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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
Table of Contents
  1. How to make easy Creamy Tomato Soup:
  2. Variations on this Creamy Tomato Soup:
  3. Got leftover Tomato Soup?
  4. 20 Minute Creamy Tomato Soup from Scratch Recipe

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

4.97 from 30 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 226cal


  • 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


  • 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: 226cal | 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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Reader Interactions


  1. Carol says

    I have made this recipe quite a few times and we love it. I use my garden tomatoes that we freeze at the end of the season. So much flavor and love how easy it is to make.

    • Ashley Fehr says

      It is hard for me to say without knowing how the recipe was made. I’ve never had that happen before! Thickening milk with a roux and adding tomatoes shouldn’t cause it to split.

  2. Shannon says

    Wow! I’ve been planning to make this for a few weeks and finally had the opportunity today for lunch. AMAZING! I added a couple of extra tablespoons tomato paste and a sprinkle of white pepper. I used home grown, home canned tomatoes my mom gave me and my husband and I both loved it. Thank you for the wonderful recipes you share.

  3. Karen says

    Incredible. I can’t stop thinking about it. I made some orzo separately which I ladle in my soup bowl first, then I pour this divine soup on top. I did half whipping cream (leftover from another recipe) and half fat free milk and added a teaspoon of Italian herbs. I will make this over and over. I make a lot of soups and this is now my #1. Thankyou.

  4. Inci says

    I made gluten free- vegan version of this soup.
    I used rice flour- tapioca flour instead. And also used oat milk.
    We loved it.

  5. Amy A. says

    Wonderful soup! I don’t have a way to puree it so I didn’t; the extra lumps made it seem especially hardy. I also bought fresh basil and then didn’t make the soup until about a week later, not knowing how fast basil spoils, so I used dry which may have changed the flavor a little, but it was still delicious!

  6. Stefanie says

    Was easy to make, my picky 7 yr old loved it! I made without garlic (I am deathly allergic) and pesto. Twas great!

  7. Kathryn says

    This is easily one of the best and easiest tomato soup recipes I’ve ever tried. The ingredients are all items you would usually have on hand – except the basil pesto. The first time I made it was without the pesto and it was still good. But the second time with the pesto was delicious. I’m not only saving this recipe, I’m printing it off to add to my recipe book!

  8. Callie says

    I made this to dip cheese toasties in, because that’s the only way I ever like tomato soup. This soup changed that- it was sooo good. I took the suggestions to blend in some chopped carrots, added a few fresh tomatoes since the store was out of tomato paste, and it can out amazingly! I also used the leftovers as pasta sauce and that was great too.

  9. Sara says

    This is a really good tomato soup! I like that it doesn’t have heavy cream as I am more likely to have milk on hand. The flavor is good. It’s quick and easy. My husband said it should go on the eat again list and my three year old finished the bowl. I did add a little more tomato paste but that’s just a flavor preference.

  10. robinakagoatmom says

    Simply the best of all the cream of tomato recipes I’ve tried! A few tweeks for personal preferences like less sugar, used a can regular diced and can fire roasted tomatoes, added a grate of nutmeg and a splash of brandy. Husband went back for 2nd something he never does for soup. Already printed in my recipe book, passed onto daughters. THANKS for sharing.

  11. Amanda Robles says

    This was my first time making tomato soup! This is by far my favorite tomato soup recipe! SO GOOD!! I also added a little bit of Italian seasoning. Thanks for sharing your recipe ! 😉

  12. Pat says

    The only change I made was adding 4 ounces of cream cheese. Only because my hubby doesn’t like parmesan. Otherwise, this is my new go to tomato soup recipe!

  13. Gabi says

    I only leave reviews when I’m super passionate about something. Ready in 20 minutes, and the best tomato soup I’ve ever made!

  14. Brenda Turnblom says

    Simple and delicious! I used almond flour instead of all purpose flour and monk fruit sweetener instead of sugar to make it low carb. Excellent flavor! Thank

  15. Jodi says

    I’ve made this soup twice now and my family loves it! The roux thickens it to a bisque consistency without the use of heavy cream. I used diced tomatoes without herbs and did not add the pesto and basil. We love those flavors, but for grilled cheese and tomato soup, my family prefers it without herbs. Great recipe!

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