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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!

bow of tomato soup with tomato juice on a wooden board with bread and blue napkin.

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.

tomato juice soup ingredients.
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Ingredients

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.

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More tomato soup recipes

We are serious tomato soup aficionados and have created recipes for different tomato products. Whether you stock canned tomatoes, tomato sauce, or paste, there is something for you!

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How to make tomato soup with tomato juice

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

step 1 sauté onion.

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.
step 2 thicken tomato soup.

2. Make roux

  • Sprinkle the flour into the pot and blend with the butter until smooth.
  • Stirring constantly, cook for 1 minute.
step 3 cook soup.

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.
step 4 serve tomato soup.

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!
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Tips

  • Make tomato soup less acidic: To reduce the acidity of the tomato juice, add some sugar, honey, or maple syrup. Some brands of tomato juice are more acidic than others, so you want to start on the low side (with 1 to 2 tablespoons) and work your way up from there. And if you find the soup too sweet, simply add an extra pinch of salt.
  • Thicken tomato soup: I thickened this tomato soup with butter and flour roux. You can also add tomato paste and/or cream if you wish to thicken the soup further.
  • Spice it up: If you enjoy a bit of heat, prepare the soup with spicy hot tomato juice or add a dash of red pepper flakes or hot sauce to give the recipe a spicy kick.
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Topping ideas

  • 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.
close-up of a spoon picking op tomato juice soup.
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Serving suggestions

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.

bowl of tomato soup from tomato juice with cream drizzle and fresh basil.
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Storage & reheating

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.
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More soup recipes

We’re in the middle of soup season, and here are a few more of our favorite tomato soup recipes. They are easy to make and will be a hit with your family and friends!

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

tomato soup with tomato juice.

Tomato Soup Recipe with Tomato Juice

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Enjoy the rich, creamy goodness of tomato soup with tomato juice! It's 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 30 minutes.

Ingredients

  • 1 medium white or yellow onion, chopped
  • 2 chicken or vegetable stock cubes
  • 1/3 cup / 75 g / 2.7 oz butter
  • 1/4 cup / 30 g / 1 oz all-purpose flour
  • 5 cups / 1200 ml / 40 fl oz low-sodium tomato juice
  • 1 tbsp sugar, or to taste
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste

Serving (optional)

  • 1 cup / 240 ml / 8 fl oz heavy cream
  • 1/4 cup / g / oz chopped fresh basil

Instructions

  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.
    Make roux. Sprinkle the flour into the pot and blend with the butter until smooth. Stirring constantly, cook for 1 minute.
    Bring to a boil. 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.
    Simmer soup. Once boiling, reduce to medium-low heat and let the soup simmer for 10 minutes, until it has thickened.
    Adjust acidity and seasonings. Remove the soup from the heat and taste-test. If necessary, add more sugar to combat the acidity of the tomato juice and adjust the salt and pepper according to your preferences.
    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!

Notes

Tips

  • Make tomato soup less acidic: To reduce the acidity of the tomato juice, add some sugar, honey, or maple syrup. Some brands of tomato juice are more acidic than others, so you want to start on the low side (with 1 to 2 tablespoons) and work your way up from there. And if you find the soup too sweet, simply add an extra pinch of salt.
  • Thicken tomato soup: I thickened this tomato soup with butter and flour roux. You can also add tomato paste and/or cream if you wish to thicken the soup further.
  • Spice it up: If you enjoy a bit of heat, prepare the soup with spicy hot tomato juice or add a dash of red pepper flakes or hot sauce to give the recipe a spicy kick.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 99mgSodium: 730mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 11g

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