Cream of tomato soup is a classic dish that has been enjoyed for generations. Its velvety texture and rich tomato flavor make it a comforting and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or a special occasion soup, there's sure to be an old-fashioned cream of tomato soup recipe that fits the bill. With a few simple ingredients and a little bit of time, you can create a delicious and heartwarming soup that the whole family will love.
Let's cook with our recipes!
CREAM OF FRESH TOMATO SOUP
Much better than brand name soups, if you like homemade. Creamy and flavorful.
Provided by Karen Gibson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
- In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 19.5 mg, Fat 15.9 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 5 g, Sodium 235 mg, Sugar 19.1 g
HOMEMADE CREAMY TOMATO SOUP
"I first tasted this at a restaurant, and the waiter shared the ingredients. I modified it, and now people say it's the best tomato soup they've had! I almost hate to share the recipe since it reveals how easy it is!" Beth Ann Slough - Mountville, PA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.
Nutrition Facts : Calories 263 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 1115mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
FRESH CREAM OF TOMATO SOUP
This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.
OLD-FASHIONED CREAM OF TOMATO SOUP
Steps:
- In a large saucepan, combine chicken broth, onion, green pepper, celery, garlic and black pepper. Bring to boiling; reduce heat. Simmer, uncovered,about 6 minutes or until the vegetables are tender.
- Add the undrained stewed tomatoes or cut-up tomatoes, condensed tomato soup and sugar.
- Bring the mixture to boiling; reduce the heat. Simmer, uncovered, for 20 minutes.
- Stir in the half-and-half or cream, milk and butter or margarine. Heat through. Makes 4 or 5 side-dish servings.
Nutrition Facts : Calories 273 calories, Carbohydrate 27 g, Cholesterol 41 mg, Fat 16 g, Protein 6 g, SaturatedFat 9 g, Sodium 1140 mg
4B'S OLD FASHIONED CREAM OF TOMATO SOUP
This is an original recipe from the kitchen of 4B's restaurant. My whole family craves 4B's soup often and would head over to get it "to go". Now that I don't live in Montana, I got the recipe from them to make whenever I wish here in Iowa.
Provided by Krsi Sue
Categories Vegetable
Time 40m
Yield 1/2 gallon, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix tomatoes, chicken broth, butter, sugar, onions and soda.
- Simmer over low heat for 1 hour.
- Heat cream in a double boiler.
- Add cream to hot tomato mixture and serve.
OLD-FASHIONED CREAM OF TOMATO SOUP
The tomato soup is an original recipe of my father's that's been a favorite on our menu since the early days. We're always flattered when we receive requests for our tomato soup recipe, and we're proud to share it with others.-Susan Henderson, Missoula, Montana
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.
Nutrition Facts : Calories 290 calories, Fat 28g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
OLD FASHIONED CREAM OF TOMATO SOUP
This is the way they made cream of tomato soup before Campbells came along....not that I don't love Campbells.
Provided by TishT
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter over medium heat.
- Add flour and salt, blending well.
- Slowly add milk, stirring constantly.
- Cook until mixture boils and thickens.
- Set aside Press tomatoes through a sieve or blend until smooth.
- In a soup pot, combine remaining ingredients and bring to a boil.
- Lower heat and simmer 10 minutes.
- Pour white sauce into soup, stirring constantly.
- Heat thoroughly before serving.
GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and "dome" with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
- Cut, slowly separate and watch as the cascade of gooey good ol' American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.
- *I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.
- Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
- Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!
OLD-FASHIONED CREAM OF TOMATO SOUP
Make and share this Old-Fashioned Cream of Tomato Soup recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine everything but the heavy cream.
- Cover and simmer for one hour.
- Heat cream in a double boiler; add this to the tomato mixture just before serving.
Nutrition Facts : Calories 291.6, Fat 28.1, SaturatedFat 17.4, Cholesterol 96.8, Sodium 191.3, Carbohydrate 8.9, Fiber 1.2, Sugar 6, Protein 2.8
OLD FASHIONED TOMATO CREAM SOUP
Make and share this Old Fashioned Tomato Cream Soup recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep saucepan, over a medium heat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg and coriander for 30 minutes.
- Let cool a little, then remove and discard the cloves from the onion.
- Puree the soup in a blender until smooth (This may be done in batches).
- Return the soup to the saucepan and stir in the baking soda and sugar.
- Blend the flour and butter together to form a smooth paste.
- Stir this into the soup.
- Watching carefully, cook the soup, over a medium-low heat, until thickened, 10 to 15 minutes.
- Remove the saucepan from the heat and slowly stir in the warmed cream.
- Return the soup to the heat and continue to warm it, just until it is piping hot and about to come to a boil.
- (Don't let it boil or it will curdle and truly disappoint you).
- Serve this soup garnished with fresh basil leaves.
Nutrition Facts : Calories 286.8, Fat 26.3, SaturatedFat 16.3, Cholesterol 91.7, Sodium 1076.6, Carbohydrate 11.4, Fiber 1.9, Sugar 5.3, Protein 3.4
GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP
This is a wonderfully rich and creamy tomato soup with a hint of sweetness to it. It tastes just like grandma used to make when things were truly homemade and from scratch. The chunks of tomatoes can either be left alone or pureed into the soup if you prefer a smooth texture.
Provided by Kanutell
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place tomatoes and juice in a stockpot over medium heat.
- Simmer for 30 minutes.
- Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
- Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
- Heat, stirring until butter is melted. Do NOT boil.
- Serve with croutons or stir-ins of your choice.
Nutrition Facts : Calories 552.7, Fat 56.2, SaturatedFat 35.1, Cholesterol 183.3, Sodium 851, Carbohydrate 12.8, Fiber 1, Sugar 8.8, Protein 3.9
OLD FASHIONED TOMATO SOUP
Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. -Wilma Miller, Port Angeles, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use fresh, ripe tomatoes: The better the quality of your tomatoes, the better your soup will taste. Look for tomatoes that are deep red and free of blemishes.
- Roast your tomatoes: Roasting the tomatoes intensifies their flavor and gives the soup a smoky depth of flavor. If you don't have time to roast the tomatoes, you can use canned whole tomatoes. Just be sure to drain them well before adding them to the soup.
- Use a good quality chicken or vegetable broth: The broth is the base of your soup, so it's important to use a good quality one. If you're using canned broth, look for one that is low in sodium. You can also make your own broth by simmering chicken or vegetable bones in water for several hours.
- Don't overcook the vegetables: The vegetables should be tender but still retain their shape. If you overcook them, they will become mushy and the soup will lose its texture.
- Season the soup to taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Cream of tomato soup is a classic comfort food that is easy to make and delicious. It's the perfect soup to warm you up on a cold day. With a few simple tips, you can make a creamy, flavorful soup that your family and friends will love. So next time you're looking for a quick and easy meal, give this recipe a try.
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