Homemade Tomato Soup Recipe (Just Like Grandma Made!)
There’s nothing more comforting than a warm bowl of homemade tomato soup on a chilly evening. This homemade tomato soup recipe hails from two generations of women in my family—first my grandma, then my Mama. Using simple, pantry-friendly ingredients (including home-canned tomatoes!), it’s creamy, tangy, and full of nostalgia.
Whenever I ladle this soup, I remember my Mama stirring it on the stovetop, and the smell of fresh tomatoes filling the kitchen. Whether you grew up on store-bought soup or love from-scratch cooking, this recipe will quickly become your new go-to for a cozy meal.
Quick Poll: Do you add a pinch of sugar to your tomato soup, or skip it for pure tomato flavor? Let me know below!
Why You’ll Love This Homemade Tomato Soup Recipe
- Ultra simple — just canned tomatoes, milk, flour, and seasonings
- Creamy texture achieved without heavy cream
- Customizable — add herbs, spices, or a drizzle of olive oil
- Kid-friendly — pairs perfectly with grilled cheese or cornbread
Ingredients for Grandma’s Tomato Soup
- 1 can (about 28 oz) home-canned tomatoes (or 2–3 cups crushed store-bought tomatoes)
- 1/2 cup milk (whole or 2%)
- 1 tbsp all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp sugar (optional, balances acidity)
- Optional add-ins: fresh basil, garlic powder, onion powder, olive oil drizzle
Step-by-Step Instructions
1. Heat the Tomatoes
- First, pour your tomatoes into a medium saucepan and bring to a gentle boil over medium heat.
- Then, reduce the heat so the tomatoes simmer—just enough bubbling but not vigorous.
2. Make the Milk Roux
- In a small bowl, whisk together the milk and flour until smooth.
- Meanwhile, keep stirring your tomatoes so they don’t stick or scorch.
3. Thicken the Soup
- Next, slowly pour the milk-flour mixture into the saucepan, whisking constantly.
- Continue stirring until the soup thickens, about 2–3 minutes.
4. Season & Simmer
- After the soup is smooth and creamy, season with salt, pepper, and sugar (if using).
- Finally, let it simmer another minute, then remove from heat.
5. Blend (Optional)
- For a silky texture, use an immersion blender to puree the soup until smooth.
- Alternatively, leave it chunky for a rustic feel.
Tips & Variations
- Herb boost: Stir in fresh or dried basil, oregano, or thyme.
- Spicy kick: Add a pinch of red pepper flakes or a swirl of hot sauce.
- Garlic flavor: Sauté minced garlic in butter before adding tomatoes.
- Creamy swap: Use half-and-half instead of milk for richer soup.
Fun Engagement
Grilled cheese lovers: what’s your favorite cheese combo to dunk in tomato soup? Share below!
Serving Suggestions
Serve this homemade tomato soup with a classic grilled cheese sandwich, cornbread, or crusty baguette for dipping. It’s also delicious topped with croutons or a drizzle of pesto.
FAQ (Schema-Ready)
Q1: Can I use fresh tomatoes instead of canned?
A: Yes! Blanch, peel, and crush 2–3 lbs of fresh tomatoes, then proceed with the recipe.
Q2: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.
Q3: Can I freeze this soup?
A: Absolutely. Freeze in freezer-safe containers for up to 2 months; thaw overnight in the fridge.
Call to Action
Did this homemade tomato soup recipe warm your heart (and belly)? Share your family soup memories, favorite add-ins, or photos in the comments! Don’t forget to pin this recipe for quick reference.
Homemade Tomato Soup Recipe
Ingredients
- - 1 can 28 oz tomatoes
- - 1/2 cup milk
- - 1 tbsp flour
- - Salt & pepper to taste
- - 1 tsp sugar optional
- - Optional: basil garlic powder
Instructions
- Simmer tomatoes, then reduce heat.
- Whisk milk & flour; pour into soup.
- Stir until thickened; season.
- Puree if desired; serve hot.
Notes
- Add herbs or spice to taste.
