Tomato Soup Recipe

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7 votes | 10498 views

I love tomato soup and this one is easy (I don't cook anything that's hard!)! I serve it for the kids as a weeknight dinner with cheese quesadillas.

Prep time:
Cook time:
Servings: 8 bowls


Cost per serving $0.80 view details
  • 4 Tablespoons butter
  • 1 large onion, diced or chopped
  • ¾ cups flour
  • 2 large (28oz) cans of diced or crushed tomatoes.
  • 1 6oz can tomato paste
  • 4 cups whole milk
  • 4 cups chicken stock
  • 4 carrots, roughly chopped or diced
  • 2 bay leaves
  • ½ cup sugar
  • Salt & pepper to taste


  1. Melt butter in a large soup pot and “sweat” onions on low heat for 6 minutes. Cover the pot and stir occasionally.
  2. Add flour and stir for 1 minute making sure the flour doesn’t brown. Pull away from burner or turn off heat if needed.
  3. Add tomatoes with juices, tomato paste, milk, chicken stock, carrots, sugar, and bay leaves. Bring to a boil and reduce heat to low. Simmer for 30 minutes stirring occasionally.
  4. Puree soup in the pot with a hand-held blender. If you want really smooth soup, strain before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 336g
Recipe makes 8 servings
Calories 259  
Calories from Fat 90 35%
Total Fat 10.14g 13%
Saturated Fat 6.02g 24%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 464mg 19%
Potassium 611mg 17%
Total Carbs 35.63g 10%
Dietary Fiber 2.7g 9%
Sugars 23.53g 16%
Protein 7.74g 12%
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