creamy tomato soup

Creamy Tomato Soup1 creamy tomato soup

I have a secret pleasure. One that I am about to announce to the internet.

I… ready for this?

Love… brace yourself…

Okay, here goes…

Campbell’s Tomato Soup.


Yep, the condensed kind that glops into the pot still in the shape of the can. I don’t want to know what’s in it. Unfortunately I do know what’s in it: high fructose corn syrup, “flavouring” and a truck load of sodium.

Nonetheless, no other tomato soup could rival that red and white can for the perfect comfort food accompaniment to a gooey grilled cheese.

Until now. Cue dramatic sound effect.

Dun dun dun.

Creamy Tomato Soup41 creamy tomato soup

I finally found the perfect homemade tomato soup. Creamy but not overly so. Tomato-y but not acidic. It is comforting and perfect.

I have ventured many attempts at finding a tomato soup I like. I’ve tried roasting the tomatoes. Tomato soup thickened with bread crumbs. Tomato soup with canned tomatoes. Tomato soup with fresh tomatoes. Tomato soup with heavy cream. Tomato soup with Indian spices.

I think the reason I have curled my nose up at every previous attempted tomato soup, is because they are simply too harsh. I felt like I was eating thin marinara sauce by the spoonful. That acidic brightness is welcome when contrasted with bland pasta or other ingredients to round it out, but it isn’t what I want in a tomato soup. This is why I’ve always loved the sweet, mild flavour of the canned stuff.

Creamy Tomato Soup5 creamy tomato soup

I really hesitated before trying yet another tomato soup recipe. But this one was so different. It is thickened with flour, the acidity of the tomatoes is curbed by baking soda, and there is almost as much milk as there are tomatoes.

I know, you’re skeptical. I don’t blame you. Flour and baking soda in soup?

Just trust me on this, okay?

Creamy Tomato Soup71 creamy tomato soup

You can use fresh or canned tomatoes, I have used both with great results. If using fresh, you start by dropping scored* tomatoes in boiling water to peel them easily.

You then saute some onions, just until translucent. The flavour should be mild – no browning.

You then add flour and cook out the starch, then whisk in milk, tomatoes, baking soda and a bit of sugar. The baking soda keeps the acid from curdling the milk in addition to mellowing out the flavour. The sugar enhances the sweetness of the tomatoes.

Simmer 10 minutes or so, then puree with an immersion (or regular standing) blender. It couldn’t be simpler or faster.

*X their bottoms with a paring knife.

Creamy Tomato Soup81 creamy tomato soup

You may have noticed that there is no garlic added, not a basil leaf to be found. And before you’re tempted to add them, just trust me.

I tried both ways. Without the added frills is simplicity, perfected.

Creamy Tomato Soup21 creamy tomato soup

You could splurge and use cream rather than milk, but I find milk makes it lovely and creamy without being rich.

I first made this soup months ago, and have since perfected it to my liking adoration.

This soup has the mellow, soothing characteristic I always craved in a homemade tomato soup, and the flavour is so much better.

I don’t think I will ever buy another red and white can again.

 

Creamy Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Tbsp olive oil
  • 2 tbsp butter
  • ½ cup diced onion (from 1 small, or ½ medium onion)
  • 2 tbsp flour
  • 2 cups milk
  • ¼ tsp baking soda
  • 3 to 3½ cups tomatoes (peeled if using fresh, include the juice if using canned)
  • 2 tsp sugar
  • salt, to taste (I used about 2 teaspoons of coarse sea salt)
Instructions
  1. Heat the olive oil and butter in a large pot over medium heat. Add onions and cook until softened and translucent (not browned). Stir in flour, cook one minute, then stir in milk. Add baking soda, tomatoes and sugar. Simmer 10 minutes, then blend (either with an immersion blender, or in small batches in a regular blender – careful, hot liquids will explode out if you overfill!). Add salt by pinches, tasting as you go until soup tastes vibrant and properly seasoned.

Inspired by this recipe.

 

Leave a Reply

(*) Required, Your email will not be published

48 Comments

  1. Unhip Squirrel

    October 17, 2011 3:33 am - Reply

    I also love the campbell’s tomato soup, but I bet yours is better :)

    • Anonymous

      October 17, 2011 11:09 pm - Reply

      Better try it and find out ;-)

  2. Kankana

    October 17, 2011 3:51 am - Reply

    I always store some campbell soup for those super lazy soup craving days .. but i always prefer making it at home and yours looking super lovely :)

    • Anonymous

      October 17, 2011 11:08 pm - Reply

      Thank you Kankana!

  3. Rebecca

    October 17, 2011 3:57 am - Reply

    Wow, that looks amazing.  It’s awesome that those are ingredients I almost always have in the house anyway.  With a little grilled cheese?! Yum!

    • Anonymous

      October 17, 2011 11:08 pm - Reply

      Thanks Rebecca!

  4. Eric Brown

    October 18, 2011 12:32 am - Reply

    What type of canned have you used for this before  diced, crushed, or whole?  If whole do you drain them or add the juice?  Thanks

    • Anonymous

      October 18, 2011 4:43 am - Reply

      I have used canned diced and whole, and I used some juice. It doesn’t really matter because the canned tomatoes are soft they will pack into the measuring cup – even if you use crushed, it won’t affect the measurement very much, if that was your concern.

      • Eric Brown

        October 18, 2011 6:01 pm - Reply

        so for crushed did you just use one 28oz can?  Not sure what you mean by packing the measuring cup with the whole tomatoes.  Im guessing you used mostly the tomatoes and not the juice so that would mean maybe 2 28oz cans?

        • Anonymous

          October 19, 2011 2:59 am - Reply

          You could just use one 28 oz can, it will be fine! Maybe reduce the milk by 1/4 cup.

  5. Denise@ TLT

    October 18, 2011 7:54 am - Reply

    I bet yours is better, it looks delicious!

    • Anonymous

      October 18, 2011 4:22 pm - Reply

      Thanks, Denise!

    • Anonymous

      October 18, 2011 4:22 pm - Reply

      Thanks, Denise!

  6. Ali

    October 18, 2011 6:16 pm - Reply

    Yummy, never tasted tomato soup but certainly looks like I need your creamy soup to help fight off my cold. Love the photo.

    • Anonymous

      October 19, 2011 2:59 am - Reply

      Never tasted tomato soup?! Drop everything. Straight to your kitchen!

  7. Ingra

    November 4, 2011 1:41 am - Reply

    This is delicious cream of tomato soup.  Yummy!  We had it for dinner with grilled cheese on homemade jalapeno cheddar bread.  So good.

    • Anonymous

      November 5, 2011 12:11 am - Reply

      Yum, that sounds like one amazing grilled cheese!

  8. Louwrisa Blaauw

    November 11, 2011 9:58 am - Reply

    Heaven in a bowl!

    • Anonymous

      November 11, 2011 8:47 pm - Reply

      Amen!

  9. Genny

    January 4, 2012 7:33 pm - Reply

    I made this soup today, it is truly amazing ! Thank you so much for sharing.
     

  10. Andrea Wages

    January 17, 2012 12:19 am - Reply

    Dinner tonight, 5 minute bread (with an everything topping added) grilled cheese and your tomato soup.  I find websites like this often, and yours is the first to draw me in, especially with your true love of food! 

    • Anonymous

      January 17, 2012 1:46 am - Reply

      Thanks, Andrea! Glad you’re enjoying. Come back often! :-)

  11. SudokuGal

    January 23, 2012 4:11 pm - Reply

    Just tried this. Mind you, I’m not really a cook…I don’t like cooking in fact; however a couple of recipes here are making me at least try. I LOVE this soup. I probably wouldn’t make it without an immersion blender (that would take way too much time, ha). BIG YUM.

    • Anonymous

      January 23, 2012 4:39 pm - Reply

      I love that my recipes have inspired you to cook!! And I’m glad you love the soup!! :-)

  12. Yasminiska

    March 23, 2012 2:47 am - Reply

    Delicious and so simple! A must-try. This recipe is a keeper!

  13. Autumn

    June 29, 2012 9:14 pm - Reply

    We had this for dinner, it was really yummy and easy to make, especially with an injured arm. Thanks, my family all enjoyed it. =]

  14. nosmartitude

    September 4, 2012 10:45 am - Reply

    bumper crop of tomatoes just made this it’s really really good my hubby;s celiac so used rice flour in place of flour he’s really happy with it

    • foodess

      September 5, 2012 3:37 am - Reply

      Good to know it works with rice flour too! Thanks for sharing :-)

  15. Jayne

    November 4, 2012 2:16 pm - Reply

    I cannot thank you enough fot this most excellent recipe, as soon as I saw your comment about Campbells Tomato Soup I had to try it. My very italian husband was making fun of me saying that tomatoes are for sauce, shut him up after he ate it (2 bowls). The soup was delicious and so easy. I doubled the recipe and used 2 boxes of Pomi diced tomatoes with the juice and it was perfect. Thanx again for a great recipe!

    • foodess

      November 6, 2012 9:35 am - Reply

      Glad you love it as much as I do!! :-)

  16. Newcook

    November 6, 2012 7:29 pm - Reply

    Just made this tonight for some friends. I have a new immersion blender and a new cast iron pot that I wanted to try out. I have never made tomato soup before, so I was a little nervous. I gotta say, hands down, best tomato soup I have ever had!!! Thanks for the recipe. I like that it uses milk instead of the heavy cream. :) p.s. I used one 28 oz can of whole peeled tomatoes with juice and it was perfect. Can’t wait to try it with fresh tomatoes!

    • Newcook

      November 6, 2012 7:31 pm - Reply

      Oh and added some dried basil. :)

  17. Tara

    January 2, 2013 6:05 pm - Reply

    How many servings does this recipe make?

    • foodess

      January 4, 2013 10:55 am - Reply

      It makes about 5 1/2 cups of soup – so that could serve 6 people as a starter or side, or 4 people as more of a main.

  18. Amanda

    January 9, 2013 11:08 am - Reply

    Thanks for the great recipe! I’ve made this twice now, once with fresh tomato and today with the canned. Just personal preference but I actually liked the canned tomatoes better! The flavor was great both times, but with fresh I couldn’t get all the seeds out and they didn’t puree up in the blender so I had a bunch of weird seeds popping up in my lovely creamy soup. I just have a weird hatred of tomato seeds. Anyways, the soup is delicious and I even fed it to my picky 3 year old and got her approval too!

    • foodess

      January 9, 2013 11:42 am - Reply

      That’s great, Amanda! Glad you and your little one enjoyed it. I like canned tomatoes best except when tomatoes are at their peak!

  19. Helen Shideler

    February 3, 2013 9:23 am - Reply

    Just made this again – perfect on a snowy day!

  20. Cindy Tracey

    April 20, 2013 6:31 am - Reply

    I make this soup often. It is easy and delicious!! I use canned because of the time of year and don’t even need to add salt. There is enough salt in the tomatoes for my taste. Thanks, Jenn. I love making my own healthy soups and with naan bread…..yum!

    • Judy

      August 20, 2013 8:44 am - Reply

      My tomatos are coming on like crazy, I’m looking to can some cream of tomato soup, can I do that with this recipe ?

  21. Angela

    September 10, 2013 1:40 pm - Reply

    Does it freeze well?

    • foodess

      September 11, 2013 9:24 am - Reply

      I haven’t done it, but others have told me that yes it does! :)

  22. Myron

    September 30, 2013 12:39 pm - Reply

    I think the soup is great as shown in the recipe. I question the use of sea salt by many cooks now and find i would rather use table salt which has as much sodium as sea salt (WITHOUT ALL THE IMPURITIES CONTAINED IN SEA SALT). But be careful if you intend to add salted crackers while consuming the soup as it adds more sodium than you need, especially if you on a restricted sodium diet due to heart conditions.

  23. Jan Turner

    October 7, 2013 7:51 am - Reply

    Do you seed the tomatoes after peeling?

  24. Diane Ens

    October 27, 2013 7:46 am - Reply

    I love Campbell’s Tomato Soup too, so I really wanted to try this recipe. I had garden tomatoes to use up, which I blended whole, used almond milk, and apple sauce instead of oil. Turned out very good!

  25. RhondaGreenMcFarland

    January 16, 2014 6:09 am - Reply

    Delicious. I appreciate the baking soda tip!

  26. RhondaGreenMcFarland

    January 16, 2014 6:14 am - Reply

    Just put my soup in a rice cooker set on warm. This is a great recipe to double. I can take it to work with me & feed many hungry customers.

  27. Jen

    March 24, 2014 2:42 am - Reply

    I finally tried this last night and it was fantastic. Super easy and tasted great.