Go Back

Creamy Tomato Soup {Spicy or Mild}

Author Serving Up Southern


  • 6 cups diced or crushed tomatoes with juice, or 3 14.5 ounce cans
  • 4 tablespoons butter (I use coconut oil)
  • 4-6 cloves garlic
  • 4 tablespoons flour
  • 3 cups whole milk or half and half (I use 2% milk)
  • 2 tablespoons sugar
  • 1-2 tablespoons dried basil
  • 1 1/2 teaspoons salt
  • 1/4 - 1/2 teaspoon black pepper
  • 1 small can tomato paste


  • Puree tomatoes in a blender or food processor and heat in a saucepan.
  • Heat the butter or oil in a large stockpot.
  • Add the onion and garlic and saute until tender and onion is translucent.
  • Add the flour and stir until slightly browned.
  • Add the sugar, salt, and the pepper.
  • Add the milk and stir constantly over medium-high heat until it starts to thicken.
  • Stir in the heated tomato puree and the tomato paste and simmer slowly for 5-10 minutes, allowing flavors to marry. Adjust seasonings if necessary.


This is very good served with a dollop of sour cream.
If making the spicy version - leave out 2 cups (or 1 can) of tomatoes and add 1 can of RO*TEL.
If you have an immersion blender you can skip step one and blend the soup in the stockpot.