Name: 20-Minute Creamy Tomato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
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

A warm, velvety-smooth tomato soup that I make in just 20 minutes using canned tomatoes—yet no one ever guesses it’s not fresh. Infused with garlic, basil, and Parmesan, it’s comfort in a bowl and perfect alongside a grilled cheese.

20-Minute Creamy Tomato Soup

Why You’ll Love This Recipe

I love how quick and effortless this soup comes together—just one pot, five minutes of prep, and it’s ready in no time. It uses pantry staples, but delivers a flavor that’s rich, creamy, and surprisingly fresh. Plus, it freezes well and doubles as a sauce for pasta or pizza!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

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!

Servings and Timing

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yields: 6 servings

Variations

Use fresh tomatoes when in season to elevate flavor even more.

Replace milk with evaporated milk or cream for richer soup, or opt for dairy-free milk like almond for a lighter version.
Boost nutrition by blending in cooked carrots or cauliflower—you won’t taste them.
Make it gluten‑free by skipping the roux and using cornstarch to thicken instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stovetop over low heat, stirring often. To freeze, cool completely, portion into freezer-safe containers, and it keeps well for 2–3 months. Thaw in the fridge overnight before reheating.

FAQs

What can I substitute for milk if dairy-free?

I substitute with almond milk or another plant-based milk—though the flavor shifts a bit, it still turns out velvety and delicious.

Can I make this gluten-free?

Absolutely! I simply skip the flour and blend in 1–2 tablespoons of cornstarch to thicken the soup.

How do I make the soup extra creamy?

For extra creaminess, I swirl in a splash of heavy cream or a dollop of Greek yogurt right before serving.

Can I use fresh tomatoes instead of canned?

Yes—when fresh tomatoes are in season, I chop and simmer them until soft before proceeding. It’s a fresher, slightly sweeter twist.

What can I serve with this soup?

I always pair it with grilled cheese sandwiches—perfect for dipping. Crusty bread or garlic croutons work wonderfully too.

Conclusion

I cherish how this tomato soup delivers incredible comfort with minimal effort. It balances creamy richness, tangy tomato flavor, and aromatic herbs—all ready in just 20 minutes. I hope this becomes one of your go‑to cozy meals as much as it is for me!