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!
Table of Contents
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 Soup, Chicken Gnocchi Soup, and this Crockpot Potato Soup.
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:
- 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.
- 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!
- Stir in all of that tomato goodness, and give it a good stir to incorporate.
- 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.
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.
20 Minute Creamy Tomato Soup from Scratch
written by Ashley Fehr
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Amanda says
I’ve made this soup so many times now because it’s so easy and tasty. I did make some minor changes to accommodate my family. I used 2 tbsp of potato starch to make it gluten free. I used olive oil and oat milk and omitted the parm to make it dairy free. I used the whole can of tomato paste because I never remember to use the rest of it. I also added a splash of balsamic vinegar at the end to add a little more oomph. My kids are so disappointed by canned soup now because I usually make this fantastic recipe instead. Thank you for this wonderful and easy soup recipe!
The Recipe Rebel says
Hi Amanda! So glad you enjoyed the recipe! Thank you for this review!
Janie says
My whole family LOVES this soup, including my super picky kids who don’t like tomatoes. It’s easy and delicious! The pesto is a must!
The Recipe Rebel says
Hi Janie! So glad you enjoyed the recipe! Thank you for this review!
Sarah says
This soup is so good!! My husband said it’s the best tomato basil soup he’s ever had
The Recipe Rebel says
Hi Sarah! So glad you enjoyed the recipe! Thank you for your review!
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
Thanks Carol! It’s a favorite here too!
Hoot says
Hey, I was just wondering why my soup split?? Is it because of my milk or…
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.
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.
Ashley Fehr says
Thanks Shannon! I’m glad you liked it!
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.
Ashley Fehr says
I love the idea of adding orzo!
Inci says
Amazing!
I made gluten free- vegan version of this soup.
I used rice flour- tapioca flour instead. And also used oat milk.
We loved it.
Inci says
Almost forgot. I also added onion😊
Ashley Fehr says
Thanks for sharing!
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!
Ashley Fehr says
Thanks Amy! I’m glad you liked it!
Stefanie says
Delicious!!!
Was easy to make, my picky 7 yr old loved it! I made without garlic (I am deathly allergic) and pesto. Twas great!
Ashley Fehr says
Thanks Stefanie!
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!