There’s nothing quite like a warm bowl of creamy tomato soup, especially when it can be made from scratch in just 20 minutes. This comforting dish is perfect for a quick lunch, an easy dinner, or as a starter for a special meal.
Why Make This Recipe
Making your own tomato soup is a great way to enjoy fresh flavors without any preservatives. This recipe is simple, quick, and uses ingredients you likely already have in your kitchen. Plus, it’s incredibly satisfying to create a delicious meal from scratch that the whole family will love.
How to Make 20 Minute Creamy Tomato Soup
Ingredients:
- ¼ cup salted butter
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon dried basil
- 2½ cups milk
- 1 can crushed tomatoes (28 oz)
- ½ cup grated Parmesan cheese
Directions:
- In a large soup pot, melt the butter over medium-low heat.
- Stir in the tomato paste, minced garlic, salt, dried basil, and pepper; cook for about 1 minute until fragrant.
- Whisk in the flour until fully incorporated.
- Gradually add the milk while whisking to prevent lumps; increase heat to medium.
- Cook and stir frequently until the mixture thickens.
- Add the crushed tomatoes and Parmesan cheese, stirring until heated through.
- Taste and adjust seasoning with sugar if needed. Serve hot with fresh basil on top.
How to Serve 20 Minute Creamy Tomato Soup
Serve this creamy tomato soup hot in bowls. You can top it with fresh basil for a touch of color and flavor. It pairs wonderfully with a warm grilled cheese sandwich or some crusty bread for dipping.
How to Store 20 Minute Creamy Tomato Soup
If you have leftovers, let the soup cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just heat it up gently on the stove when you’re ready to enjoy it again.
Tips to Make 20 Minute Creamy Tomato Soup
- Fresh basil can elevate the flavor, so don’t skip it!
- If you like a bit of heat, add a pinch of red pepper flakes.
- For a smoother texture, blend the soup with an immersion blender after adding the tomatoes.
- Adjust the thickness by adding more or less milk according to your preference.
Variation
For a twist, you can add vegetables like carrots or spinach to the soup for extra nutrients. Some people like to add a splash of cream for an even richer taste.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just make sure to peel and chop them before adding to the soup.
2. Is this soup gluten-free?
No, this recipe uses flour. However, you can substitute it with a gluten-free flour blend.
3. Can I make this soup vegan?
Absolutely! Replace the butter with vegan butter, use plant-based milk, and skip the Parmesan cheese or use a vegan alternative.
Creamy Tomato Soup
Ingredients
Base Ingredients
- ¼ cup salted butter
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon dried basil
- 2½ cups milk Adjust according to desired thickness.
- 1 can crushed tomatoes (28 oz)
- ½ cup grated Parmesan cheese Can be omitted for a vegan option.
Instructions
Preparation
- In a large soup pot, melt the butter over medium-low heat.
- Stir in the tomato paste, minced garlic, salt, dried basil, and pepper; cook for about 1 minute until fragrant.
- Whisk in the flour until fully incorporated.
- Gradually add the milk while whisking to prevent lumps; increase heat to medium.
- Cook and stir frequently until the mixture thickens.
- Add the crushed tomatoes and Parmesan cheese, stirring until heated through.
- Taste and adjust seasoning with sugar if needed. Serve hot with fresh basil on top.
