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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
  • 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


  • 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.
Nutrition Facts
1 cup: 143 calories, 4g fat (3g saturated fat), 17mg cholesterol, 937mg sodium, 22g carbohydrate (17g sugars, 1g fiber), 6g protein.

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Average Rating:
  • Coelyn
    Nov 6, 2017


  • Shirljo
    Mar 1, 2016

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

  • kids chauffer
    Nov 18, 2012

    No comment left

  • nachritter
    Apr 20, 2012

    No comment left

  • princess487
    Nov 22, 2011

    No comment left

  • walkingfit
    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.

  • jlvanwagenen
    Jan 9, 2010

    No comment left

  • pats5boys_ne_57
    Jun 4, 2009

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

  • kerrilane
    Jun 4, 2009

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

  • ange120
    Feb 29, 2008

    No comment left