At less than $3 for a 1/2 gallon of soup (the amount of the full recipe), this soup is way more budget-friendly than buying store-bought.
- Simple Ingredients. It’s made with kitchen staples that you likely already have on hand. And you don’t need to worry about any artificial flavors, colors, or preservatives!
- Quick. Who doesn’t love a from-scratch meal ready in just 15 minutes?
Homemade Cream of Tomato Soup Ingredients
- Butter. I typically use salted butter, but it’s such a small amount that unsalted doesn’t make a big difference in taste.
- Flour. Helps to thicken the soup just slightly. I use all-purpose flour, but if you are in a pinch, bread flour or even whole wheat flour will work too.
- Sugar. Helps balance the acid in the tomato juice.
- Salt and Pepper. Brings out the flavor!
- Granulated Onion or Onion Powder. Adds a bit of delicious flavor.
- Celery Salt. This is optional, but it will add a little extra flavor punch.
- Baking Soda. Helps to reduce the acidity and keeps the milk from curdling when it’s mixed with the tomato juice.
- Tomato Juice. I love using my home-canned tomato juice! If you prefer, you can substitute V8 juice.
- Milk. Whole milk is recommended as it will produce a creamier soup.
- Saltines or Oyster Crackers. Optional for serving.
How to Make Tomato Soup From Scratch
STEP 1: Melt the butter in a large saucepan over medium heat. Whisk in the flour, sugar, salt, pepper, celery salt, and onion.
STEP 2: Slowly pour in the tomato juice while whisking. Stir until everything is combined, then heat until warm.
STEP 3: Whisk in the baking soda. Then, slowly add the milk while continuing to whisk.
STEP 4: Let the soup heat through, stirring now and then.
STEP 5: Serve once hot. We enjoy eating it with crackers on the side.
Substitutions & Variations
- Milk. You can substitute half and half for the milk. Or use half milk, half cream.
- Tomato Juice. Replace the tomato juice with V8 juice if desired.
- Customize. Feel free to add oregano, basil, Italian seasoning or Parmesan cheese.
Helpful Tips
- Most Creamy. Low-fat milk will make a waterier soup. For the creamiest flavor, use whole milk, half and half, or part cream as mentioned above under substitutions.
- Make Thicker. This is a thinner soup. If you like a thicker tomato soup, add a little more flour.
- Storage. Keep leftovers in an airtight container for 3-4 days in the refrigerator.
More Easy Soup Recipes You’ll Love:
- Easy Mexican Bean Soup
- Creamy Italian Sausage and Pasta Soup
- Easy Vegetable Beef Soup
- Cream Cheese Potato Soup with Ham
- Tomato Basil Soup with Parmesan
15 Minute Cream of Tomato Soup
Ingredients
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 Tablespoon sugar
- 1 to 2 teaspoons salt
- ¼ teaspoon granulated onion or onion powder
- 1/4 teaspoon celery salt optional
- 1/8 teaspoon pepper
- ¼ teaspoon baking soda
- 4 cups tomato juice
- 4 cups milk (whole milk recommended)
- Saltines or oyster crackers optional
Instructions
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, sugar, salt, pepper, celery salt, and onion.
- Add the tomato juice gradually while whisking; stir well. Heat until warm.
- Whisk in the baking soda. Then, while whisking, slowly add the milk.
- Heat through, stirring occasionally.
- Serve with crackers, if preferred.
Notes
- Tomato Juice Substitute: V8 juice can be used, if desired. The taste will change slightly but it will still be tasty.
- Milk: Whole milk is recommended, as this is a simple soup, and lower fat milk will make it much more watery.
- Make Creamier: Half and half or half cream, half milk can be substituted for the milk.
- Make Thicker: This is quite a thin soup. You can add a bit more flour to make it thicker if you like.
- Leftovers: Can be kept in the refrigerator for up to 3 to 4 days.
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