Description
A creamy, velvety-smooth tomato soup made in just 20 minutes using canned tomatoes, perfect alongside grilled cheese. Infused with garlic, basil, and Parmesan.
Ingredients
- ¼ cup butter
- 2 Tbsp tomato paste
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp basil pesto
- ½ tsp dried basil
- ¼ tsp pepper
- ¼ cup flour
- 2½ cups milk
- 28-oz (798 ml) can crushed tomatoes with Italian herbs (or diced/fresh)
- ½ cup grated Parmesan
- 1–2 Tbsp sugar
- Fresh basil, for serving
Instructions
- In a large pot, melt butter over medium heat. Add tomato paste, garlic, salt, pesto, dried basil, and pepper. Cook for about 1 minute until fragrant.
- Stir in flour and whisk continuously until no white streaks remain—this creates the base for a smooth, creamy texture.
- Gradually whisk in milk and cook, stirring often, until the mixture thickens.
- Add the crushed tomatoes and Parmesan. Stir to combine, cook until heated through.
- Taste and add 1–2 Tbsp sugar to cut acidity.
- For a silky finish, blend the soup using an immersion blender or transfer carefully to a blender.
- Serve hot with fresh basil on top and enjoy!
Notes
- Use fresh tomatoes when in season for an elevated flavor.
- Replace milk with evaporated milk or cream for a richer soup, or opt for dairy-free milk like almond for a lighter version.
- Boost nutrition by blending in cooked carrots or cauliflower.
- Make it gluten‑free by skipping the roux and using cornstarch to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
