Recipe courtesy of Joanne Lamb Hayes

Cream of Tomato Soup

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 8 servings
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1/3 cup butter

1/4 cup flour

3 cups tomato juice

1/4 teaspoon baking soda

3 cups milk

1 tablespoon sugar

1 teaspoon salt

2 tablespoons crumbled Roquefort cheese


  1. Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle.