20 minute creamy tomato soup

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This creamy tomato soup is made in 20 minutes with canned tomatoes, but no one would know! It tastes of basil, garlic and parmesan and is perfect for dipping your grilled cheese!

There's simply no better combination of comfort food than creamy tomato soup and a crispy, crispy grilled cheese sandwich.

This creamy tomato soup is repeated here, because it's quick and easy enough to make any meal, even with kids running in circles around you!

It is so fast and so delicious that you will 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 most of the year when we don't have fresh garden tomatoes. Made with canned tomatoes, it is an easy and inexpensive meal that tastes just as amazing all year round.

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But what if you have a bucket of fresh tomatoes from the garden?

Even better! Throw them out 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 big bun and I'll enjoy a soup for every meal of every day!

How to make an easy creamy tomato soup:

  1. We make our roux first, rather than last, and this saves us a pot, turning it into ONE pot soup (yeah!). First melt the butter, add the garlic to make it fragrant, then add a little flour. This will thicken our soup and make it incredibly creamy.
  2. Add the rest of our seasonings, then mix the milk until smooth. Bring to a simmer until thickened, whisking often so it doesn't clump!
  3. Add all that tomato goodness and stir well to incorporate.
  4. Puree with an immersion blender, in a blender intended for hot foods (not all are, so be careful!) Or in a food processor. This is optional, but it really makes it smooth and creamy, so I recommend it!

Variations on this creamy tomato soup:

  • Feel free to adjust spices and herbs to your tastes or whatever you have on hand: add a little heat if you like, or experiment a little.
  • If you don't have fresh milk, you can easily substitute evaporated milk or cream. If you need to make this recipe dairy-free, you can substitute it for non-dairy milk, though it will change the flavor, or you can also use chicken or vegetable broth. It will still be creamy and delicious!
  • Feel free to add other vegetables, before or after mashing! Some cooked carrots are easily mashed in tomato soup and go unnoticed.
  • A little pasta, rice, or other cooked grains can make this soup a little more filling (although you know I'm serving mine with grilled cheese, so I go for plain and simple 😉)
  • If you need to make this gluten-free recipe, you can skip the roux and choose to thicken the milk with a couple tablespoons of cornstarch before adding the tomatoes.

Do you have leftover tomato soup?

Pasta: This creamy tomato soup is also a great pasta sauce! You can make a double batch and save a few to serve over pasta for an easy dinner another night.

Pizza: This tomato soup is thick and creamy enough to be used as a pizza sauce!

Reinvent it: Serve leftovers with cooked pasta and vegetables to give tomato soup a new twist: Bonus points if what you add to the soup is also left over from another meal!

* This post has been updated since its original post in April 2014.

20 minute creamy tomato soup from scratch

This creamy tomato soup is made in 20 minutes with canned tomatoes, but no one would know! It is flavored with basil, garlic and Parmesan and is perfect for dipping your grilled cheese! Soup CourseAmerican CuisinePreparation time 5 minutesCooking time 20 minutesTotal time 25 minutesServings 6 servingsCalories 226kcal


  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 1/4 cup flour
  • 3 tablespoons fresh basil (or 1 / 2-1 teaspoon dry)
  • 1-2 tablespoons of sugar
  • 1 teaspoon salt
  • 1 teaspoon basil pesto optional and to taste
  • 2 1/2 cups of milk divided
  • 798 ml can of diced tomatoes with Italian herbs (28 oz) or sub-crushed or fresh, chopped
  • 3 tablespoons tomato paste (approximately 156 ml can)
  • 1/2 cup grated parmesan optional


  • In a large saucepan, melt the 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 beat until combined. Cook and beat over medium heat until thick, stirring frequently.
  • Add tomatoes, tomato paste, and Parmesan if using, and stir until combined.
  • Puree with an immersion blender if desired and serve.



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