Total Time
Prep 20 mins
Cook 20 mins

This has become one of my family's favorite soups. I begged my friend for this recipe after tasting it at her home. It has a very appealing smooth taste that cannot be compared with store bought tomato soup. You may also subsitute 1-2 lbs. fresh chopped tomatoes for the canned diced tomatoes and tomato sauce.

Ingredients Nutrition


  1. Chop onion and potato.
  2. Melt butter in large saucepan and saute onion over med. heat until transparent.
  3. Add potato,tomatoes,sauce,paste,garlic,bay leaf,broth,salt and pepper.
  4. Cover and simmer 20 minutes.
  5. Remove from heat and stir in milk.
  6. Remove bay leaf and let cool 5-10 minutes.
  7. Blend in small quantities in blender or food processor.
  8. Adjust seasonings to taste.


Most Helpful

I feel so sorry for the review cause everyone before me gave 5 stars. But I couldn't finish my bowl. I found it too acid, too tomato. DH ate it but after adding a ton of black pepper. Usually I like tomato soup :( Maybe without the tomato paste, it would be better for me. Thanks RDH for posting. Made for PAC Spring 2008.

Boomette April 29, 2008

Prepared for PAC Spring 2008 An excellent tomato soup. I prepared exactly as written. The potato gives a hearty texture to the soup. I topped it with just a sprinkle of Parmesean cheese at serving. This will be a staple next winter with grilled cheese sandwiches.

racrgal April 24, 2008

We enjoyed this today for lunch. I have not had homemade tomato soup since I was a little girl. THis recipe sure tastes better then my mom's but don't tell her that. DD and I made this with 2 pounds of our garden fresh tomatoes (we seeded them). We did not use the tomato sauce instead increased the tomato paste to a 12 ounce can for a thicker soup. We also used 2 chicken bouillon cubes added to 1 3/4 cup hot water for the broth. RDH, thank you for posting this recipe, we will be making it often.

Charlotte J August 27, 2007

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