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Creamy Tomato Soup


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


  • 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.

Nutrition Facts

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


Average Rating: 4.222222
  • Coelyn
    Dec 31, 1969


  • Shirljo
    Mar 1, 2016

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

  • 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.

  • pats5boys_ne_57
    Dec 31, 1969

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



  • kerrilane
    Dec 31, 1969

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

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