There’s something profoundly comforting about a bowl of homemade cream of Brenda Gantt Cream of Tomato Soup Recipe, especially when it’s inspired by Southern cooking legend Brenda Gantt. This copycat Brenda Gantt cream of tomato soup brings together the nostalgic flavors of classic American comfort food with a touch of old-fashioned charm.
Using simple pantry staples like Crisco, flour, and strained tomato juice, this recipe creates a velvety smooth soup that warms both body and soul.
Whether you’re seeking solace on a chilly afternoon or looking to pair it with your favorite grilled cheese sandwich, this timeless recipe delivers restaurant-quality results right in your own kitchen. The secret lies in the careful balance of acidity and creaminess, creating a harmonious blend that’s simply irresistible.
What Does It Taste Like?
This cream of tomato soup offers a beautifully balanced flavor profile that’s both rich and comforting. The strained tomato juice provides a bright, tangy base with natural sweetness, while the creamy roux adds luxurious body and mellows the acidity.
The celery salt contributes a subtle savory depth, and the hint of paprika brings gentle warmth without overwhelming heat. The baking soda works its magic by neutralizing excess acidity, resulting in a smoother, more rounded taste.
Each spoonful delivers a velvety texture that coats your palate with tomato-forward goodness, punctuated by creamy notes and a whisper of seasoning. It’s nostalgic yet refined, reminiscent of childhood lunches but elevated with homemade care.
Brenda Gantt Cream of Tomato Soup Recipe Ingredients
- 2 tablespoons all-purpose flour
- 1½ tablespoons Crisco (shortening)
- 1 cup whole milk
- 2½ cups strained tomato juice
- 1 teaspoon celery salt
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Pinch of baking soda
- 1 tablespoon tomato ketchup
- Sugar (optional, for alternative method)
- Red pepper (optional, for alternative method)
- Whipped cream (for garnish, optional)
Kitchen Utensils
- Medium saucepan
- Separate medium pot
- Wire whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Strainer or fine-mesh sieve
- Ladle
- Soup bowls for serving
Copycat Brenda Gantt Cream of Tomato Soup Recipe
Step 1: Create the Roux
Place a medium saucepan over medium heat and add the Crisco shortening. Once melted, sprinkle in the flour and whisk continuously to combine. Cook the roux for 2-3 minutes, stirring constantly, until it forms a smooth paste with a light golden color. This creates the thickening base for your soup.
Step 2: Add the Milk
Gradually pour the milk into the roux while whisking vigorously to prevent any lumps from forming. Continue whisking as the mixture heats up. Allow it to come to a gentle boil, then reduce heat slightly and let it simmer for 1-2 minutes until thickened. The mixture should coat the back of a spoon. Set aside.
Step 3: Prepare the Tomato Base
In a separate pot over medium heat, combine the strained tomato juice and tomato ketchup. Stir well to incorporate. Add the pinch of baking soda to the tomato mixture and watch as it fizzes slightly – this reaction neutralizes acidity and improves the soup’s color and flavor.
Step 4: Season the Tomato Mixture
Add the celery salt, along with salt, black pepper, and paprika to taste. Start conservatively with the seasonings; you can always add more later. Stir well and allow the tomato mixture to heat through until it’s steaming hot but not yet boiling.
Step 5: Combine and Finish
Just before you’re ready to serve, slowly pour the creamy milk-roux mixture into the seasoned tomato base while stirring continuously. Alternatively, you can pour the tomato mixture into the cream base. Stir constantly as you combine them to ensure a smooth, unified soup. Bring the entire mixture to a gentle boil, stirring frequently.
Step 6: Serve
Once the soup reaches a boil and achieves your desired consistency, remove from heat immediately. Ladle the hot soup into bowls and, if desired, garnish with a dollop of whipped cream for an elegant presentation. Serve immediately while piping hot.
7 Customization, Serve With, and Pairing Ideas
1. Classic Grilled Cheese Pairing
The quintessential companion to tomato soup is undoubtedly a golden, crispy grilled cheese sandwich. Use sharp cheddar, Gruyère, or a combination of cheeses on sourdough or white bread. The buttery, melty sandwich is perfect for dunking into the creamy soup.
2. Fresh Herb Enhancement
Elevate your copycat Brenda Gantt cream of tomato soup by stirring in fresh basil leaves just before serving. You can also add a sprig of fresh thyme during cooking or finish with chopped chives. Fresh herbs add brightness and sophistication to this classic recipe.
3. Bacon and Crouton Topping
Transform your soup into a more substantial meal by topping each bowl with crispy bacon bits and homemade croutons. Toast cubed bread with butter, garlic, and herbs until golden and crunchy, then scatter over the soup along with crumbled bacon for added texture and savory depth.
4. Roasted Garlic Variation
For a richer, more complex flavor, roast a whole head of garlic until caramelized and soft, then squeeze the cloves into your tomato mixture before combining with the cream base. This adds sweet, mellow garlic notes that complement the tomato beautifully.
5. Spicy Kick Option
If you prefer some heat, incorporate the optional red pepper during the seasoning step, or add a dash of hot sauce, cayenne pepper, or red pepper flakes. This variation brings warmth and excitement to the traditional recipe while maintaining its comforting essence.
6. Salad and Soup Combo
Serve your soup alongside a crisp green salad with vinaigrette dressing for a lighter, balanced meal. A simple arugula salad with lemon dressing or a classic Caesar salad complements the richness of the soup without overwhelming it.
7. Bread Bowl Presentation
For a special presentation, hollow out small round sourdough loaves and serve the soup inside the bread bowls. This not only looks impressive but also provides an edible vessel that soaks up every last drop of the delicious soup.
7 Essential Tips
1. Strain Your Tomato Juice
Always use strained tomato juice for the smoothest texture in your Brenda Gantt cream of tomato soup. If you’re using canned whole tomatoes or fresh tomatoes, blend them first and then strain through a fine-mesh sieve to remove seeds and skin pieces. This extra step ensures a silky, restaurant-quality consistency.
2. Don’t Skip the Baking Soda
The pinch of baking soda is crucial for neutralizing the natural acidity in tomatoes. This small amount prevents the milk from curdling when combined with the acidic tomato juice and creates a smoother, more balanced flavor. However, use only a pinch – too much can create a soapy taste.
3. Temperature Control Matters
When combining the cream mixture with the tomato base, ensure both components are hot but not violently boiling. Extreme temperature differences or aggressive boiling can cause separation or curdling. Medium heat and gentle stirring are your friends throughout this process.
4. Whisk Constantly When Making Roux
When creating your roux with Crisco and flour, constant whisking prevents burning and ensures even cooking. The roux should smell nutty and pleasant, not burnt. If you notice any dark spots or a burnt smell, start over – burnt roux will ruin the entire soup’s flavor.
5. Combine at the Last Minute
As instructed in the traditional method, combine your cream and tomato mixtures just before serving. This timing prevents over-reduction and maintains the soup’s optimal consistency and fresh flavor. If combined too early and kept on heat, the soup may become too thick or develop an overcooked taste.
6. Adjust Consistency to Preference
If your soup is too thick, thin it with additional milk or tomato juice, added gradually while stirring. If it’s too thin, simmer gently for a few more minutes to reduce, or create a small additional roux to stir in. Remember that the soup will thicken slightly as it cools.
7. Season Gradually and Taste Often
The celery salt adds significant flavor, so start with the recommended amount and taste before adding additional salt. Build your seasoning gradually, tasting after each addition. Remember that you can always add more seasoning, but you can’t remove it once added. The soup’s flavor will also concentrate slightly as it simmers.
Storage and Reheating Guidance
Store leftover cream of tomato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk if the soup has thickened during storage. Avoid microwaving if possible, as it can cause uneven heating and texture changes.
Brenda Gantt Cream of Tomato Soup Recipe
Ingredients
Method
- Place a medium saucepan over medium heat and add the Crisco shortening. Once melted, sprinkle in the flour and whisk continuously to combine. Cook the roux for 2-3 minutes, stirring constantly, until it forms a smooth paste with a light golden color. This creates the thickening base for your soup.
- Gradually pour the milk into the roux while whisking vigorously to prevent any lumps from forming. Continue whisking as the mixture heats up. Allow it to come to a gentle boil, then reduce heat slightly and let it simmer for 1-2 minutes until thickened. The mixture should coat the back of a spoon. Set aside.
- In a separate pot over medium heat, combine the strained tomato juice and tomato ketchup. Stir well to incorporate. Add the pinch of baking soda to the tomato mixture and watch as it fizzes slightly – this reaction neutralizes acidity and improves the soup’s color and flavor.
- Add the celery salt, along with salt, black pepper, and paprika to taste. Start conservatively with the seasonings; you can always add more later. Stir well and allow the tomato mixture to heat through until it’s steaming hot but not yet boiling.
- Just before you’re ready to serve, slowly pour the creamy milk-roux mixture into the seasoned tomato base while stirring continuously. Alternatively, you can pour the tomato mixture into the cream base. Stir constantly as you combine them to ensure a smooth, unified soup. Bring the entire mixture to a gentle boil, stirring frequently.
- Once the soup reaches a boil and achieves your desired consistency, remove from heat immediately. Ladle the hot soup into bowls and, if desired, garnish with a dollop of whipped cream for an elegant presentation. Serve immediately while piping hot.
Video
Notes
Common Queries Q&A Section
We’re here to help! Below, you’ll find answers to common questions people usually have about this recipe.
Q: Can I use butter instead of Crisco in this recipe?
A: Yes, you can substitute butter for Crisco in this copycat Brenda Gantt cream of tomato soup. Use 1½ tablespoons of unsalted butter in place of the shortening. Butter will add a richer flavor and create a equally smooth roux. However, Crisco was traditionally used in Southern cooking and provides the authentic texture Brenda Gantt’s recipes are known for. If using butter, watch the heat carefully as butter can brown more quickly than shortening.
Q: Why does my soup curdle when I combine the cream and tomato mixtures?
A: Curdling occurs when the acidic tomato juice causes the milk proteins to separate. The baking soda helps prevent this by neutralizing acidity, so don’t skip it. Also ensure both mixtures are similarly hot before combining, stir constantly while mixing, and avoid boiling aggressively after combination. If curdling does occur, blend the soup with an immersion blender to smooth it out, though prevention is always better.
Q: Can I make this soup ahead of time?
A: While you can make this soup ahead, it’s best when freshly prepared due to the delicate nature of combining cream and tomato. If you must make it ahead, prepare the cream base and tomato base separately, store them in the refrigerator, then reheat and combine just before serving. This maintains the best texture and prevents separation during storage.
Q: What can I use instead of celery salt?
A: If you don’t have celery salt, you can substitute with regular salt and add finely minced celery or a pinch of celery seed. Alternatively, use ½ teaspoon of regular salt plus ¼ teaspoon of celery seed. The celery flavor adds a traditional depth that’s characteristic of classic tomato soup, but in a pinch, regular salt alone will work.
Q: Is there a dairy-free version of this recipe?
A: Yes, you can create a dairy-free version by substituting the whole milk with full-fat coconut milk, cashew cream, or oat milk. These alternatives provide similar creaminess. For the best results, use full-fat versions to maintain the soup’s rich texture. The flavor will be slightly different but still delicious and comforting.
Q: Can I freeze cream of tomato soup?
A: Cream-based soups can be frozen, but they may separate upon thawing due to the dairy content. If you want to freeze this soup, cool it completely, store in freezer-safe containers leaving space for expansion, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, whisking vigorously or using an immersion blender to re-emulsify if needed.
Q: Why do I need to strain the tomato juice?
A: Straining the tomato juice removes seeds, pulp, and any fibrous bits that would create a chunky or grainy texture in your soup. Brenda Gantt’s version is known for its smooth, velvety consistency, which can only be achieved with strained juice. If you prefer a chunkier, more rustic soup, you can skip this step, but it won’t be true to the original recipe.
Q: How can I make the soup thicker or thinner?
A: To thicken the soup, simmer it longer to reduce liquid, or prepare additional roux (equal parts flour and fat) and whisk it in gradually. To thin the soup, add small amounts of milk or tomato juice until you reach your desired consistency. Remember to adjust seasonings after changing the consistency, as diluting will weaken flavors.
This copycat Brenda Gantt cream of tomato soup captures the essence of Southern comfort cooking with its simple ingredients and timeless technique. The careful balance of creamy richness and bright tomato flavor creates a bowl of pure nostalgia that satisfies both body and soul.
Whether you’re making it for a quick weeknight dinner or serving it at a cozy gathering, this recipe delivers consistent, delicious results. The beauty lies in its simplicity – proof that you don’t need complicated ingredients to create something truly special.
Give this classic recipe a try and experience the warmth of homemade goodness in every spoonful.
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