Tomato Soup Recipe

I learned how to make a tomato soup recipe years ago. It can be made with a water base or a creamed base. These recipes can be made with only tomatoes as the main ingredient or with many other vegetables added. Most of us think of this wonderful plant as a vegetable when it actually is considered a fruit.

It is the most common plant grown by home gardeners. Can you believe that this delicious edible fruit was once considered poisonous? I would not think of running out of these; fresh, canned as tomatoes, canned as juice, canned as paste and canned as sauce. But what about ketchup and all the sauces containing tomatoes; I could not be without those either. I even love tomato jam; see how important they are.

After I learned how to make a tomato soup recipe I realized how important this soup is along with all the other tomato products. This soup is the one of the most popular flavors sold by commercial soup makers like Campbell’s. In fact, by keeping cans of this soup in your kitchen pantry, many recipes can be quickly prepared like pasta, rice, meatloaf and many more; you can even make a tomato cake which is very good. Tomatoes have many health benefits; that is excluding the cake! They are filled with antioxidants protecting cells from some cancers and heart disease. They are also high in vitamins A and C; all these things make them so valuable to our diet. A hot bowl of tomato soup recipe with a grilled cheese sandwich makes a warming lunch in the cold winter; and so easy to make.


  • 2 Cups cooked or canned tomatoes
  • 1 Tablespoon minced onion
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Teaspoons sugar
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 4 Cups milk or cream
  • Dash cayenne (optional)

Cook tomatoes, onion, salt, pepper, cayenne and sugar on medium heat for 15 minutes. In another pan melt the butter and then blend in the flour. Add the milk gradually stirring constantly. Add the tomato mixture gradually to the milk mixture stirring constantly. Heat until hot but DO NOT boil. Serve immediately.


  • 2 Cups canned tomatoes (not strained)
  • 3 Tablespoons melted butter
  • 3 Tablespoons flour
  • 2 Cups milk

Put tomatoes on to heat while making white sauce.

Combine butter and flour and blend; add milk slowly while stirring to blend.

Slowly add white sauce to hot tomatoes while stirring.

Season with salt and pepper to taste; serve immediately.


  • 4 Cups fresh tomato juice
  • ½ Cup chopped cucumber
  • ¾ Cup chopped green bell pepper
  • ¼ Cup finely chopped celery
  • 1 Tablespoon olive oil
  • ½ Teaspoon pepper
  • 1 Teaspoon basil
  • ½ Teaspoon minced garlic

Combine all ingredients; cover and chill overnight.


How to Make a Mexican Tomato Soup RecipeMexican Tortilla Soup Recipe
  • 2/3 Cup diced green bell pepper
  • 2/3 Cup diced onion
  • 1 Tablespoon cooking oil
  • 3 Teaspoons minced garlic
  • 2 Teaspoons salt
  • 1 Teaspoon black pepper
  • 1 Teaspoon dried oregano
  • 1 Teaspoon ground cumin
  • 2 Teaspoons dried thyme
  • 1 Teaspoon cayenne pepper
  • 2 Cups chicken broth
  • 4 Cups crushed canned tomatoes
  • 2 ½ Cups sour cream
  • ¾ Pound cooked and shredded chicken
  • ½ Cup chopped cilantro
  • 6 Corn tortillas
  • 1 Cup vegetable oil for frying

Sauté bell pepper and onion in oil in large Dutch oven.

Add garlic, salt, black pepper, oregano, cumin, thyme and cayenne pepper; sauté 3 minutes.

Stir broth into vegetables; bring to a boil and simmer 15 minutes.

Add tomatoes and simmer 15 minutes longer.

Pour 2 cups warm soup liquid into bowl; whisk sour cream into liquid.

Add mixture into Dutch oven with mixture; stir in chicken and cilantro.

Cut tortillas in 2 inch strips; heat oil in large skillet and deep fry in small batches until crisp; drain.

Ladle soup into bowls and garnish with fried tortilla strips.


Learn how to make this tomato soup recipe it is made with tomato juice, tomatoes and Bloody Mary mix; if you make homemade Bloody Mary mix, it is extra delicious.

  • 2 Quarts Bloody Mary mix
  • 12 Ounces tomato juice
  • 3 Peeled cucumbers
  • 1 Large onion
  • 1 Green bell pepper
  • 1 Stalk celery
  • 2 Large fresh tomatoes
  • 5 Tablespoons wine vinegar
  • 5 Tablespoons sugar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 4 Tablespoons olive oil

Stir together Bloody Mary mix and tomato juice in a large pot; set aside.

In food processor, blend cucumbers, onion, bell pepper, celery and fresh tomatoes.

Add vegetable mixture to Bloody Mary mixture and stir to blend.

Add vinegar, sugar, lemon juice, Worcestershire sauce and oil; stir to blend.

Refrigerate before serving; great for summer.


  • 3 Large diced fresh tomatoes
  • 1 Medium sliced onion
  • 3 Tablespoons butter
  • 1 Teaspoon garlic salt
  • ¼ Teaspoon sage
  • ¼ Teaspoon rosemary
  • 2 Chicken bouillon cubes
  • 3 Tablespoons cornstarch
  • 1 Egg yolk
  • 4 Tablespoons whipping cream
  • Salt/pepper to taste

Melt butter in saucepan; add tomatoes, garlic salt, sage, rosemary and sauté for 5 minutes.
Add 2 ½ cups water and bouillon cubes; bring to boil, reduce heat and simmer 25 minutes.
Make paste with cornstarch and 3 tablespoons cold water.
Strain soup, add cornstarch paste and bring to a boil stirring constantly until thickened.
Combine beaten egg yolk with whipping cream; stir into hot soup AFTER removing from heat.