Cream of Tomato Soup

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“If you are a garlic lover, you might want to consider adding in about 1-2 tablespoons (or to taste) fresh chopped garlic to the tomato mixture. If possible, try to purchase only the spicy Clamato juice for this. The tomato mixture can be made even a day ahead (in fact it is even better if prepared ahead of time) pureed and left in the refrigerator until ready to use, just heat in the microwave before adding to the flour mixture. This is one of the best recipes for homemade tomato soup, so I really advise to double the recipe, you won't be able to stop eating this, it is that good! Serve with crusty bread rolls.”

Ingredients Nutrition


  1. In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes).
  2. Puree in a blender to a smooth consistency.
  3. In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
  4. Add in pepper to taste.
  5. Add in milk and half and half cream slowly; whisk to make a thick white paste.
  6. Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot.
  7. Season with salt and more pepper if desired to taste.
  8. Ladle into serving bowls.
  9. Sprinkle with grated Parmesan cheese if desired.
  10. Delicious!

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