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Creamy Tomato Soup

 Creamy Tomato Soup
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
4 ServingsPrep/Total Time: 20 min.


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


  • 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.
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.