dinner lunch soups


Musical pairing – It’s So Easy by Linda Ronstadt

I almost always make a pot of soup each week to tuck in the refrigerator and have on hand for lunches and/or suppers; kind of my backup plan for those times when I don’t have a plan and I’m too brain-dead to come up with a plan and we’re both hungry.  I do tend to lean towards broth soups that rely heavily on vegetables or beans like minestrone, chili, broccoli, vegetable or white bean with kale; but there are times when I just want something a teeny bit more decadent like potato, bisque, or this creamy tomato soup.

Now you may be saying, ‘Tomato soup decadent?’  Yes, dear reader, tomato soup can be decadent if you make it with whole milk, half and half or, be still my beating heart, cream. Feel free to use skim or non-fat milk but that’s when I ask, ‘if you’re treating yourself, why?!’

It’s no secret that one of The Professor’s favorite meals is tomato soup and a toasted cheese sammie.  Several years ago, I came across this recipe from Food Network for made-from-scratch tomato soup and have never looked back – waaaayyyyyy better than the can with the red label – and super quick too!  In fact, even when you don’t have a plan and no soup stored in the fridge as your backup (like me tonight, for example), you can whip up this comforting soup in about 10 minutes . . . unless you’re a food blogger and want to do a post on it; then you must take photos . . . and it will take you about 30-45 minutes . . . at which time said soup is now cold so you’ll need to reheat . . .

Food Network
1/3 Cup Butter
¼ Cup Flour
3 Cups Tomato or V-8 Juice
¼ teaspoon Baking Soda
3 Cups Milk (I’ll leave it to your discretion)
1 Tablespoon Sugar
1 teaspoon salt
1. In large saucepan, melt butter, blend in flour until smooth
2. Add tomato juice and stir until thickens, about 3 minutes
3. Add soda (soup will foam; blend well), then add milk, sugar and salt
4. Heat thoroughly; divide into bowls and serve
See this?  That is melted butter and flour – what’s missing?  Lumps!  This is how your mixture should look before adding the tomato juice.
I take any leftover bread that isn’t really enough to do anything with, tear it up into chunks and toss in the freezer for croutons – wheat, whole grain, sourdough, rye – doesn’t matter, it all goes into the same bag.  Then when I need croutons, like tonight, all I have to do is toss with a bit of olive oil and into the oven for about 15 minutes!
I have topped with blue cheese, I have added frozen mixed vegetables, small alphabet pasta or brown rice.  And I have topped with herbed croutons (recipe here) dusted with a bit of parmesan cheese as I did this evening.  Warm, comforting, delicious and so easy!


[…] with this garlicky and hot Black Sesame and Broccoli Salad from Lottie and Doof. Smith Bites’ Cream of Tomato Soup, made with – of all things – tomato juice, has been a hit too in this neck of the woods […]

[…] every soup is full of flavor and makes a terrific lunch or dinner.  Roasted Red Pepper, chowder, lightening fast tomato, chili or hearty lentil, simply add a salad or some great crusty bread and voila’, dinner is […]

Just wonderful! I’ll never go back to canned soup because this is way too easy and delicious!

I have fallen in love with creamy tomato soup once I crossed the ocean and made my home in the US. And if I can make the soup that is far superior in taste to the can version, I’ll be ecstatic!

Who DOESN’T love a good tomato soup?! Forget the milk, I lace mine with cream.

Your method of freezing bread scraps is very RGB. That tip is pure gold… not sure why I’ve never thought of that? Since we have corn cobs, lobster shells, shrimp shells and chicken carcasses in the freeze. Why not some bread?!

My life is now complete.


What is more comfort food that creamy tomato soup and a cheese samwich? Nothin! Your soup is stunning, elegant and so homey all at once and I love those croutons! What a perfect weekend lunch. Reminds me of my childhood only so much better!

[…] SmithBites Creamy Tomato Soup: Debra really nailed it with this recipe for tomato soup. A wonderful way to celebrate the looming cold weather. This recipe is a wonderful vegetarian option and easy to make vegan by replacing the butter with dairy-free margarine and the milk with soymilk. Voila! Vegan Creamy Tomato Soup. But more than the recipes, Debra provides delightful stories and pictures as well. […]

V8 Juice…, well I never would have tried that, but now you mention it…. doh 😉
Totally agree with the soup in the back of the fridge, sometimes I think I’d just go to bed hungry (or order in) without it. Love the little blue cheese touch too.

I hate raw tomatoes, but LOVE tomato soup. I have never made it from scratch, but this recipe may change that! I’m with the Professor…nothing better than a grilled cheese sammie and a bowl of hot tomato soup.

PS… I love the red mug! 😉

I’m all about homemade tomato soup and this recipe does look like a real quickie! Comfort food…

This looks like the soup my mom used to serve me for lunch when I was a kid! Hers also had elbow macaroni in it. 🙂

The soup looks amazing and like that you topped it with a little blue cheese. Hey, I have that same bowl! 😉 And I just used it in my last post. 🙂

The second photo reminds me a little of Pioneer woman for some reason! I love tomato soup too, this looks like a great standby…And I also love how diverse the sources for your inspiration are – Ice Cube! Used to listen to him a lot as a teenager.

I love creamy tomato soup. And if it’s really this easy to make, I may just have to grab some V-8 and make some.

Tomatoes, butter and croutons…yes, this soup does sound like a decadent and delicious meal. Thank you for sharing. And as always, I love your music! I always make my husband listen in. And thank you for your warm words today on my blog. They mean a lot to me (and to my family)

I just can’t wait to give this soup a try. I have never in all my years made a good tomato soup, but I’m about to give it another go! Even better – I really love your crouton idea! Going to start doing that right now.

This is putting me in a soup mood. Tomato soup and grilled cheese sandwiches were comfort food for me growing up and then for my boys while they were growing up. I need to make some of this. Immediately.

I love soup too. It’s perfect for this time of year too. We made chili last night which we decided to make into an annual routine – the first day we put our winter coats on for our morning walk with the dogs is the first day of the year to make chili. But tomato soup? I think that’s good all year long. Thanks for another great recipe!

There was a period in my life when I had to travel to the red & white can’s HQ twice a week, and I still say that the tomato soup bar in the company cafeteria was the highlight of my days spent eating a soup filled with cheese and salsa and whatnot (probably because a good 90-minute drive each way was involved). So I have to have a can of the stuff in the house at all times for those oh-crud moments when I’m craving something but don’t feel like leaving the house.

That said, I do enjoy homemade soup much more–I do a mean tomato-pepper soup that gets enhanced with the addition of red wine, which goes long in adding body to the soup. I bet it would go nicely in this one!

I can think of no more perfect meal than tomato soup and a grilled cheese. That Professor is one smart cookie! I need to tuck this recipe into my folder.

A great minds moment? I just posted a recipe for cream of tomato soup the other day; though mine had roasted garlic in it (when you decide to roast 100+ cloves of garlic because they HAVE to be used…you end up putting roasted garlic in everything!).

Isn’t it one of the easiest yet best things around? I had no idea til I my first attempt how easy and fabulous homemade tomato soup would be. Now that red and white can will never grace my pantry again.

Mines gone…yours looks fab; makes me hungry for it all over again Deb.

This is the perfect soup for a chilly day…like today! I think I need to make a pot!

I don’t know what looks better, the soup or those croutons! I can’t wait till it gets a little cooler out to try this!

Wahoo! Tomato soup with no high fructose corn syrup either! Did you know it’s in that can with the red label? I stopped eating it because of that. But now, Deb, you’ve saved the day. I’ll have to go to the store and get some V-8. My sore throat sure could use this right now.

Yep Amber – which is exactly why we quit buying the red cans – HFCs in most, if not all of it. The soup is ridiculously simple but oh, so good! Feel better!

oh dear. you said pimento cheese and now that’s all i can think about!

If the butter and milk weren’t enough to make me want a bowl of this soup then your homemade croutons would definitely make up my mind. Thanks for posting.

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