Creamy Tomato Soup Recipe
Creamy Tomato Soup Recipe photo by Taste of Home

Creamy Tomato Soup Recipe

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I can a lot of tomato juice, which makes this recipe even more economical. My husband really enjoys this soup, so I like to pack it in his lunch.—Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 2 cups milk, divided
  • 4 cups tomato juice, heated
  • Chopped fresh parsley

Nutritional Facts

1 serving (1 cup) equals 143 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 937 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.
Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p19

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Reviewed Mar. 1, 2016

"One of my favorite ways to use my canned tomato juice and it is so easy and flavorful."

Reviewed Feb. 11, 2011

"Flavor is good but I got lumps in the soup from the white sauce base. I should have used a whisk rather than a spoon to stir. I think I'll try another recipe."

Reviewed Jun. 4, 2009

"thanks.  I just printed this recipe for tomato juice that I can.


Reviewed Jun. 4, 2009

"I double this recipe for parties and it is always a hit!"

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