Easy Creamy Tomato Soup

Creamy Tomato Soup
Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings (7)

Canned tomatoes make this soup a snap to fix, and it tastes great! Top it off with some chopped fresh basil leaves or grated Parmesan cheese.

Serve the tomato soup with crackers or make a lunch with grilled cheese sandwiches and tomato soup.


What You'll Need

  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon (scant) ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes (undrained)
  • Optional: 1/4 cup basil leaves (chopped, or fresh grated Parmesan)

How to Make It

  1. In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender.
  2. Stir flour into the vegetable mixture, stirring until well incorporated. Continue cooking, stirring constantly, for 2 minutes.
  3. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Remove from the heat and set aside.
  1. Dice tomatoes smaller or puree in a blender or processor, if a smoother soup is desired.
  2. Heat tomatoes in a separate saucepan.
  3. Put the thickened sauce back on medium-low heat and gradually add the tomatoes, stirring constantly.  Heat through.
  4. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.

More Tomato Soup Recipes

Fresh Tomato Soup with Rice
Easy Tomato Bisque


Nutritional Guidelines (per serving)
Calories 260
Total Fat 15 g
Saturated Fat 8 g
Unsaturated Fat 5 g
Cholesterol 70 mg
Sodium 314 mg
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)