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I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food.
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Nutritional Facts 1 cup equals 120 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 1,270 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Simple Tomato Soup in Taste of Home February/March 2013
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Reviewed on May. 23, 2013 by minnie
I love this soup! I use organic tomatoes and organic vegetable broth instead of chicken broth, it turns out SO yummy.
Reviewed on Apr. 09, 2013 by JerseyGal262
I halved the recipe to make four servings just for me. It was excellent and I'll be making it again. Lots of possible variations depending how spicy one likes it. I tossed in some extra dried basil and oregano and a shake of freshly ground pepper. Using yellow onion was fine. Very tasty.
Reviewed on Mar. 30, 2013 by Arista137
This was super easy and delicious! I added 1/2 teaspoon garlic salt and 1/2 teaspoon oregano to give it a little extra flavor. I will be making this again!
Reviewed on Mar. 17, 2013 by gingerriss
i didnt like this one
Reviewed on Feb. 26, 2013 by lpieper2013
My husband loves this Tomato soup! He says no more canned tomato soup. I altered the recipe with adding a handful of sliced mushrooms to the soup, and I had a 32 oz container of Chicken broth so I added a little extra water. Turns out great!
Reviewed on Feb. 18, 2013 by Ramona_Moody
This has become part of my recipe collection!I did make a few changes as I like a creamer tomato soup:½ cup flour1 carton (32 ounces) chicken broth; reduced sodium or no sodium broth1 (15 oz can) tomato sauce1 to 2 cups heavy cream or ½ & ½I did the butter/flour sauté according to the directions but then I added it to the blender with the diced tomatoes and pureed it all up and poured it into a stock pot and gradually whisk in broth and tomato sauce. Then I cooked it to the directions and then added cream and simmer just until hot but not boiling.
This has become part of my recipe collection!
I did make a few changes as I like a creamer tomato soup:
½ cup flour
1 carton (32 ounces) chicken broth; reduced sodium or no sodium broth
1 (15 oz can) tomato sauce
1 to 2 cups heavy cream or ½ & ½
I did the butter/flour sauté according to the directions but then I added it to the blender with the diced tomatoes and pureed it all up and poured it into a stock pot and gradually whisk in broth and tomato sauce. Then I cooked it to the directions and then added cream and simmer just until hot but not boiling.
Reviewed on Feb. 16, 2013 by hamsamiches
I made this exact the first time and while the flavor was very good, I also thought it was too thin for dipping like keverwann said. I made it again today but instead doubled everything except for the chicken broth, which I only used a 32 oz. carton. And I use sweet onions instead of red - not sure how much of a difference that makes. Blended all with my immersion blender and the consistency was perfect. This is an awesome, quick and easy recipe for when I don't have fresh tomatoes to make soup out of, and so much better than condensed!
Reviewed on Feb. 13, 2013 by catojo
Made this today for a teacher's appreciation dinner. Just got an email that a lot of the teachers want the recipe!!Making this again for my family this weekend.
Made this today for a teacher's appreciation dinner. Just got an email that a lot of the teachers want the recipe!!
Making this again for my family this weekend.
Reviewed on Feb. 01, 2013 by lydiawoz
I am so glad I found this recipe! It is the best! The only change I made was to add a little half and half right before I served it because I like a creamy tomato soup. I served it with shredded parmesan cheese and homemade croutons. Try this-you won't be disappointed.
Reviewed on Jan. 31, 2013 by Becky.Hoff
Best tomato soup ever!
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