Tomato Soup Recipe - Easy & Creamy!

with Sharon Peterson

This is an easy and creamy tomato soup recipe using home-canned tomatoes. Quick and easy with ingredients you most likely have on hand.

Please note: This is not a recipe for canning. It is a recipe for a delicious dinner using home-canned tomatoes.  There is a distinct difference.  :)  Please don't make this and try to preserve it.  

If you like this recipe, you can find it and more recipes like it in my Simply Canning School.

Tomato Soup Recipe

Tomato soup.


    White Sauce:   (This is how I make it... you can use whatever white sauce you prefer.)
  • 2 T  butter
  • 2 T  flour
  • 1 tsp dried basil (optional)
  • 2 cups milk


Make the tomato mixture. 

Bring tomatoes, celery and onion to a boil and keep at a low boil for 10 minutes. Continue simmering if needed until onion and celery are soft. Remove from heat.

Puree tomato mixture in the blender. (I like to allow it to cool a bit for easier handling. Otherwise, be careful, as it will be hot. Do not let it splash on you.)

Make a white sauce.

Heat butter in sauce pan until melted. Add your flour and mix well until bubbly.  

Slowly pour in your milk, stirring with a wire whisk constantly. As the milk heats up the butter melts and the flour mixes in clump free! 

Stirring constantly, simmer until thickened. Stir in basil or any other desired spices.

Combine, make it as creamy as you'd like.  

Stir white sauce into the tomato puree. 

If you like more tomatoey (I think I just made that word up), use less white sauce; if you like very creamy tomato soup, dump it all in!  Heat through and serve.

Goes great with crackers, toast, or (our favorite) grilled cheese sandwiches. Yum!


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