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.
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
- Melt butter. Whisk in flour.
- Whisk in milk. Heat until thickened.
- Whisk in tomato paste.
- Stir in tomato juice. Salt & pepper to taste.
- Heat through.
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 !
This is definitely easy & a go to when you need something fast!