Decandent Tomato Soup Recipe

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decandent tomato soup

Julie Tholen


This recipe is adapted from one I got at the Lenten Soup Suppers held at St. Andrew's Catholic church in St. Paul...every soup was vegetarian. Well, I got an itch for this soup and found the recipe, but of course I didn't have all the ingridents so I had to improvise. The result was very tasty indeed and very rich...

I will post the original recipe "St. Thomas' Tomato Soup" tomorrow

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15 Min
20 Min


2-8oz can(s)
tomatoes, canned with juice diced
1-6oz can(s)
evaporated milk
1/2 c
chopped onion
1/4 c
1 1/2 tsp
poultry seasoning
chicken bouillon cube
2 c
4 Tbsp
1/3 c
rich, mild hard cheese (parm, etc.) optional


1melt the butter in a heavy skillet
2add chopped onions and saute
3add the flour and poultry seasoning to the onions and cook until brown / tender
4in a heavy pot heat combine water, milk, tomatoes with juice, bouillon cube and bring to a low boil.
5reduce heat and add in to liquid the cooked & seasoned floured onion mixture.
6If you want REALLY rich soup, grate in the cheese or use the left over rind / heel of a hard cheese... I just drop it in...
7simmer for 20 minutes.

About this Recipe

Course/Dish: Other Soups