Hearty Tomato Soup with Evaporated Milk

Hey friends!

Feeling a little chilly or just craving something cozy? I’ve got the perfect solution for you.

Today, I’m sharing my creamy tomato soup with evaporated milk.

It’s warm, comforting, and so easy to whip up.

Plus, it’s a great way to enjoy that rich tomato flavor!

Grab a bowl, and let’s dive in!

tomato soup with evaporated milk
Image: mollyshomeguide.com / Photographer Molly

Possible Ingredient Alternatives

Butter can be replaced with olive oil or coconut oil for a dairy-free option. Use the same amount as called for in the recipe. This substitution maintains the rich mouthfeel while potentially offering heart-healthy benefits.

Evaporated milk can be substituted with full-fat coconut milk for a vegan alternative. Use the same quantity as the recipe specifies. Coconut milk provides a creamy texture and subtle sweetness that complements the tomato flavor.

All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free thickener. Use half the amount of cornstarch or arrowroot as flour called for in the recipe. These alternatives will achieve a similar thickening effect without altering the flavor significantly. Whisk the cornstarch or arrowroot with a small amount of cold liquid before adding to the soup to prevent clumping.

Preparation Time 10-15 minutes
Cooking Time 45-60 minutes
Total Time 55-75 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 800-900
  • Protein: 20-25 g
  • Fat: 50-60 g
  • Carbohydrates: 70-80 g

Ingredients

  • 5 tablespoons butter (71g)
  • 1 tablespoon vegetable oil (14g)
  • 1 cup finely chopped onions (128g, about 2 small to medium size)
  • 1 can of tomato purée (28 ounces) or whole tomatoes in purée
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • A few dashes of black pepper
  • 21 grams of all-purpose flour (approximately 3 tablespoons)
  • 2 cups chicken broth (397g)
  • 1/4 teaspoon baking soda
  • 1 to 3 tablespoons sugar to taste (14g to 43g)
  • 1 1/2 cups evaporated milk (340g)
  • 1/2 teaspoon salt

Step 1: Sauté the Onions

In a large saucepan, heat the butter and vegetable oil over medium heat.

Add the onion and sauté until it’s softened and golden, which should take about 10 minutes.

Stir occasionally to prevent burning and ensure even cooking.

Step 2: Simmer the Tomato Mixture

Introduce the tomatoes, basil, thyme, and black pepper into the saucepan with the onions.

Bring the mixture to a simmer over medium heat and cook for an additional 10 minutes, allowing the flavors to meld together.

Step 3: Thicken the Soup

In a small bowl, combine the flour and broth, whisking until smooth to create a slurry.

Add this slurry to the simmering soup, stirring constantly to prevent lumps from forming.

Once combined, cover the saucepan and let the soup simmer slowly for 25 minutes, stirring occasionally to avoid sticking.

Step 4: Blend the Soup (if needed)

If you’ve used diced tomatoes, purée the soup using a blender or food processor until smooth, or blend directly in the pot with a hand blender.

If you’ve used tomato purée, blending is optional as the onion bits will add texture to the soup.

Step 5: Final Touches and Serve

Return the soup to the saucepan if you removed it for blending.

Set the heat to low-to-medium.

Stir in the baking soda (be prepared for the soup to foam up briefly), then add the sugar, milk, and salt.

Continue heating to a bare simmer, stirring constantly to prevent the milk from curdling.

Once heated through, serve the soup hot.

Enjoy the rich, comforting flavors of this homemade tomato basil soup!

tomato soup with evaporated milk
Image: mollyshomeguide.com / Photographer Molly

tomato soup with evaporated milk
Image: mollyshomeguide.com / Photographer Molly

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