Creamy Tomato and Vegetable Soup (updated)

Update: I just had some left overs for lunch. This was, hands down, the BEST soup I have ever made!!! I’m definitely making this again. But next time, with real tomatoes. So amazing. Add a bit more cream or milk to really thicken up the soup base. So. Yum.

While putting stuff away from this morning’s stew prep, I realized I had a half of can of tomato paste left to use up. I had a little taste of the paste (rhyme not intended) and was reminded of one of my favorite winter dishes – tomato and vegetable soup.

I had an “a-ha” moment and since I still had all the vegetables out, I went to work. This is still a work in progress, I’ll post photos once it’s finished. I think I will let the soup sit in the fridge over night – as I find soups and stews always taste better the next day.

There are several great ways you can make tomato soup. You can use tomato paste, crushed tomatoes, or real tomatoes. I used what I had on hand – Heinz tomato paste.


  • 1 cup of sliced mushrooms
  • 1 cup of yellow onion diced
  • 1 cup of frozen corn
  • 1 cup of frozen green beans
  • 1 cup of celery diced
  • 1 cup of sliced zucchini
  • 1 cup of Lima beans
  • Seasoning: garlic, salt, black pepper, basil, bay leaf (I forgot to add thyme)

Soup Base

  • 1 cup of milk or half-half cream
  • 3 cups of water or vegetable stock (your choice)
  • 1/3 cup of flour
  • 1 can of crushed tomatoes or tomato paste


  • In a large skillet, melt the butter or margarine on medium-heat. I never measure things, so use your best judgment. Add in the flour and milk. Stir until there are no clumps of flour.
  • Add in the onions, mushrooms and celery and cook about 5-6 minutes.
  • Pour the mixture into a large pot and add mix well.
  • Add in the rest of the vegetables and simmer for a few minutes.
  • In a separate bowl or large measuring cup, mix a little bit of milk, and tomato paste. Add in some basil, salt and pepper to taste. Pour this mixture into the pot and stir well.
  • Add vegetable stock or 2-3 cups of water. Add in seasoning of your choice – usually salt, black pepper, garlic and a bay leaf will work well.
  • Bring the soup to a boil and lower the heat. Cover with lid. Cook until vegetables are tender – about 30-40 minutes. Make sure to stir once in a while, so the creamy base of the soup doesn’t burn.

Doesn’t it look delicious? Make sure the flour is fully cooked to avoid lumps in your soup.

How much I love slow-cooking…

I think I’m going to give this a go in my smaller crock-pot. Funny story. My mom bought me a slow-cooker and a crock-pot. She was so proud of herself. We didn’t have the heart to tell her they were basically the same thing. They’ve lasted me a very long time and I don’t use them often enough. Makes me smile when I make soups or stews. I have my mom to thank for this.

If you’re cooking in a slow-cooker, cook on low for a couple of hours for best results.

Soup and casseroles are so versatile. You could add pasta into this dish and call it Minestrone.

This soup will can be frozen and reheated for later use. Or serves 2-3 people. Serve it with a yummy grilled sandwich, garlic bread of biscuits.


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