Cream of Tomato Soup

The key here is EASY. I used fat-free evaporated milk and added it in with the tomato juice. After tasting, I decided to puree the soup to make it smooth with no onion bits in it and added garlic powder and a little Splenda as well.

Very basic easy recipe. I used fresh tomato juice that I prepared from my garden tomatos. I also chopped my onions very small and only used a small onion. After adding tomato juice I whisked in a tbsp of baking soda for reducing acidity.

This is some good soup.I used half and half for the milk(made it creamier),stewed tomato,fresh basil and parsley plus a big spoon(lol).

I had a couple things to change but the recipe worked as a charm. I only had 1 cup of milk, so that's all I used. Instead of tomato juice, I had Spicy V-8 so that's what I used. As a result, I didn't add salt to this recipe (as that stuff is quite salty enough). I also took the suggestion of a previous reviewer by adding my milk to the roux before I added the tomato juice. It made good sense to me, as that's how gravy begins and the flour exists only to thicken the soup. I'd probably cook my onions a bit longer next time, but that's just our taste. I think I'll cook the leftovers again with golden potatoes and serve with bacon on top...EDIT 11/12/09: In remembering this soup, I am taking away 1 star. It just didn't taste 5 star to me, although it was satisfying the 2 nights we finished it off. A good recipe if you have juice but not tomatoes, I think.

Souper...er, umm, Super! This was so yum. I used some celery with the finely minced onions at the outset, used olive oil for the sauteing base, threw in a bay leaf, and used half & half for the milk. Only two of us here, so on subsequent night with leftover soup, added boiled & seasoned potato chunks, asparagus, and crumbled bacon for a new "Potato Tomato Soup"...also yum. Oh! used a basic crouton recipe from this site for toppings both nights. Made me feel like a cook, after all.

This is a great starter recipe. However, I do make some changes. First I don't use onion. I add quite a few spices according to taste. Cayenne, garlic powder, onion powder, basil, a bay leaf, and a few more depending on my mood. I let it simmer for about 15 or 20 minutes. After that I remove it from the heat and put in about 1/2 tsp or so of baking SODA (to get rid of acidity and to prevent milk from curdling). It gets really bubbly and orange. I stir it around until it settles down(about 2 minutes) Then I put in warmed milk. So much better than canned.

Looks like people have made many changes to this recipe. I'm not sure what to do. I scaled it for 2 & it was thin, milky & oniony. I added garlic & fresh pepper & it still didn't have very much taste. Next time I will puree the onion in the food processor & use less milk (or cream).