Tomato Soup with Tomato Juice

Enjoy the rich, creamy goodness of tomato soup with tomato juice! It’s great when you crave homemade tomato soup but only have tomato juice available. The easy recipe comes together with a handful of simple ingredients and is ready in 20 minutes.

Nothing is better than a hot bowl of soup on a cold day! Chick Fil A chicken noodle soup, pumpkin soup, and 4-ingredient potato soup are more cozy recipes you need to try!

Easy tomato soup from tomato juice

Tomato juice may not be the first thing that comes to mind when you think of soup, but it makes a surprisingly delicious tomato soup!

Tomato juice soup is comforting, savory, positively bursting with tomato flavor, and the texture is creamy and thick.

Garnish your bowl of tomato soup with a drizzle of cream and fresh basil, and serve it with grilled cheese for a cozy lunch and dinner!

The recipe requires minimal prep, and it’s a great recipe for fall and winter when fresh tomatoes aren’t available.

This tomato juice soup recipe is so simple to make and doesn’t need a ton of ingredients. See the recipe card at the end of the post for exact measurements.

Tomato juice: I recommend using pure, low-sodium vegetable juice. If you’re opting for regular, salted tomato juice, you may need to reduce the salt in the recipe.
Onion: The aromatic lends the soup the perfect amount of savory flavor.
Butter is needed to sauté the onion and thicken the soup together with the flour.
All-purpose flour helps to thicken the soup and give it a nice, thick consistency.
Vegetable or chicken stock cubes add amazing flavor to the soup since we aren’t using any vegetable broth or chicken stock.
Salt + pepper are the simple seasonings that make the soup taste amazing.
Sugar: A touch of sugar offsets the acidity of the tomato juice. You can use granulated sugar or light brown sugar.
Fresh basil (optional): I like to garnish my tomato soup with a bunch of fresh basil leaves for extra flavor.
Heavy cream (optional) gives the cream a richer texture and creates a velvety mouthfeel.

Homemade tomato soup with tomato juice involves only a few quick, easy steps. You’ll be making this over and over again!

1. Sauté onion

• Melt the butter in a large stockpot or Dutch oven over medium heat.
• Throw in the chopped onion and vegetable stock cubes.
• Cook until the onion is soft and translucent, about 3 to 4 minutes.

2. Make roux

• Sprinkle the flour into the pot and blend with the butter until smooth.
• Stirring constantly, cook for 1 minute.

3. Cook soup

• Next, pour the tomato juice into the pot.
• Then, stir in the sugar, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce to medium-low heat and let the soup simmer for 10 minutes, until it has thickened.

4. Serve

• Ladle the soup into bowls.
• If desired, garnish each serving with a drizzle of cream and chopped basil leaves.
• Serve warm and hand with bread or grilled cheese. Enjoy!

• Cream: A drizzle of heavy cream or a dollop of sour cream provides a creamy, contrasting texture to the soup.
• Herbs: Fresh basil, oregano, and parsley are great garnishes for tomato soup.
• Parmesan cheese: Grate fresh parmesan cheese on top of your soup.
• Croutons: Sprinkle some crispy croutons on top.
• Pesto: Basil pesto is a wonderful topping as well.
• Cherry tomatoes: Slice some cherry tomatoes in half and add them on top of the soup to give it some three-dimensional textures.

Toasted bread, grilled cheese, dinner rolls, pesto crostini, and breadsticks are a classic addition to tomato soup.

You can also hand it with garlic bread, Italian cheese bread, gnocchi salad, or Tuscan tortellini salad.

The soup is also a fantastic starter for chicken penne alla vodka, spaghetti mac and cheese, meatballs with alfredo sauce, and stuffed pasta shells.

If you have fresh basil left over, put it to good use with pesto-crusted salmon, baked burrata, crispy sheet pan gnocchi, and oven-baked eggplant.

How to store tomato soup with tomato juice

The soup will stay fresh for 3 to 4 days. Let the soup fully cool, then store it in an airtight container in the refrigerator.

You can store single-serving portions in individual containers for quick reheating.

Or keep the soup in a large, leak-proof container for family-sized meals.

Freeze tomato soup from juice

Tomato juice tomato soup freeze well. Here is what to do:

1. Allow the soup to cool completely.
2. Once at room temperature, pour it in a freezer-friendly container. Be sure to leave 1 inch at the top because the soup will expand as it freezes.
3. Write the name and date on the container and freeze the soup for up to 4 months.
4. Defrost overnight in the refrigerator.

Reheat tomato juice soup

• Stovetop: Reheat the soup in a saucepan on the stovetop over medium-low to medium heat, stirring frequently, until warmed through.
• Microwave: Pour individual portions into a microwave-safe bowl or container and zap in 1-minute intervals, stirring between heatings.