Creamy Homemade Tomato Soup Recipe

Homemade Tomato Soup in a bowl with cream and croutons

4.94 from 15 votes

Creamy Homemade Tomato Soup Recipe

Best Tomato Soup Ever. You're going to love this tested-till-perfect healthy recipe using canned tomatoes, milk, and a pro secret ingredient.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: American

Keyword: Best Tomato Soup, Easy Tomato Soup, Homemade Tomato Soup, Soup from Canned Tomatoes, Tomato Soup Recipe

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

4 tbsp butter
½ cup diced onion
2 tbsp all-purpose flour
2 cups milk preferably whole
¼ tsp baking soda
3 ½ cups canned diced tomatoes include the juice
2 tsp granulated sugar
salt to taste

US Customary - Metric

Instructions

Heat the butter in a large dutch oven over medium heat. Add onion and 1/2 tsp kosher salt. Cook until softened and translucent (not browned), about 6 minutes.
Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk.
Add baking soda, tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below).
Add more salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned (see note below).

Notes

On seasoning to taste, I use about 2 tsp kosher salt, but it really depends if the butter and tomatoes had salt.

To blend the soup in a regular blender, you must work in small batches as hot liquids will come shooting out if you overfill. Do a few ladlefuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.

Nutrition