Creamy Tomato Soup
A quick and easy recipe for creamy tomato soup that's ready in just 20 minutes, perfect for lunch or dinner.
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.
Notes
Serve hot topped with fresh basil. Pairs well with grilled cheese or crusty bread. For a smoother texture, use an immersion blender after adding tomatoes. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.