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20 Minute Creamy Tomato Soup

Prep Time 5 mins
Total Time 25 mins
Servings 6 servings

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This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It’s flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!

creamy tomato soup in dutch oven

There is just not a better comfort food combo than creamy tomato soup and a crispy, melty grilled cheese sandwich.

This Creamy Tomato Soup has been on repeat here, because it’s easy and quick enough to whip up for any meal, even with the kids running circles around you!

It’s so quick, and so delicious, that you’ll never have to settle for the can again!

What I love about this tomato soup recipe is that it can be made with canned tomatoes for the majority of the year when we don’t have fresh garden tomatoes. Made with canned tomatoes, it’s an easy and inexpensive meal that tastes just as amazing year round.

But if you’ve got a bucket of fresh tomatoes from the garden?

Even better! Throw those in for a quick summer meal.

I confess, I’m one of those people who enjoys soup year round, and some of our other favorites (if you’re one of those people, too!) are this Sausage Tortellini SoupChicken Gnocchi Soup, and this Crockpot Potato Soup.

creamy tomato soup and grilled cheese on white plate

Give me some crusty bread or a great dinner bun and I’ll enjoy soup for every meal of every day!

How to make easy Creamy Tomato Soup:

  1. We make our roux first, instead of at the end and this saves us a pot making this a ONE pot soup (yay!). First we melt the butter, add the garlic to make it fragrant, then stir in some flour. This will thicken our soup and make it incredibly creamy.
  2. Stir in the rest of our seasonings, then whisk in the milk until smooth. Let this simmer until thickened, whisking often so it doesn’t clump!
  3. Stir in all of that tomato goodness, and give it a good stir to incorporate.
  4. Puree with an immersion blender, in a blender meant for hot foods (not all are, so be careful!), or in a food processor. This is optional, but really makes it smooth and creamy so I recommend it!

Variations on this Creamy Tomato Soup:

  • Feel free to adjust the spices and herbs to your tastes or what you have on hand — add some heat if you like, or experiment a little!
  • If you don’t have fresh milk, you can easily substitute for evaporated milk or cream. If you need to make this recipe dairy free, you can substitute for non dairy milk though it will change the flavor, or you can use chicken or vegetable broth as well. It will still be creamy and delicious!
  • Feel free to add in other veggies, before or after pureeing! Some cooked carrots puree really easily in tomato soup and go mostly unnoticed.
  • Some pasta, rice or other cooked grains can make this soup a little heartier (though you know I’m serving mine with grilled cheese so I opt for plain and simple 😉 )
  • If you need to make this recipe gluten free, you can skip the roux and opt to thicken the milk with a couple tablespoons of corn starch before adding the tomatoes.
grilled cheese and creamy tomato soup dunking

Got leftover Tomato Soup?

Pasta: This creamy Tomato Soup also makes a great pasta sauce! You can make a double batch, and save some for serving over pasta for an easy dinner another night.

Pizza: This Tomato Soup is thick and creamy enough to be used as a pizza sauce as well!

Reinvent it: serve leftovers with cooked pasta and vegetables for a new twist on tomato soup — bonus points if what you add to the soup is also leftover from another meal!

*This post has been updated since its original posting in April 2014.

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20 Minute Creamy Tomato Soup from Scratch

5 from 8 votes
This Creamy Tomato Soup is made in 20 minutes with canned tomatoes, but no one would ever know! It's flavored with basil, garlic and Parmesan and perfect for dunking your grilled cheese!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 226kcal

Ingredients

  • 1/4 cup butter
  • 1 tsp minced garlic
  • 1/4 cup flour
  • 3 tbsp fresh basil (or 1/2-1 teaspoon dried)
  • 1-2 tbsp sugar
  • 1 tsp salt
  • 1 tsp basil pesto optional and to taste
  • 2 1/2 cups milk
  • 798 ml can of diced tomatoes with Italian herbs (28 oz) or sub crushed or fresh, chopped
  • 3 tablespoons tomato paste (about half 156ml can)
  • 1/2 cup grated parmesan optional

Instructions

  • In a large pot, melt butter. Add garlic and cook 1 minute. Add flour and whisk to combine.
  • Add basil, sugar, salt and pesto. Cook and stir 1 minute.
  • Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often.
  • Add tomatoes, tomato paste, and Parmesan if using, and stir until combined.
  • Puree with an immersion blender if desired and serve.

Nutrition Information

Calories: 226kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 711mg | Potassium: 476mg | Fiber: 2g | Sugar: 11g | Vitamin A: 820IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Tammy Schick says

    Oh my goodness is this good! I whipped up a quick batch today for lunch. I needed to shake things up. It’s 111 degrees here in Phoenix today ☀️ but this recipe is just what I was craving. It’s decedent!

    I have Celiacs so I made a GF roux. I followed the directions for “Light Brown Roux” from cottercrunch.com and it was perfect!

    I doubled the batch and used canned whole plum tomatoes with garlic and basil because that’s what I had on hand. I also added some smoked paprika because I’m addicted to it’s smoky warmth.

    I am IN LOVE with this creamy, scrumptious recipe. I have already sent the link to my mom and sister. DELISH! Thanks for sharing ♥️

  2. Gilbert says

    Made this for the wife today, had everything except the fresh basil or dry. Just added a bit extra pesto, came out GREAT!!! wife loved it as i much as i did. Will definitely make again!!! Oh, totally used a lot more garlic, like 2 TBSP instead of a tsp, we love garlic in this house and surprisingly, even then, it was not overpowering. Thanks!!!

  3. Lyn says

    Instead of using flour, I use a gd quality butter biscuits or cream crackers to thicken the soup eg Jacobs brand. Also, sometimes adding a bit of a bit of baked / sautéed carrots 🥕, celery & bell pepper (make sure they’re caramelised) adds depths to the flavour of the soup.

  4. Debbie Eckstein says

    i came across this recipe on FB. it was a video. while i watched, i couldn’t believe how simple it looked and wanted to try it. i don’t normally have cream on hand but i always have a can or two of evaporated milk, and swapped out the basil for some thyme. this is what i used. i have made this soup three times now, so i can safely say that this is definitely my go to for tomato soup! Thanks Ashley for sharing yet another great recipe!

  5. Bc in Edmond says

    This looks amazing! I’m a little confused, though – your ingredient list says the milk is “divided” but I don’t see where (or why) to do it in the instructions – help please!

  6. debbie donnelly says

    I have just made this today for lunch ,only thing I did differently was add a 1/4 tsp of baking soda to cut the aid taste so it would not curdle either.Was very good ^ everyone enjoyed it .
    Thanks for recipe ,have lots of home canned tomatoes & frozen which I am going to try with your recipe .

  7. Dot says

    Thank you so much for the recipe. Last fall I was forced to freeze a lot of my canning tomatoes. I had to leave and did not want them to go to waste. I had never frozen tomatoes before. Thus, I had to hope and pray that I could use them. Your recipe was the answer. I often make a rue but never considered it for tomato soup. All in all, the result was marvelous.

  8. Lorraine Beauchamp says

    I admire anyone who runs a cooking blog. I am computer literate but unfortunately I feel lost in the blogging area. Do you have any suggestions how I might start my own blog, how does one begin. Keep up the great work!

    Lorraine

    • Ashley says

      Hi Lorraine! There are so many ways to do it! I use WordPress but there are lots of options for building a web site or blog. I did a lot of research beforehand, and there are lots of great articles on starting a blog! If you have any other questions, feel free to check out my contact page and send me an email 🙂

  9. Leiann Bonnet says

    Hi, I have a ton of fresh tomatoes from my garden & wondering how much of fresh vs. canned that your recipe calls for – if I’d like to substitute fresh instead of canned? Thank you!
    Leiann

      • Leiann Bonnet says

        Thank you Ashley – I’ve got so many tomatoes, I might have to double, or triple it. BTW, have you frozen this soup before? If so, how did it come out after defrosting?

        • Ashley says

          I haven’t frozen it. Freezing dairy based soups is always a bit tricky… I’m not sure how it would turn out! You can always freeze the fresh tomatoes though, and make more soup later!

  10. Andrea S says

    I just made this for my boys. It’s a success! The only thing I changed was to add a tablespoon or two of sugar to combat the bitterness of tomato paste. The soup is delicious! I won’t go back to canned tomato soup again. Thanks for the recipe!

    • Ashley says

      I’m glad you liked it! Adding sugar is a great idea — I’m actually surprised I didn’t add any when I made it! There isn’t much I don’t add sugar to. Thanks for that — I might just add it to the recipe!

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