About Brenda Gantt’s Tomato Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have won her a following of millions. Her cream of tomato soup is one she calls comfort food, and she serves it with grilled cheese sandwiches as the perfect cool-weather meal. You can read more about the people and memories behind dishes like this one in our stories.
Creamy tomato soup is one of the most familiar comfort foods in American home cooking. It starts with pantry staples (canned tomatoes, butter, flour, and milk) and turns them into something that tastes far richer than the sum of its parts. A simple roux gives the soup body, and a little sugar and a pinch of baking soda balance the acidity of the tomatoes.
Southern cooks have always made the most of tomatoes. If you love them as much as we do, try Brenda’s tomato gravy and tomato pie too. This soup is easy enough for a weeknight and cozy enough for a rainy Sunday.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Tomato Soup Recipe
Ingredients
Tomato Base
Cream Base
Kitchen Tools Needed
- Large pot or Dutch oven
- Medium saucepan or second pot
- Immersion or countertop blender
- Whisk
- Measuring cups & spoons
- Ladle
New to soup-making equipment? See our kitchen guides.
Instructions
- Simmer the tomatoes. Pour the canned tomatoes with their juices into a large pot. Add the chicken broth, sugar, and baking soda (it will foam briefly). Bring to a simmer over medium heat and cook for 15 minutes, breaking up the tomatoes with a spoon.
- Blend until smooth. Remove from the heat and blend with an immersion blender, or carefully transfer to a countertop blender in batches, until smooth. Set aside.
- Start the cream base. In a second large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook for 4 to 5 minutes until soft, then add the garlic and cook for 30 seconds.
- Make the roux. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, without letting it brown.
- Add the milk. Slowly whisk in the milk and half-and-half. Cook over medium-low heat, stirring often, for about 5 minutes until slightly thickened. Do not let it boil.
- Combine. Slowly stir the tomato puree into the cream base. Season with the salt and pepper, then heat gently for 5 to 10 minutes until steaming hot. Keep the heat low and do not let it boil.
- Serve. Ladle into bowls and top with fresh basil if you like. Serve hot with grilled cheese sandwiches or crackers.
Once the milk goes in, keep the heat low. Gentle heat is what keeps the soup smooth and creamy.
Nutrition Facts
| Calories | 260 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 760 mg |
| Sugar | 14 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Tomato Soup
Lycopene
Tomatoes are rich in lycopene, an antioxidant. Cooking tomatoes and serving them with a little fat, as in this soup, helps your body absorb it.
Vitamin C
Tomatoes provide vitamin C, which supports the immune system.
Potassium
Tomatoes are a good source of potassium, which supports healthy blood pressure and muscle function.
Calcium & Protein
The milk and half-and-half add calcium and protein, which makes the soup more filling than a broth-based one.
What to Avoid
Preparation Mistakes
- Don’t let it boil after adding milk. High heat can make the dairy separate.
- Don’t pour milk into the hot tomatoes. Stir the tomato puree slowly into the cream base instead.
- Don’t skip the baking soda and sugar. They tame the acidity so the soup tastes smooth, not sharp.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of cooking.
- Don’t reheat on high heat. Warm it slowly over low heat, stirring often.
Dietary Considerations
- Contains Dairy (milk, half-and-half, butter)
- Contains Gluten (flour)
- Contains chicken broth (use vegetable broth to make it vegetarian)
Pro Tips for the Best Tomato Soup
- Use whole peeled tomatoes. They have a sweeter, fresher flavor than pre-crushed tomatoes and blend smoothly.
- Cook the flour for a minute or two. This removes the raw flour taste and gives the soup body.
- Warm the milk if you have time. Warm milk blends into the roux more smoothly and is less likely to separate.
- Taste before serving. If the soup tastes too sharp, add a pinch more sugar; if it tastes flat, add a pinch of salt.
- Finish with butter or a swirl of cream for a silkier bowl.
Want more techniques? Browse our cooking tips.
What to Serve With Tomato Soup
Beverages
- Sweet tea
- Lemonade
- Hot apple cider
Sides & Mains
- Grilled cheese sandwiches
- Cornbread
- Salmon patties
- Green salad with ranch dressing
When to Serve
- Cold or rainy days
- Weeknight dinner
- Easy lunch
- Sick-day comfort
Finish the meal with a slice of chocolate pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Canned whole tomatoes | About 3½ lb fresh ripe tomatoes, peeled | Simmer about 10 minutes longer before blending. |
| Half-and-half | Heavy cream or evaporated milk | Cream makes it richer; evaporated milk is very stable. |
| Chicken broth | Vegetable broth | Makes the soup vegetarian. |
| Butter and flour | Cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) | Gluten-free option; stir in at the end and simmer briefly. |
| Sugar | Honey | Use a little less, to taste. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for up to 4 days.
Freezer
Freeze the tomato puree on its own for up to 3 months and make the cream base fresh. Finished soup may separate after freezing.
Reheating
Warm slowly on the stovetop over low heat, stirring often. Don’t boil. Microwave single servings at reduced power, stirring in between.
Frequently Asked Questions
Yes. Use about 3 1/2 pounds of ripe tomatoes. Score an X in the bottom of each, dip in boiling water for 30 seconds, slip off the skins, and chop. Simmer them in the broth a little longer, about 25 minutes, until completely soft before blending.
Tomatoes are acidic, and acid can make milk separate, especially if the soup boils or cold milk meets hot tomatoes. The pinch of baking soda neutralizes some acidity, the flour roux stabilizes the milk, and keeping the heat low after combining prevents curdling. Stir the tomatoes into the cream base slowly rather than the other way around.
Yes. It keeps well in the refrigerator for up to 4 days, and the flavor often improves overnight. Reheat gently over low heat, stirring often, and do not let it boil.
You can, but dairy-based soups can separate after freezing. For the best result, freeze the tomato puree on its own for up to 3 months, then thaw it and make the cream base fresh. If you freeze the finished soup, reheat it slowly and whisk well.
For thicker soup, simmer it gently for a few extra minutes before adding the cream base, or whisk in a tablespoon more flour cooked in butter. For thinner soup, stir in a splash of warm milk or broth until it reaches the consistency you like.
A grilled cheese sandwich is the classic partner, and Brenda serves her cream of tomato soup that way. Saltines, cornbread, or a simple green salad also work well.
Reader Reviews
More Brenda Gantt Recipes
- Chocolate PieA classic Southern dessert
- Chocolate Fudge PieA rich, fudgy pie
- Tomato GravyAnother comforting tomato dish
- Tomato PieA summer tomato favorite
- Ranch DressingA homemade dressing
- Cornbread DressingA holiday table staple
- Salmon PattiesA Southern supper
- Thickening PotatoesA kitchen technique, step by step
- Smothered Fried ChickenSouthern comfort food
Explore the Site
It’s gonna be good, y’all. Pour a bowl and make the grilled cheese.
Back to Recipe