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10 Minute Tomato Soup

Total Time

Prep/Total Time: 10 min.


3-4 servings (1 quart)

—Ada Ryger, Beresford, South Dakota


  • 2 cups crushed canned tomatoes
  • 1/2 teaspoon baking soda
  • 2 cups milk
  • 2 tablespoons butter


  1. In a large heavy saucepan, cook tomatoes over medium heat; bring to a boil. Remove from heat; add remaining ingredients. Return to heat and cook and stir over medium heat until butter is melted and soup is heated through.

Nutrition Facts

1 cup: 141 calories, 10g fat (6g saturated fat), 32mg cholesterol, 342mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Delta Dawn
    Jan 4, 2013

    Very similar to my own recipe except always add basil, fresh or dried, to taste. Makes all the difference in the world. I also put finely chopped onion in as I cook the tomatos.

  • dppasqua
    Jan 9, 2011

    This is PERFECT for gluten free users who cannot enjoy many store bought soups. it is easy and creamy. I especially like it when using in casseroles.

  • PAdutch
    Sep 30, 2010

    This is very similar to the tomato soup that my grandmother made. She always said that the baking soda was so the milk would not curdle. I think she only used a pinch.

  • jubelle00
    Dec 22, 2009

    Before I threw out the batch, I realized it needed sugar. I found that 3 Tbls. worked. Start at 2 Tbls. and keep adding till you find what works for you. Also, if there are seeds, you'll want to strain the soup. It tastes MUCH better with the sugar.

  • jubelle00
    Dec 21, 2009

    I did not care for this recipe at all. I found it to be very bland. I added salt, but it just didn't taste right. Sorry to say, the entire batch is getting thrown out.

  • mnrweiss
    Jul 25, 2009

    I assume the baking soda is to balance the acidity of the tomatoes..

  • justcallmetone
    Sep 29, 2008

    the baking soda is turning me off a bit. Why is it used?

  • Pegg_KS
    Dec 10, 2007

    Sounds great!!