Homemade Cream of Tomato Soup

    1 hour 30 min

    There's nothing better than a creamy tomato soup made with fresh, ripe, in-season tomatoes. Tomatoes are simmered with onion, sugar and milk. Serve with fresh bread.

    134 people made this

    Serves: 2 

    • 2 large tomatoes, chopped
    • 80g onion, chopped
    • 1/2 teaspoon caster sugar
    • salt to taste
    • ground black pepper to taste
    • 30g margarine
    • 2 tablespoons plain flour
    • 500ml milk

    Prep:10min  ›  Cook:35min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Simmer tomatoes, onions, sugar and salt and pepper. Once onions are soft, strain. Set liquid aside.
    2. In a saucepan, melt the margarine. Stir in the flour. Whisk in the milk and cook until thickened. Slowly add the reserved tomato liquid and gently heat. Serve hot.

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    Reviews in English (107)


    With some modifications this soup was THE BEST tomato soup I have EVER had in my life. I think with these modifications, people will find that "something" they thought was missing. I used 3 vine-ripened tomatoes and one large sweet or vidalia onion. I simmered the tomatoes and onion and spices like it said. Just before it was done simmering I did step 2. Before adding the mixture from the other pot, I added a large can of crushed tomatoes. Then I added the mixture of tomatoes, onions and spices. I kept adding salt and pepper to taste. Towards the end I also kept adding parmesan(sp?) cheese to taste. You can add milk and/or water to make it creamier or soupier. You might want to go ahead and add another tomato or so if you want an extra tomato taste (I mean, in the begining, when simmering, not at the end of making it! haha) The only thing I would change is I would boil the tomatoes to remove the skins prior to simmering (at one point I thought there were worms in the soup, but it was tomato skin!). Also, it would be good served with a dollop of sour cream on top. This was very yummy, I will be using it over and over!! Hope this helped!  -  16 Oct 2004  (Review from Allrecipes US | Canada)


    Thank you for this quick and easy tomato soup recipe. The only things done differently was remove the tomato skins first by placing in boiling water. Also, after cooking tomatoes with onions etc. I ran everything through the blender then added to the thickened saucepan. Will be using this one over and over.  -  30 Oct 2002  (Review from Allrecipes US | Canada)


    I didn't like this at first. One thing I did do differently was to use a food mill to puree the solids and strain out the tomato skins rather than just straining it. That may have contributed to the onion flavor being stronger than anticipated. I'm going to reheat the leftovers and garnish with bacon crumbles and maybe some croutons and see if that livens it up. (...I just changed my rating to 4 stars, it was very good the second day! Much more mellow. I'll make this again.) My advice, DON'T add canned tomatoes or sauce, then it's not FRESH tomato soup and it will be very acidic. Run the solids through a food mill or blender to get the most flavor.  -  05 Jul 2003  (Review from Allrecipes US | Canada)