Original 4B’s Tomato Soup

Anyone who has stopped at a 4B’s in Montana knows the tomato soup, thick with diced tomatoes and finished with enough cream to turn it pale orange. This copycat simmers canned diced tomatoes with chicken broth, butter, onion, and a small amount of baking soda, then stirs in hot heavy cream at the end. The recipe came from one of the original 4B’s owners, Mr. Hainline, so the proportions are the restaurant’s rather than a guess. It needs an hour of unattended simmering and one careful step at the end, which makes it a good cold-weather Sunday project.

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4B’s tomato soup is not a smooth bisque. The tomatoes stay in visible pieces, and the texture is closer to a chunky stew than to the pureed tomato soups most chains serve.

The method is almost entirely hands-off. Everything except the cream goes into a stockpot and simmers for an hour on low heat, which is long enough to soften the onion completely and concentrate the tomato flavor.

The cream is warmed separately and stirred in at the very end, off the boil. That final step is the whole technique, and it is where a home cook is most likely to go wrong.

This version came to CopyKat from one of the original 4B’s owners, which is why the ingredient list looks unusual. The baking soda in particular is not something a home cook would guess at, and it is doing specific work.

What makes 4B’s tomato soup special?

This homemade cream of tomato soup has pieces of tomatoes instead of being smooth. It also has a lighter color than most creamy tomato soups. Butter and heavy cream give it a silky texture. All in all, it’s a luscious, soul-warming soup.

So if you are looking for the best old-fashioned cream of tomato soup recipe, you’ve found it!

About 4-B’s Restaurant

The 4-B diners were established in 1947 in Montana by Bill Hainline. He named the restaurants after his family members whose names all began with “B” – himself, his wife Buddy, his son Bill Jr., and his daughter Barbara.

The Hainline family created many memories for many generations of Montanans. The handful of 4-Bs closed in 2007, but they have since reopened under new ownership. The famous tomato soup is still on the menu.

Ingredients

Here’s a list of what you need to make old-fashioned cream of tomato soup:

• Canned diced tomatoes – Provide the body and the chunky texture that distinguishes this soup from a pureed bisque.
• Chicken broth – Thins the tomatoes and adds a savory depth the tomatoes cannot supply on their own.
• Butter – Rounds off the acidity and carries flavor across the palate.
• Sugar – Balances the sharpness of canned tomatoes without making the finished soup taste sweet.
• Chopped onion – Adds aromatic backbone as it breaks down completely during the long simmer.
• Baking soda – Neutralizes tomato acid so the cream can be added without curdling.
• Heavy cream – Turns the tomato base into a rich, pale soup and softens whatever acidity remains.

Serving size and nutritional facts are in the printable recipe card below.

How to Make 4B’s Tomato Soup

Here are the simple steps for making this tomato soup recipe:

1. In a large stockpot, mix tomatoes and juices, chicken broth, margarine, onion, and baking soda.
2. Bring to a boil, then reduce heat to low. Simmer for 1 hour.
3. In a separate pot, heat cream over low heat until hot but not boiling.
4. Add heated cream to the hot tomato mixture. Stir to combine.
5. Serve and enjoy!

If you prefer a smooth soup, you can blend it in a blender before serving. Remember to fill your blender only about halfway, because hot soup expands while blending.

How to Serve Creamy Tomato Soup

• Opt for wide, shallow bowls that beautifully display the soup’s creamy texture and color.
• Garnish with fresh basil or parsley, croutons, a drizzle of olive oil, or red pepper flakes for a kick of heat.
• Fresh bread or grilled cheese sandwich are classic combos for tomato soup.
• A light green salad with Italian vinaigrette dressing.

How to Store, Freeze, and Reheat Homemade Creamy Tomato Soup

Cool the soup to room temperature before storing the soup in either the refrigerator or freezer.

Storing: Pour the cooled soup into an airtight container, or portion it in separate containers or resealable plastic bags. Store it in the refrigerator for up to 4 days.

Freezing: Pour the cooled soup into a freezer-safe container or individual portions into plastic freezer bags. Leave about an inch of space at the top of the containers to allow for expansion. Label the container with the date and contents. If using freezer bags, lay them flat in your freezer until solid. This will make them easier to stack and store. Your creamy tomato soup can be stored in the freezer for up to 3 months.

Thawing: Ideally, for the best texture and flavor, thaw your soup in the refrigerator overnight before reheating. If you’re in a rush, you can use the defrost setting on your microwave, or immerse the sealed container in cold water to speed up the thawing process.

Stovetop Reheating: Pour the thawed soup into a pot. Warm over medium heat, stirring occasionally to ensure even heating. If the soup is too thick after thawing, you can add a bit of water, broth, or cream to adjust the consistency.

Microwave Reheating: Pour the soup into a microwave-safe bowl. Cover parchment paper to help prevent splatters. Heat on high in 1-minute intervals, stirring in between each interval, until the soup is hot and steaming.

More Tomato Soup Recipes

• Fresh Tomato Soup
• Old Fashioned Tomato Soup
• Tomato Basil Soup

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Check out more of my easy soup recipes and the best copycat restaurant recipes here on CopyCat!