Kittencal's Thick and Rich Creamy Tomato Soup (Low-Fat Option)

Prep Time
Cook Time
1h 25m
Ready In

"So much better than canned, If you find that the soup is too thick for your liking you may thin out with more tomato juice during cooking if desired, I strongly suggest to use V-8 tomato juice for the best flavor, this soup will only improve in flavor the longer it is cooked and it tastes even better the next day and also freezes well. For a low-fat option:reduce the butter amount or use a healthy alternative such as Smart Balance Butter Blend and use fat-free milk or fat-free half and half""

Original is 8 servings


  • Serving Size: 1 (201.8 g)
  • Calories 81.4
  • Total Fat - 3.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 3.4 mg
  • Sodium - 186 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 7.5 g
  • Protein - 2.8 g
  • Calcium - 59.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.

Step 2

In a saucepan melt the butter over medium-high heat.

Step 3

Add in onion and dried oregano; saute until softened (about 3 minutes).

Step 4

Add in garlic and red pepper flakes; cook stirring for 2 minutes.

Step 5

Add in flour and stir for 1 minute.

Step 6

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).

Step 7

Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).

Step 8

Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.


No special items needed.

6 Reviews


I love tomato soup and this looked so good I had to try it on a recent rainy day here. I used light cream and it came out creamy and just thick enough. Just what I was looking for! Made grilled cheese to go with the soup and it was a delicious lunch.


review by:
(12 Sep 2018)


This was really good and surprisingly easy to make. Mine, however didn't seem to thicken up as described in the recipe, so I used a stick blender to smooth it out and let it simmer down. It has a really nice tangy flavour to it and I'll definitely make again. Thanks for posting!


review by:
(15 Feb 2012)


Wow! I was afraid of this tasting like spaghetti sauce. It's delicious! I haven't added the milk yet because it won't be served until later so will add it then. I predict I will be making this a lot. My mom is coming over to help set up a Christmas village in the living room and I will be serving this for lunch. Thanks so much! This is the first and last tomato soup recipe for me. Nuff said!


(1 Dec 2011)


Great soup!


review by:
(25 Nov 2011)


I accidentally purchased tomato bouillon and didn't know how I was going to use it. Having an urge for tomato soup, I searched for a recipe and came across this one. (I substituted the bouillon for the tomato juice & used MueirGlen fire roasted tomatoes.) To describe it in one word—WOW! It is the best tomato soup I've ever had. I gave some to my daughter was was feeling puny that day and her reaction was the same. This is going in my private recipe collection of my favorites. Thank you Kittencal for sharing such a wonderful recipe.


review by:
(15 Nov 2011)


I just love homemade soups, and this one is right at the top. It's my husband's favorite, and we will never have canned tomato soup again! It's easy to put together, and sooooo good on a cool fall evening with cheesy bread:)


review by:
(5 Nov 2011)

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