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!
Looking for more easy soup recipes? Try my Easy Taco Soup recipe, my Crockpot Chicken Taco Soup or my Ramen Noodle Soup!
There is just not a better comfort food combo than Creamy Tomato Soup and a crispy, melty grilled cheese sandwich.
This version is extra creamy, packed with basil, garlic and Parmesan, and made with inexpensive pantry staples!
It’s super quick, too, so you can get it bubbling on the stove even on the busiest weeknights. There’s barely any chopping, tons of flavor, and only one pot to clean!
This soup is super customizable, too. You can add in more veggies, rice, pasta, swap out herbs…basically, make it your own!
Homemade Tomato Soup ingredients:
- Salted butter: Unsalted butter also works, just taste at the end and add an extra pinch of salt if needed.
- Garlic: Fresh is best, but jarred minced garlic works if you are in a rush, you may want a little extra for more flavor.
- Basil pesto: I like to use homemade basil pesto, but any pesto you enjoy will work, start with a small amount and add more to taste if yours is strong.
- Dried basil: If you are out of basil, Italian seasoning makes a good stand in.
- Milk: Any milk you keep on hand is fine, 2 percent or whole will give you the creamiest texture, or swap in some half and half for extra richness. You can also swap the milk for evaporated milk or even some cream for a richer soup!
- Crushed tomatoes with Italian herbs: If you only have plain crushed tomatoes, add a little extra dried basil or Italian seasoning to make up the flavor.
- Grated Parmesan cheese: Grated parmesan cheese makes things easy, but you can grate it yourself from a block if you like!
- Fresh basil: Great for serving, but you can also finish bowls with extra Parmesan or a drizzle of cream if you do not have fresh herbs.
How to make Creamy Tomato Soup:
A few pantry staples and a pot are all you need to make this easy Tomato Soup! Don’t forget to check the recipe card for the full ingredients and instructions.
- Melt the butter in a large pot, then cook the aromatics.
- Whisk in the flour.
- Whisk in the milk slowly until the mixture is smooth and lightly thickened.
- Add the crushed tomatoes with Italian herbs and bring everything to a gentle simmer.
- Stir in the sugar to balance the acidity, tasting as you go.
- Add the grated Parmesan and stir until it is fully melted and the soup is creamy.
Tips for the best Creamy Tomato Soup:
- Milk thickness: Stop cooking the milk mixture when it lightly coats the back of a spoon, if it thickens too much, whisk in extra milk or broth to loosen it before you add the tomatoes.
- Low heat: Keep the heat on low once the milk and cheese are in the pot so the soup stays creamy and does not scorch on the bottom.
- Blend the soup: If you are blending in a regular blender, let the soup cool slightly and work in smaller batches, an immersion blender makes it very easy if you have one.
How to store leftover Tomato Soup:
Store Creamy Tomato Soup in an airtight container in the fridge for 3 to 4 days.
Reheat gently in a pot over low to medium heat, stirring often, and add a splash of milk or broth if it has thickened in the fridge.
You can also reheat single portions in the microwave, stirring halfway so it warms evenly.
Serving suggestions:
Serve Creamy Tomato Soup with a big chunk of crusty bread like No Knead Artisan Bread or buttery Garlic Bread for dunking, or keep it classic with gooey Air Fryer Grilled Cheese.
For leftovers, pour the soup over Buttered Noodles for a cozy, nostalgic pasta dinner, or use it as a creamy pizza sauce and spread it over Easy Pizza Dough before piling on your favorite toppings!
20 Minute Creamy Tomato Soup from Scratch
written by Ashley Fehr
Ingredients
- ¼ cup salted butter
- 2 tablespoons tomato paste
- 3 cloves garlic, (finely minced)
- 1 teaspoon salt
- 1 teaspoon basil pesto
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 can crushed tomatoes with Italian herbs, (28oz or 798ml)
- ½ cup grated Parmesan cheese
- 1-2 tablespoons granulated sugar
- Fresh basil, for serving
Instructions
- Melt the butter in a large soup pot over medium-low heat. Add the tomato paste, garlic, salt, pesto, dried basil, and pepper and cook for 1 minute.
- Whisk in the flour, until no white remains.
- Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
- Add the tomatoes and Parmesan and stir until combined. Heat through.
- Stir in the sugar to taste and serve with fresh basil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Play with the herbs and spices: Use whatever you have in the pantry. Add extra basil, a little Italian seasoning, or a pinch of red pepper flakes if you like some heat.
- Dairy-free option: Use your favorite non dairy milk or even chicken or vegetable broth instead of milk. The flavor will be a bit different, but it will still taste creamy and cozy.
- Add extra veggies: Toss in cooked carrots, onions or other soft veggies before blending. Cooked carrots are especially sneaky, they puree right in and most people will not even notice.
- Make it heartier: Stir in cooked pasta, rice or another grain at the end for a more filling bowl.
- Gluten-free version: Skip the flour roux and whisk a couple tablespoons of cornstarch into the cold milk instead. Let it thicken gently, then add your tomatoes and carry on with the recipe.
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!
Ashley Fehr says
Thanks Kathryn!
Jennifer says
I made this today and I see that this soup is really so thick. I just want to make it little more soupy so I add a box of campbells soup chicken broth 30 percent reduced sodium and pour half of a box. It looks better. Delicious! You could switch to veggies broth.
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.
Ashley Fehr says
Thanks Callie! I’m glad you liked it!
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.
Ashley Fehr says
Thanks Sara! I’m so glad it went over well!
Yvonne Schuman says
How many tomatoes would I need if I want to substitute fresh for canned?
Ashley Fehr says
About 3 cups
Jami says
I want to make a creamy Tomato Cheddar soup! Can I add shredded cheddar and if so when and how much? HA! Thanks!
Ashley Fehr says
Definitely! I would stir it in right at the end
Eric L says
Can you freeze this?
Ashley Fehr says
Yes! I have often 🙂
Ivy says
Can you omit the tomato paste?
I don’t have any in my pantry right now, and still want to make it:)
Ashley Fehr says
You can, it will just be less tomato-y 🙂 You may want to add in some tomato pasta sauce or something to bump up the flavor
Susan Stevens says
Add same amt ketchup then add a shot of lemon or lime juice to replace tom paste
Jean says
Just made your tomato soup recipe, amazing, will definitely be making it again❣️
Chadaya says
Happy Friday eve! Has anyone sub unsweetened almond milk in for this recipe?
Ashley Fehr says
I haven’t, but it should work fine, it will just change the flavor slightly
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.
Ashley Fehr says
I’m so glad you liked it! Thanks for sharing!
Nicole says
Great texture and will definitely make it again.
Ashley Fehr says
Thanks Nicole!
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 ! 😉
Ashley Fehr says
Thanks Amanda!
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!
Ashley Fehr says
I love that idea! Thanks for sharing Pat!
Danielle Villegas says
What if I don’t have tomato paste?
Ashley Fehr says
You can leave it out! It just intensifies the tomato flavor
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!
Ashley Fehr says
Thanks Gabi! I’m thrilled you liked it!
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
Ashley Fehr says
Thanks for sharing your swaps Brenda!
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!
Ashley Fehr says
Thanks Jodi! I’m so glad it’s a hit!
Courtney Bryson says
Recipe was good, but didn’t really make that much. Followed it exactly.
Ashley Fehr says
Thanks Courtney!
Irina says
Yummy soup! We loved it!!
Ashley Fehr says
Thanks Irina!
Ken says
Is there a print option?
Ashley Fehr says
Yes if you click the print button in the recipe card it will open a printer friendly version
Ryoko says
Best tomato soup I’ve made! I didn’t have the fresh or dried basil, and I used fresh tomatoes – it came out great. Thank you for sharing a great recipe!
Ashley Fehr says
I’m so happy to hear that!
Jayme Finch says
Made this for lunch today, it was fantastic. Very fresh and creamy. Served it with a parmesan crusted, bacon, green onion, sharp cheddar and hot habanero Tillamook grilled cheese sandwich. Definitely a keeper recipe!
Ashley Fehr says
Thanks Jayme!