Ultra-creamy tomato soup that’s ready in under 30 minutes! Soft, comforting, and packed with Parmesan, basil, and just a hint of sweetness. Perfect for recovering mouths, weeknight dinners, or whenever you need a cozy bowl of happiness. Serve with bread, grilled cheese, or on its own for a simple, satisfying meal.
Soup Ladle- for serving perfect bowls without spills — essential for maximum soup enjoyment.
Ingredients
¼cupsalted butter
2tablespoonstomato paste
3clovesgarlicfinely minced
1teaspoonsalt
½teaspoondried basil
¼teaspoonpepper
¼cupall-purpose flour
2cupsmilk
½cupcream
128 oz can crushed tomatoes
½cupgrated Parmesan cheese + extra for serving
1–2 tablespoons granulated sugar
Fresh chopped basil for serving
Instructions
Melt the butter & build flavor: In a large soup pot over medium-low heat, melt the butter. Add tomato paste, garlic, salt, dried basil, and pepper. Cook for 1 minute, just enough for the flavors to start mingling like old friends.
Make it creamy: Whisk in the flour until no white streaks remain — this is your soup’s soft, velvety base.
Add the milk: Slowly whisk in milk until smooth. Increase heat to medium and stir frequently until the mixture thickens into luscious creaminess.
Tomatoes & Parmesan: Add the crushed tomatoes and stir until combined. Add Parmesan cheese. Stir to combine and heat through until cheese is melted and the soup is piping hot.
Balance it out: Taste the soup and stir in 1–2 tablespoons sugar to tame acidity.
Serve & garnish: Ladle into bowls and sprinkle with fresh basil. Optional: a drizzle of cream or a side of soft bread makes it extra dreamy.