20 Minute Creamy Tomato Soup from Scratch

Ingredients

• 0.25 cup salted butter
• 2 tbsp tomato paste
• 3 garlic (cloves, finely minced)
• 1 tsp salt
• 1 tsp basil pesto
• 0.5 tsp dried basil
• 0.25 tsp pepper
• 0.25 cup all-purpose flour
• 2.5 cup milk
• 1 can crushed tomatoes with Italian herbs (798 ml)
• 0.5 cup grated Parmesan cheese
• 1 tbsp granulated sugar (Use 1–2 tablespoons to taste.)
• fresh basil (for serving)

Steps

1. 1

   Melt the butter in a large soup pot over medium-low heat.

2. 2

   Add the tomato paste, minced garlic, salt, basil pesto, dried basil, and pepper. Cook for 1 minute.

3. 3

   Whisk in the flour until no white flour remains.

4. 4

   Add the milk and whisk until combined. Increase the heat to medium and cook, stirring frequently, until thickened. The mixture should lightly coat the back of a spoon; if it thickens too much, whisk in extra milk or broth before adding the tomatoes.

5. 5

   Add the crushed tomatoes and Parmesan. Stir until combined and the cheese has melted, then heat through.

6. 6

   Stir in the sugar to taste. Serve topped with fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a pot over low to medium heat, stirring often; add a splash of milk or broth if the soup has thickened. The source also suggests extra Parmesan or a drizzle of cream for serving.

Nutrition per serving

• soup
• main
• vegetarian
• comfort food
• one-pot
• quick
• stovetop