Creamy Tomato Soup

Laurie Sanders


I cannot abide store bought canned tomato soup. Homemade soup is another matter! My mom used to make a version of this and can it herself. My sister gave me this recipe and I tweaked it from there.

★★★★★ 1 vote
A crowd
1 Hr
20 Min
Stove Top


3 can(s)
crushed tomatoes (15 oz size) (you can use whole stewed tomatoes if you want)
1 can(s)
tomato sauce (15 oz size)
rib of celery, finely chopped
1 medium
onion, finely chopped
2 clove
minced garlic
2 Tbsp
4 Tbsp
1/4 - 1/3 c
white sugar
2 tsp
kosher salt
1/2 tsp
black pepper
1/4 tsp
cayenne pepper
5-6 c
half and half or milk
1 pinch
baking soda


1Melt the butter in a frying pan and saute celery and onions until tender. Add the garlic and saute a little more until the garlic is almost tender.
2Meanwhile, puree 2 cans of the tomatoes in a blender until smooth and pour into a soup pot. Add onion/celery/garlic mixture to the blender along with the remaining can of tomatoes, flour and spices. Blend until smooth and add to soup. Begin to heat up on medium high.
3Add a pinch of soda to the tomato mixture and continue to heat. As it begins to warm and get steamy, add the half and half (or milk). Continue to heat on medium low stirring from time to time until hot.
4Eat it with a grilled cheese sandwich on a cold and rainy day!

About Creamy Tomato Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Tomato