Creamy Tomato Soup

Life has changed drastically for our family in the last 11 years. Eleven years ago, we were living on top of a mountain outside Asheville, NC where we had a huge garden & I canned all summer long. I always made sure to can at least two dozen quart jars of tomato juice just so I could make my cream of tomato soup until the next year’s garden started producing.

Now we live in a high-rise in the heart of downtown Denver, CO & I no longer have my garden, nor do I can anymore. (Our daughter was 9 years old before she knew you could buy jam in the grocery store.) And while, yes, home canned tastes incredible, store bought tomato juice works just as well & this cream of tomato soup recipe is still a staple in our house.

Tomato soup in ceramic bowl on wooden background.

 

Cream of Tomato Soup

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 12 oz can evaporated milk
  • 1/4 cup milk
  • 1 quart tomato juice
  • 1/4 cup tomato paste
  1. Melt butter. Whisk in flour.
  2. Whisk in milk. Heat until thickened.
  3. Whisk in tomato paste.
  4. Stir in tomato juice. Salt & pepper to taste.
  5. Heat through.

 

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2 comments

  1. What an easy recipe for creamy tomato soup. I just have done it with slow roasting Roma tomatoes in the oven for two hours along with basil, whole peeled garlic pieces,with drizzled evoo . I then blend them all together after being cooled down and add half and half mix them together !

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