Cream of Tomato Soup

Growing up, I never liked tomato soup — or any soup for that matter, but especially tomato. This recipe from the More with Less cookbook totally turned me around, though. It’s easy, creamy, and yummy good, with just enough flavor to make me forget about the tomato soupness of it all.


  • 2 tablespoons margarine (or butter)
  • 2 tablespoons onion, chopped
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • dash of garlic salt, basil, oregano, thyme
  • 2 cups tomato juice
  • 2 cups cold milk


  1. Saute onion in the butter.
  2. Blend in flour, sugar, salt, pepper, and other spices.
  3. Remove from heat.
  4. Graduallly stir in the tomato juice.
  5. Bring to a boil, stirring constantly.
  6. Boil 1 minute.
  7. Stir in milk, heat almost to boiling, and serve.

Serves 3–4.


2 Responses

  1. My Mom used to make this from time to time, only she used a large can of tomatoes in lieu of the tomato juice.

    I’ll never forget the time she made it on the family room woodstove one Sunday evening, and eating it out of french onion soup bowls while watching Mary Poppins on the Wonderful World of Disney.

  2. Oh, and I made it recently by putting some chopped garlic scapes in with the onions, instead of using the garlic salt. It was lovely as there were these little crunchy garlicy bits in the soup.

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