Tomato Soup French Dressing

Quick and easy French dressing

The Spruce / Diana Rattray

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 28 servings
Yield: 3 1/2 cups
Nutrition Facts (per serving)
95 Calories
8g Fat
7g Carbs
0g Protein
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Nutrition Facts
Servings: 28
Amount per serving
Calories 95
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Total Sugars 6g
Protein 0g
Vitamin C 0mg 2%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Though its origin is hard to pinpoint, the tomatoey preparation that is known as French dressing has been around since the late 19th century. Not French, but a hundred percent a product of American cuisine, French dressing has gone through many variations, many containing ketchup, but most leaning toward the use of tomato soup. Different herbs and seasonings are used, but in general Worcestershire sauce and vinegar are always present. Easy to make, and with a strong flavor, this dressing takes just 5 minutes to come together and can be used in a variety of ways, not just as a dressing for greens. Our recipe is a healthy variation in which you'll put only fresh and wholesome ingredients, without added salt, sugar, or preservatives. If needed, use low-sodium soup and taste test before adding additional salt.

This dressing can be a new asset in your weekly menu, as its sweet, salty, umami, and tangy flavors go well with many other dishes, far beyond salads. Drizzle the dressing on top of a ham and cheese sandwich for a flavorful touch, use it as a dip for chips and crudités, or mix it with hard-boiled egg yolks to make the filling for deviled eggs. French dressing can be combined with other ingredients to make tasty preparations: mix it with sour cream to make a creamy dip for mozzarella sticks or tempura vegetables, add it to cream cheese to make a spread for sandwiches and wraps, or use it as-is to make cold pasta or potato salads. The dressing can be adjusted to your taste, with a little more or less paprika. It can be kept in the fridge for up to five days.

Many variations of French dressing include herbs or other sweeteners like honey instead of sugar, but for our recipe we kept it traditional. If you, however, want to use fresh herbs, we recommend mixing the recipe as per the method and adding chopped fresh herbs just to the amount of dressing you are going to use during your meal. Fresh ingredients like parsley and basil, and even fresh garlic cloves, start to decay faster than the other components. In either case, use the amount you need and place the dressing back in the fridge, covered, to ensure it will keep for the full five days.


  • 3/4 cup sugar

  • 1 cup vegetable oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground paprika

  • 1 (10 3/4-ounce) can condensed tomato soup, undiluted

  • 1/3 cup cider vinegar

  • 1 small onion, grated

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Combine ingredients in the blender and process or whisk until smooth and well blended.

  2. Store in a tightly covered container in the refrigerator. Makes about 3 1/2 cups.