Creamy Tomato Soup
10 min
30 min


2 (14.5-ounce) cans diced tomatoes

2 tablespoons Land O Lakes® Butter

1 small (1/2 cup ) onion, finely chopped

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground pepper

1 pint (2 cups ) Land O Lakes® Half & Half

1 tablespoon sugar

1 teaspoon Worcestershire sauce


Chopped fresh basil leaves, if desired

How to make

  1. STEP 1

    Place tomatoes in food processor bowl fitted with metal blade. Cover; process until finely chopped.

  2. STEP 2

    Melt butter in 3-quart saucepan until sizzling; add onion. Cook over medium heat 4-6 minutes or until onion is softened. Stir in flour, salt and pepper; continue cooking 1 minute or until smooth and bubbly.

  3. STEP 3

    Whisk in half & half. Continue cooking, whisking occasionally, 8-10 minutes or until mixture is thickened. Stir in all remaining ingredients; continue cooking 5-7 minutes or until heated through. (Do not boil.)

  4. STEP 4

    Pour soup into individual bowls. Top with fresh basil, if desired.


16Fat (mg)
50Cholesterol (mg)
530Sodium (mg)
21Carbohydrates (g)
3Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  January 26, 2014

5 stars I first made this recipe and those at home looked at me. Second time I had to make a double batch they loved it so much. I work outdoors and it has been cold here but I know I can whip up a hot pot of soup in minutes.

— says peggy
  January 18, 2012

I tried this recipe last night and it was delicious!!! The only thing I did different was blend mine with a stick blender instead of leaving it chunky. My son won't eat tomatoe chunks! LOL It was great with grilled cheese. Getting very cold here in Wisconsin, this recipe is a keeper!

— says LORRIE
  January 13, 2012

I use Italian stewed tomatoes, 2 % milk, fresh basil and a touch of cayenne pepper in lieu of the Worcestershire. I also add a pinch of salt and eliminate the sugar. After cooking, I blend this in a blender until smooth. I top this with a tsp. of sour cream and a sprig of fresh basil.

— says Connie
  January 11, 2012

This recipe looked easy and tasty (what could be bad with butter?). I like to use what a recipe calls for on my first attempt, so I used the full fat version of 1/2 & 1/2 (what could be bad)? I didn't want to kind of like it and then later, l=blame butter and milk fat free products. I used crushed tomatoes and pureed them in the blender. I did add fresh, minced garlic to the onion mixture (because I add it to just about everything!). Yummmm-o! Great creamy texture, and a rich (read: buttery), full flavor. We are tomato soup aficionados and my daughter loved it. It really did only take 10 minutes! A keeper. Thanks! Sandra

— says sandra
  January 05, 2010

I used fat free half and half to cut back on the fat in this recipe. It was good, but next time I think that I will use tomato sauce in place of the diced. I like that texture better. All in all a good recipe that I would make again.

— says Sandi
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