Semi-Homemade Tomato Soup

Posted on Jul 10 2015 - 12:53pm by Rebekah Schrepfer

The temperature is 54 degrees.   The drizzle and clouds turn my thoughts toward a cozy bowl of tomato soup and grilled cheese sandwich.  Ah yes.  This is July in Alaska.  While the rest of the country is sweltering, we are cuddling up with a good book and coffee.  Don’t be jealous. 

Of course, the weather also makes me a bit lazy, so I made a semi-homemade tomato soup.  This is a little more than just diluting the condensed Campbell’s soup. I didn’t harvest my own tomatoes or anything.  Also, I have a secret:  I don’t have a blender.  [gasp!]  At least I don’t have one yet.  Consequently, I couldn’t use  most of the recipes I looked up called for chunks of vegetables and tomatoes blended up in the soup.  So here’s my No Blender, Semi-Homemade Tomato Soup.  Hope you like it!


Semi-Homemade Tomato Soup
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  1. 3 Tbsp butter
  2. 1/4 cup flour
  3. 1 1/2 cup milk
  4. 1 large jar spaghetti sauce
  5. Water
  1. Melt butter in a medium saucepan. Add flour and whisk until a paste forms. Continue whisking for 1 minute. Slowly add milk while whisking. The mixture will thicken as it boils. Add Spaghetti sauce and heat through. If it seems too thick, then add water until desired thickness.
  2. Serve hot with grilled cheese sandwiches.
  1. VARIATION: Use 2 cans of diced tomatoes and Italian seasonings to make a more hearty version. Or use plain tomato sauce with Italian Seasonings if you have no spaghetti sauce.

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