100
Submitted by Kittencalrecipezazz
"This is 100% better than any canned tomato soup! --- If you find that the soup is too thick for your liking you may thin out with more tomato juice during cooking if desired, I strongly suggest to use V-8 tomato juice for the best flavor, this soup will only improve in flavor the longer it is cooked and it tastes even better the next day, it also freezes well -------- LOW-FAT OPTION reduce the butter amount or use a healthy alternative such as Smart Balance Butter Blend and use fat-free milk or fat-free half and half"
photo by DeeBee 
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8-10
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ingredients
- 3 tablespoons butter
- 1 small onion, very finely chopped
- 1 1⁄2 teaspoons dried oregano
- 4 garlic cloves, minced (or finely chopped)
- 1 pinch crushed red pepper flakes (or adjust to taste)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3 cups tomato juice, divided
- 1 (28 ounce) can crushed tomatoes
- 3 -4 teaspoons sugar
- 1⁄2 teaspoon salt (or to taste, I use seasoned salt)
- parmesan cheese (optional)
- crouton (see my Kittencal's Garlic Croutons)
- fresh ground black pepper (to taste)
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directions
- In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
- In a saucepan melt the butter over medium-high heat.
- Add in onion and dried oregano; saute until softened (about 3 minutes).
- Add in garlic and red pepper flakes; cook stirring for 2 minutes.
- Add in flour and stir for 1 minute.
- Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
- Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
- Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.
- Delicious!
Questions & Replies
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Reviews
-
Ive made this many times now. The first time I followed the recipe exactly & it was good. The 2nd time I omitted the tomato juice & used 3 cans of crushed tomatoes, then used a stick blender to puree it. It was utterly delicious! I now only make it with the crushed tomatoes (never with the juice) but I often add courgette - equally delicious!
JustGemsOfNZ
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This is so wonderful. Everyone who thought tomato soup was the stuff that came from a can were so wrong. All of my family, some who swore that they hated it because of the canned variety, now know that they love tomato soup. Thank you so much Kittencal. When I see your name, I know it's a good recipe.
Hinsan
-
Loved this soup! I made a batch for my parents, who are both sick with some kind of virus, and had enough for dinner for my family that night. It tastes so much fresher and healthier than canned soup. Served with green salad and grilled cheese for a complete meal.
Julie B.
-
This was good. It didn't turn out very creamy and reminded me of eating marinara, but it had really good flavor. I didn't add any additional V-8 and it was thick. The family liked it.
itsnevrenough
-
I love this soup! I am dairy sensitive so I use light coconut milk in my recipes that call for milk or cream. About half the calories as whole milk, thick and creamy and it a recipe like this, you cannot detect any coconut flavor. (Thai makes a wonderful organic lite coconut milk that you can buy in the Asian aisle in most supermarkets.)<br/>Thanks for a great recipe!
See AlsoCabbage Roll Soup Recipefaith552
see 92 more reviews
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Tweaks
-
Excellent! I used chicken broth instead of milk and added a little thyme. Perfect soup for a cold night.
chef_doeuvre
-
I'm not going to rate this because I used diced tomatoes instead of crushed tomatoes (and then pureed it when done). However, I did not care for the flavor of this soup. It was just very strong and too sweet. I was just looking for a more creamy recipe. Maybe if I added more milk that would have helped. I also used a vegetable juice from Trader Joe's and maybe that's the flavor I don't like.
Chef Doozer
-
very yummy! thank you so much for this recipe! for anyone else who attempts to do things from scratch: i used a quart of home canned tomatoes. i drained the juice, and to make up the difference, and i used homemade spaghetti sauce, watered down a bit. i actually really appreciated that part because it added extra flavour. i also added a little dill (i use dill in nearly everything i make--i love it!) next time i'll try honey instead of the sugar (i was all out today) i did find my soup a little thinner than most people had commented, but i think that was due to my changes with the home canned tomatoes. oh! because i just canned quarters of tomatoes, i used my hand blender (the one handed thing, not like the ones you'd use for baking) to mix my soup... WONDERFUL!
ahungrywolfe
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Delish! I reduced the butter and sugar and didn't miss them. I also added dried basil, maybe two tablespoons, which wasn't necessary but was REALLY tasty.When I discovered my roommates topping their pasta with this soup as a sauce, I adapted it by taking out the milk and using tomato puree or diced tomato (depending on the amount of sauce desired, the texture and how lazy I was at the time) and adding onion powder instead of the onion and tossing in basil, garlic powder, oregano and red pepper flakes. It's not much of a soup anymore, but it's GREAT over pasta! Another winner!
LadyJenn
-
This was very tasty! I made it just as listed, though next time I may try using a 28oz can of tomato sauce instead of the crushed tomatoes. I am used to non-chunky tomato soup and I don't know how I feel about the slightly chunky aspect.
vmccarville
see 2 more tweaks
RECIPE SUBMITTED BY
Kittencalrecipezazz
Canada
- 4500 Followers
- 3927 Recipes
- 457 Tweaks
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