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.
Carina says
Hi! I made this recipe and we loved it! So easy, creamy, and delicious! I’m wondering if you can freeze leftover soup? Any input would be greatly appreciated!
The Recipe Rebel says
Hi Carina! Yes, you can freeze it!
Mary says
I was craving canned tomato soup but only had fire roasted diced tomatoes on hand. I may never buy canned tomato soup again because your recipe was so delicious and so easy!
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Ernestine says
So easy and so scrumptious! Substituted the salt with tomato bullion and half and half for milk. Served alongside grilled bacon and cheese sandwiches.
The Recipe Rebel says
Hi Ernestine! So glad you enjoyed the recipe! Thank you for this kind review!
Brittany says
Can I blend the crushed tomatoes first!!
The Recipe Rebel says
Hi Brittany, I guess you could but you will be blending the recipe at the end when it’s cooked. Hope you enjoy it!
Allysen says
This recipe is so delicious! I wanted to make some tomato soup and just wanted something quick, but we didn’t have any canned soup. I decided to search Google for soup recipes with tomato paste or sauce, and this one came up! I am so glad it did! Nice and simple, I had all the ingredients, and it turned out delicious! Thank you for sharing this recipe!
Allysen says
Wanted to add that I used diced tomatoes and didn’t blend, and the chunkiness was so good!
The Recipe Rebel says
Thanks for the feedback!
The Recipe Rebel says
Hi Allysen! So glad you enjoyed the recipe! Thank you for this kind review!
Ciara Duffy says
Best tomato soup, my husband and I, have ever had! Definitely will make this from now on. Thank you for this recipe.
Robin Kelman says
Super easy and delicious. Made some substitutes for taste preferences and what I had on hand. Can of fire roasted and no salt added tomatoes. Use dried Italian herb and basil, skipped pesto, added a touch of nutmeg and splash of brandy. Hubs thought best creamy tomato ever and I did too. Thanks
The Recipe Rebel says
Hi Robin! So glad you enjoyed the recipe! Thank you for this kind review!
Lauri says
Really great recipe! Will be my go to tomato soup recipe. I love that it is creamy without using cream
Anne says
I tried making this recipe, so easy and delicious! Thank you!!!
The Recipe Rebel says
Hi Anne! So glad you enjoyed the recipe! Thank you for this review!
Deb says
Oh my goodness! This soup came out really thick and really delicious! Dunk your grilled cheese in it…. heaven!!
The Recipe Rebel says
Hi Deb! So glad you enjoyed the recipe! Thank you for this review!
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!
Brenda says
How many fresh tomatoes did you use?
The Recipe Rebel says
Hi Brenda! You’ll need about 28 ounces. Enjoy!
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!