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Simple Tomato Soup Recipe

Simple Tomato Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 1/4 cup butter
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 1 carton (48 ounces) chicken broth
  • Grated Parmesan cheese, optional


  • 1. Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  • 2. Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese. Yield: 8 servings (2 quarts).

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.

Reviews for Simple Tomato Soup

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Reviewed Jan. 25, 2016

"Quick, easy and Oh so good! First time I ever made tomato soup, and it was the BEST!"

Reviewed Sep. 21, 2015

"Oh goodness is this good! Canned soup will never compare! The only tweak I made was I only had a 32oz carton of chicken broth, but I like a thicker soup anyway."

Reviewed Aug. 31, 2015

"I used plain diced tomatoes, and italian seasoning mix and fresh basil, and then tossed in approximately 9oz of cooked cheese ravioli! Never would I have imagined how easy it is to make homemade tomato soup!"

Reviewed Oct. 25, 2014

"Is the amount of sodium correct for this recipe? Seems waaaaay out of line."

Reviewed Dec. 5, 2013

"This was a good base soup recipe. I did thicken mine up a bit more and added freshly ground black pepper and fresh chopped basil. I also made parmesan crisps to float on top. The second time I made this I added some roasted red peppers. This took it to the next level. Delicious!!!!!"

Reviewed Aug. 6, 2013

"Super easy and very good flavor. I didn't read the reviews beforehand, but I agree that it is too thin. Next time I make it I will take steps to thicken it up a bit."

Reviewed May. 23, 2013

"I love this soup! I use organic tomatoes and organic vegetable broth instead of chicken broth, it turns out SO yummy."

Reviewed Apr. 9, 2013

"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 Mar. 30, 2013

"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 Mar. 17, 2013

"i didnt like this one"

Reviewed Feb. 26, 2013

"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 Feb. 18, 2013

"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 Feb. 16, 2013

"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 Feb. 13, 2013

"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 Feb. 1, 2013

"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 Jan. 31, 2013

"Best tomato soup ever!"

Reviewed Jan. 30, 2013

"Delicious. Made a few changes though as I only had plain diced tomatoes and no fresh garlic on hand. Added some basil, oregano, garlic powder and some peppper to the recipe. Wasn't keen on the texture of the finished product, so put the whole thing in the blender. Was more than excellent .. even my soup-hating husband said it was good. Will make again, but maybe try a can of crushed tomatoes instead of the diced."

Reviewed Jan. 26, 2013

"Very good use of put-up garden tomatoes. A little too thin for dipping grilled cheese sandwiches in though. I'll make it with more flour for thickening next time."

Reviewed Jan. 24, 2013

"This soup was delicious."

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