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Homemade Tomato Soup

This can be made from canned tomato juice, canned tomatoes, or fresh tomatoes. It's a great way to use up extra tomatoes from the garden. It's wonderful served with grilled cheese sandwiches!!! The taste of the tangy tomato with the cheese is delectable!!! Ummmmmm!


Melt in large pot:

  • 1 stick butter

Add to butter with wire wisk. Wisk for 1-2 minutes stirring constantly as it bubbles:

  • ¾ c. flour (whole wheat and spelt flour work here too)

Add and continue to stir constantly with wisk:

  • 6 c. milk
  • 46 fl. oz tomato juice (5 3/4 cups) (to use canned tomatoes or fresh tomatoes, see below)

Add and cook over low heat stirring occasionally until thickened:

  • 4 tsp. basil
  • ½ tsp. oregano
  • 1 T. onion powder
  • ½ tsp. garlic powder
  • 3-3 1/2 tsp. lemon juice to taste
  • ¼ c. sugar ( I added another 2-3 T.--try smaller amoung and add more to taste if needed)
  • Enjoy!!! Mmmmm!


To use canned tomatoes:

  1. It would probably take about 3 small cans of whole or diced tomatoes. Liquify in the blender. Then measure to make 5 ¾ cups and use in place of tomato juice in recipe.

To use fresh tomatoes:

  1. Wash, core, and cut any spots out of fresh tomatoes. Quarter them, then liquify in blender, putting in only a few at the start of each blender load. Measure 5 ¾ cups and use in place of tomato juice in recipe.

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