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Tomato Soup Recipes

Category Soups
Tomato soup is a delicious, yet simple soup to make. Making your own tomato soup gives you the opportunity to experiment with a variety of tomatoes to find the perfect flavor. This page contains tomato soup recipes.


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

February 3, 2010

So Easy and comes out every time.



Melt butter and stir in flour. Keep your heat down low.

Add tomato juice, I like to use my thick home canned juice, blend in with flour mixture.

Add soda and minced onion. Bring to simmer and heat 5 minutes.

Add milk, heat thoroughly and serve.

Source: My Mother

By latrtatr from Loup City, NE

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By 3 found this helpful
August 13, 2015

An easy supper using the fresh summer bounty!

Total Time: 30 minutes

Yield: 2 servings



  • 4 cups tomatoes, diced
  • 1 small onion, diced
  • 2 cups chicken stock
  • 1 Tbsp fresh basil, minced
  • 1 Tbsp garlic salt
  • 1 Tbsp sugar (optional)


  1. Add the onion and tomatoes to the chicken stock, bring to a boil.
  2. Simmer on low for 20 minutes, adding remaining ingredients. Add additional seasoning if desired (I didn't).
  3. Let cool. Whirl with an immersion blender.
  4. Serve with grilled cheese sandwiches on the side.
Comment Was this helpful? 3

September 5, 2012

I made this fresh tomato soup using only a couple of days harvest of heirloom tomatoes (7 lbs!) from this year's garden. I also grew the basil, garlic and zucchini. I thought it turned out really well. It was even better the next day.


If you don't want to make such a big batch, just scale down the ingredients. This type of soup is very forgiving so I bet you could add in any other herbs or veggies that you may have on hand.

Total Time: 3

Yield: 12


  • 12 cups tomatoes, chopped
  • 4 cups onions (2), diced
  • 4 Tbsp garlic (1 head), minced
  • 1 cup celery (2), diced
  • 1 cup carrots (2), diced
  • 1 cup zucchini (1), diced
  • 2 Tbsp olive oil
  • 2 cans (6 oz) tomato paste
  • 1 qt liquid (water or stock)
  • 1 cup basil, chopped
  • 1 Tbsp cider vinegar
  • salt and pepper to taste


  1. Heat olive oil at a medium heat in a heavy bottomed pot. Add onions and cook for a few minutes, then add minced garlic. Cook mixture until the onions are softened but not brown, stirring often.
  2. Add celery, carrot and zucchini. Cook about 5 minutes until softened, then add chopped tomatoes, tomato paste and cider vinegar.
  3. Add liquid to make soup like consistency (about 1 qt.) and stir well. Heat mixture to just a boil, making sure not to allow bottom to scorch.
  4. Turn heat to low and keep soup on a simmer for about an hour. The longer it cooks, the more broken down the tomatoes and vegetables will be.
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  6. When soup is done, remove from heat. Add chopped basil. Use an immersion blender to process the basil, tomatoes and vegetables into a slightly chunky consistancy. You can also use a blender, just be sure to remove but cover the top to allow the steam to vent. Add salt and pepper to taste.

We served up some grilled cheese sandwiches to round out our lunch. I garnished the soup with some more chopped basil and parmesan cheese. It would be great with crunchy cheese croutons too. My husband thought it would have made a great pasta sauce if we had cooked it down for longer.

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By 1 found this helpful
January 28, 2012
This is especially good using homegrown tomatoes in the summer, but it's still good with store bought tomatoes as well. You can even use canned tomatoes. Very yummy and good for you!


  • 4 medium size tomatoes, washed and quartered
  • 1 Tbsp. minced onion
  • 1/2 bay leaf
  • 1 clove garlic
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • salt and pepper, to taste
  • 1 tsp. sugar


Wash and quarter tomatoes. Add rest of ingredients. Simmer 10 minutes; rub through a sieve. Melt 2 tablespoons butter in saucepan; add 2 tablespoons flour. Add the hot tomato puree. Heat to boiling. Add salt and pepper, to taste and 1 teaspoon sugar. Serve at once.

Servings: 6-8
Prep Time: 20 Minutes
Cooking Time: 15-20 Minutes

By Robin from Washington, IA

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July 30, 20081 found this helpful

In a blender, cover and process a cup of tomato juice with half of the tomatoes, cucumbers, peppers, onion, thyme, and garlic until chopped. Pour in a large bowl or container. Repeat.

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By 1 found this helpful
December 20, 2010

Saute onion in oil in large saucepan until softened. Add remaining ingredients. Cook, uncovered, over low heat for 20 minutes or until tomatoes have softened and liquid has reduced.

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By 1 found this helpful
March 14, 2008

Wash and clean tomatoes; cut out stems and any bad parts. Cut in halves or quarters and add onions, parsley, and bay leaves; cook 2 hours and strain.

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By 1 found this helpful
October 24, 2007

Peel tomatoes by dropping into boiling water until skins crack (about 1 minutes). Slice onions; put tomatoes, onions, and celery in big pot. Cover and simmer for about 20 minutes.

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By 1 found this helpful
December 29, 2006

Recipe for Tomato Sip. In large saucepan, combine bouillon, tomato juice, lemon, cloves, basil; simmer 5 minutes, strain. stir in salt and sugar. Serve hot in mugs or cups.

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By 0 found this helpful
February 24, 2009

This recipe is less than $1.00 per serving. Chop and fry onion/garlic until soft, add tin tomatoes, stock cube, water. Blend until smooth, put back on heat, add salt, pepper, ketchup to taste. Stir in basil.

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By 0 found this helpful
November 21, 2012

This is a fun, delicious soup to make! Very good flavor with a bit of a bite to it!

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Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

June 27, 20171 found this helpful

Begin with a can of whole peeled tomatoes and add your own additional veggies and spices for a quick and delicious soup. This page contains an easy tomato soup recipe.

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October 22, 20140 found this helpful

This page contains tomato bisque recipes. A rich, creamy soup can be prepared at home with chunky or crushed tomatoes and seasonings.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
September 22, 2010

I am looking for a recipe for homemade tomato soup. It has chunks of tomato in it. I had to pick all my tomatoes as it is supposed to be frosty tonight! Thank you.

By Susan from Vernon, BC Canada


September 23, 20100 found this helpful

Peel the number of tomatoes you want to use, for 2 that would be equilevant of 4 large tomatoes, cut them in chunks and put them into a large stew pot. Peal and chop or dice 2 good sized potatoes and add them to the tomatoes. Bring to a good simmer and when they are juiced as much as they will water may be added as desired. You want enough to make it quite soupy. Season with salt and pepper and any other seasoning you like with tomatoes. I only use a hot pepper out of the pepper sauce bottle. If you would like some meat in your soup you can add some well-cooked meat of choice. I prefer only tomatoes and potatoes. The cooking process should be ready in 30 minutes or less.
This is the way my mother made it as I was growing up and the way I have made it for 50 plus years, as I had home-grown tomatoes available.

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September 24, 20100 found this helpful

If you have too many to use right away, I would stew them and can them for future use. Just slip the skins in hot water, then slice the tomatoes into quarters and stew until tender. I can them in pints so I can use them in soups or just for stewed tomatoes for the two of us.
My favorite tomato soup recipe is as follows-

2 C tomato juice or stewed tomatoes
4 T butter
1 t salt
1 1/2 C milk
1/4 C flour
1/4 t soda
1 T minced onion (optional)

Melt butter, add flour and stir. Add tomatoes, blending with the flour mixture. Add soda and minced onion. Return to heat and cook for 5 minutes. Add milk, heat and serve.

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By 0 found this helpful
March 29, 2016

I need a simple recipe for our church group for tomato cheddar soup for serving 50 people.


August 9, 20170 found this helpful

The Washington Post has an excellent Tomato-Cheddar Soup Recipe. The recipe has some good tips and cooking secrets by Linda Carucci. One of her secrets tells you to use baking soda to neutralize the acid in the tomatoes, plus it stops your milk from curdling. The recipe will make 4 to 6 servings. I would say 5 servings is a good number to use to calculate the recipe. You will need to make 10 times this recipe to feed 50 people. You can find her recipe here:
https://www.was  rm=.8e5a095a74a7

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

December 13, 20100 found this helpful


  • 2 qt. tomato juice
  • 8 slices bacon
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 tsp. garlic salt
  • 1 cup uncooked instant rice
  • 1 cup water


In a skillet fry bacon crisp. Crumble bacon and reserve. Save 2 tablespoons of bacon drippings in skillet. Add onion, celery, peppers and water; cook until tender.

Heat tomato juice. Add tender veggies from skillet, garlic salt and bacon; let simmer on low for about 30 minutes.

Ten minutes before serving, add rice and let stand, covered. Serves 12 with a cup of soup, less if bowls are used as main course.

By Robin from Washington, IA

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March 17, 20100 found this helpful


  • 4 cups tomato juice
  • 1/2 head shredded cabbage
  • 1 finely chopped onion
  • 4 stalks chopped celery
  • 1 tsp. garlic powder
  • dash oregano


Bring tomato juice to a boil; then reduce to simmer. Add cabbage and simmer 1 hour. Add seasonings and serve.

By Robin from Washington, IA

Comment Was this helpful? Yes

February 2, 20100 found this helpful

I know what's in it and there are no preservatives


  • 2-8 oz. cans of tomato sauce with no salt added (even store brands work)
  • 8 oz. can of water
  • 8 oz. can of heavy cream
  • 1 tsp. beef base (I use Better That Bouillon)
  • 1/2 tsp. salt (I use Celtic sea salt)
  • 1/2 tsp. sugar
  • 1/4 tsp. meat tenderizer (I use the kind without MSG)
  • 2 shakes of paprika
  • 3/8 tsp. onion powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. dried sweet basil


Mix all together, bring to boil and simmer at least 5 minutes. I let it simmer for about 20 minutes. It mixes the flavors well. This is delicious and the fat helps to slow the carbs from getting into the blood too fast and tastes fantastic.

I've tried it with tomato paste and no matter what I do, I can't get it to taste like the one with tomato sauce.

Servings: 24.5oz
Time:20 or so Minutes Preparation Time
5-20 Minutes Cooking Time

Source: Good Housekeeping Cookbook. It's an old book. I also changed some of the ingredients.

By c t from San Pedro, CA


Homemade Tomato Soup

This sounds like a good recipe. I was wondering why the meat tenderizer? (05/22/2009)

By merlene

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October 26, 20090 found this helpful

I would like a simple recipe for tomato (or cream of tomato) soup. It cannot have beef or chicken broth, or any meat or meat-by-product in it. Thanks!

Maryeileen from Brooklyn OH


Tomato Soup Recipe

As a long-time vegetarian, I love to cook soups without benefit of any meat products. Lipton Onion soup packets make a great start, water, canned stewed tomatoes (or fresh, if you have), cabbage, sliced thin, onions, carrots .... Place all in a large pot, simmer for an hour and it's just the nicest meal going. I've also got a great gazpacho recipe (my favourite snack). (10/05/2006)

By wordswork

Tomato Soup Recipe

In reference to making homemade Cream Of Tomato soup, here is a saying that will help your tomato soup not to curdle:

"Add Red to White and You Will Never Be Blue".

In other words, heat the tomatoes and milk in separate pans. Add the hot tomatoes to the milk so it will not curdle. Got it? In essence, if you add the hot tomatoes to the hot milk, you won't be sad with the results as it will not curdle.

By Linda from PA

Tomato Soup Recipe

I'm sorry but I equate Tomato Soup with all childhood illnesses! LOL My mom and grandmother knew of NO other food than this when I was ill. I haven't had more than two cans since I became an adult. I've tried to get over this, but this association is imprinted in my brain, so I avoid any thought of eating Tomato Soup although it MAY have helped to keep me well? This MIGHT not have happened to me had they alternated with TYPES of soups, a good tip for moms!

God bless mothers who nurse their sick children with soups, a proven food to feed them MOST of the time. : ) (10/08/2006)

By lyndagayle62

Tomato Soup Recipe

Tomato soup without milk/cream

*This takes the acid out and is not really needed unless you add milk/cream.

Bring tomatoes to a boil remove from heat. Add baking soda (use a deep pan as this will foam up). As soon as foam settles, eat up!

For creamy tomato soup, just add milk or cream to the above (after you've done the soda) till the consistency you like. Reheat if needed from the cold milk (10/09/2006)

By Carla

Tomato Soup Recipe

In saucepan combine tomatoes, onion, sugar, 3/4 tsp. salt, paprika and pepper. Bring to a boil. Reduce heat. Simmer gently for 10 minutes. Press mixture through a sieve. In separate saucepan melt margarine. Stir in flour, salt and pepper. Cook stirring over low heat until mixture is smooth and bubbly. Remove from heat. Slowly add milk. Return to heat. Cook and stir until smooth and thick. Add hot tomato puree, stirring constantly to keep from separating. Heat almost to boiling. Serve at once.

My family really likes this soup, it is a bit of work but very good. (10/14/2006)

By gigik

Tomato Soup Recipe

Thanks to all, especially Carla and gigik! (10/15/2006)

By Maryeileen

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May 18, 20090 found this helpful

Melt margarine; add flour, onion, sugar, salt, pepper and 1 cup tomato juice. Cook, stirring constantly, until thick. Remove from heat.

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October 1, 20060 found this helpful
Click to read more ideas from older posts on ThriftyFun.
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