Creamy Delicious Tomato Soup Recipe

A tomato soup recipe that is always satisfying on its own or served with a sandwich.


1 cup milk
3 cups tomato juice, divided
1 (28 ounce) can crushed tomatoes
3 Tablespoons butter
1 small onion, very finely chopped
2 garlic cloves, minced (or finely chopped)
1 pinch crushed red pepper flakes (or adjust to taste)
2 Tablespoons all-purpose flour
1 1/2 teaspoons fresh basil, chopped fine
salt and pepper to taste


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 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.

If the soup is still too thick for your liking add in more tomato juice.

A few minute before serving, add the fresh chopped basil.

Season with salt and pepper to taste while cooking.