How to Make Homemade Tomato Soup from Tomato Juice

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This recipe is kind of special to my dear hubby and me because of fond memories of cooking with his mother. So, I asked him to help me write this post to tell his story about learning to cook while making this delicious homemade creamy tomato soup made from tomato juice, baking soda, a little butter, some milk, and a little salt and pepper.

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Bowl of homemade tomato juice on a plate with crackers and an egg salad sandwich with a pan of soup in the background

Learning How to Make Homemade Tomato Soup from Tomato Juice

As dear hubby told me his story about making tomato soup with his mother, I could not help but giggle. With a young child’s eyes and excitement about this recipe, I pictured him as a little boy again. Please note that this story and the writing of this post is mostly his. It is written only with a bit of help from me, and I could not have told the story any better!

Bowl of homemade tomato juice on a plate with crackers and an egg salad sandwich

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten Free
Servings:  4
5 from 1 vote
Add a Comment
Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Course : Dinner, Lunch, Soup, Starter
Cuisine : American
Diet : Gluten Free
Calories 167
Fat 10.5
Carbohydrates 14.4
Protein 6

A Homemade Tomato Soup Story

As a kid growing up in central lower Michigan, I have fond memories of helping my mother make homemade tomato soup.  For me, you see, it was a chance to bond with my mother and create a creamy, delicious soup for lunch that was simple and easy to make.  With ingredients we always had on hand, tomato juice, baking soda, a little butter, and some milk, we could have excellent creamy soup in minutes to eat with egg salad or even a grilled cheese sandwich.

My job was stirring the simmering tomato juice while my mother slowly added the baking soda.  Now comes the science experiment.  If you have ever added baking soda to a dish of vinegar, you know that it violently erupts! 

These two simple items have been used for years by teachers to demonstrate acids and bases’ interaction.  You learn that acids have a low pH, and bases have a high pH.  When combined, there is a “must be witnessed to appreciate spectacular reaction” that occurs.  You can even use it to make volcanos that inspire a “do it again” plea from a little brother or sister.

How to Make #HomemadeTomatoSoup from #TomatoJuice Try this #GlutenFree #Vegetarian #Healthy #Soup #Recipe

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So back to the soup.

Picture the recipe step-by-step...

Tomato juice naturally is acidic, so when adding the baking soda, it foams up in the pan. Note, to take care to use a high-sided pan to keep up with the foam rising, and add the baking soda slowly, constantly stirring as you do it.

My mother never measured anything ‘cause well, she was just that good.

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The reason to use baking soda is to neutralize the acid in the tomato juice to prevent the milk from curdling when you add it in the final step. Nobody wants to eat soup that has curds floating in it. The ratio of juice to baking soda is most critical because too little means that you will have curds, and too much will leave a soapy taste.
As an adult, I have made this delicious soap many times but have needed to measure the baking soda to prevent the less than satisfactory results. I have determined that approximately 1/2 teaspoon baking soda to 1 cup of tomato juice is the perfect amount to add, albeit through trial and error. Guess I was not as good as my mother, but hey, we can only aspire to be that good.
Once the foam settles with constant stirring, add the butter to the soup and continue to stir. After a couple of minutes, add the milk and a dash of salt and pepper, then continue to heat until ready to serve. This creamy tomato soup will keep for days in the refrigerator, so do not worry if you make too much.

It’s all about what you have on hand.

Many homemade tomato soup variations will include using heavy cream for more creamy richness or adding basil for a tasty tomato basil soup. But it all depends on what you have in your pantry when you are making it.

This homemade tomato soup using tomato juice is very affordable at less than half the canned soup cost. Shucks, when I was a kid, I did not even know they made canned tomato soup. For me, it was a secret recipe that my mother had in her head. A recipe that she probably came by from her mother.

Wherever it came from, please give it a try, and see if it becomes your “Secret Recipe.”

Picture how to make homemade tomato soup from tomato juice step-by-step...

In a mood for soup? Check out these "Soup-er" recipes...

We hope you enjoy making this homemade tomato soup recipe and the “Secret Recipe” for it!

Have fun making this easy soup, and maybe even getting a little help from the children at your house!


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Bowl of homemade tomato juice on a plate with crackers and an egg salad sandwich

How to Make Homemade Tomato Soup from Tomato Juice

Kymberley @GFreeDeliciously
A delicious homemade creamy tomato soup made from tomato juice, baking soda, a little butter, some milk, and a little salt and pepper.
5 from 1 vote
Gluten Free
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch, Soup, Starter
Cuisine American
Servings 4
Calories 167 kcal


  • Large Saucepan
  • Utensils (Measuring Cups & Spoons, Whisk or Large Spoon, Ladle)


  • 4 cups tomato Juice
  • 2 teaspoons Baking Soda
  • 2 tablespoons Butter
  • 2 cups Whole Milk


  • Add the tomato juice into a large or high-sided saucepan, bringing it to a high-simmer over medium-low heat.
  • Slowly add the baking soda, whisking in a little to a time, constantly stirring as you do it.
  • When the foam settles with constant stirring, add the butter, continuing to stir until melted. [1]
  • Add the milk and a dash of salt and pepper, continue to simmer until ready to serve.

Recipe Notes

[1] Tomato juice naturally is acidic, so when adding the baking soda, it foams up in the pan. Note, take care to use a high-sided pan to keep up with the foam rising, and add the baking soda slowly, constantly stirring as you do it.


Calories: 167kcalCarbohydrates: 14.4gProtein: 6gFat: 10.5gSaturated Fat: 5.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.7gTrans Fat: 0gCholesterol: 27.5mgSodium: 1297.3mgPotassium: 6901mgFiber: 1gSugar: 12.4gVitamin A: 160.6IUVitamin C: 170.3mgVitamin D: 0.2µgCalcium: 163.9mgIron: 1mg
Keyword best tomato soup, Budget Friendly, Creamy tomato soup, Easy tomato soup, Recipes for Beginners, soup, tomato, tomato soup, Tomato soup recipe, Vegan tomato soup
Tried this recipe?Rate it! Or leave a comment. We'd love to know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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