Creamy Tomato Soup

Creamy Tomato Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Creamy Tomato Soup

After making this Creamy Tomato Soup you will never want to go back to canned tomato soup again. The combination of baking soda and sugar eliminates the tomato’s acidity which allows the tomato rich flavor to come through. Add a toasted cheese sandwich to this soup and you have a comfort food combination party going on!


5 Tablespoons Butter

1 Tablespoon Olive Oil

1 Cup Chopped Onions

28 Ounces Tomato Puree

½ Teaspoon Basil

½ Teaspoon Thyme

¼ Teaspoon Freshly Ground Pepper

3 Tablespoons Unbleached Flour

3 Cups Chicken Broth

¼ Teaspoon Baking Soda

1 Tablespoon Sugar

12 Ounces Evaporated Milk

½ Teaspoon Kosher Salt

In a large saucepan heat the butter and olive oil over a medium heat. Add the onion and sauté for 10 minutes until softened and golden. Add the tomato puree, basil, thyme and pepper. Bring the mixture to a simmer and cook for 10 minutes. In a separate small bowl combine the flour and chicken broth. Whisk until smooth. Add this mixture to the soup and make sure to stir constantly. Cover and simmer over a low heat for 25 minutes. Stir occasionally. Stir in the baking soda. The soup will foam briefly so don’t freak out. Make sure it is in a big enough pot so that the soup doesn’t foam over. Add the sugar, milk and salt. Continue to cook over a low heat for another 10 minutes and stir constantly. Remove from the heat and serve in soup bowls. Serve hot. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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