20 Minute Creamy Tomato Soup from Scratch
This Creamy Tomato Soup is made from scratch in just 20 minutes using canned tomatoes, flavored with garlic, basil, and Parmesan. It’s rich, comforting, and perfect for pairing with grilled cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 (28 oz or 798 ml)
- ½ cup grated Parmesan cheese
- 1–2 tablespoons granulated sugar
- Fresh basil, for serving
Instructions
1. 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.
2. Whisk in the flour, until no white remains.
3. Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened.
4. Add the tomatoes and Parmesan and stir until combined. Heat through.
5. Stir in the sugar to taste and serve with fresh basil.
Notes
You can adjust the sugar depending on the acidity of your tomatoes—start with 1 tablespoon and increase if needed.
For a smoother texture, use an immersion blender before serving.
Serve with fresh basil and a grilled cheese sandwich for the ultimate comfort meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 226
- Sugar: 11
- Sodium: 711
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 9
- Cholesterol: 38
Find it online: https://paulakitchen.com/20-minute-creamy-tomato-soup/