Rich, creamy and delicious, there is nothing like homemade tomato soup.  If you have overripe tomatoes sitting around, this is a great way to use them up.  I love pairing tomato soup with grilled cheese sandwiches or adding cheese tortellini to the soup.


  • ¼ cup butter
  • ⅓ cup onion, finely chopped
  • 3 medium to large tomatoes, coarsely chopped
  • 3 tbsp flour
  • 2 ½ cups milk
  • Salt and pepper to taste



  1. In a medium saucepan, over medium heat, melt half the butter (1/8 cup).


  1. Add the finely chopped onion and sauté for a couple of minutes to soften the onion.


  1. Add the chopped tomato and stir to combine. Cover to cook for about 15 minutes to let the tomatoes become pulpy, ensure to stir occasionally.


  1. Meanwhile in a small saucepan, over medium heat, melt the remaining butter (1/8 cup).


  1. Add the milk and then the flour to the small saucepan, stirring constantly to ensure the mixture remains smooth. Note:  Most recipes to make a white sauce will instruct you to add the flour first and then the milk but I find it very difficult to smooth out in this order.  Your choice though.


  1. Once the milk mixture has thickened, remove from heat.


  1. Using a food processor or blender, puree the tomato mixture and return it to the medium saucepan.


  1. Add the milk mixture to the tomato mixture and stir to combine over medium heat.


  1. Add salt and pepper to taste.