As the leaves start to turn and the air gets that unmistakable crispness, I find myself yearning for warmth in a bowl—something that feels like a hug on those chilly days. This Easy Creamy Tomato Soup is more than just a recipe; it’s like an old friend showing up right when needed. It’s cozy, with a rich, velvety texture that seems to wrap around you, and honestly, it might just remind you of that time you tried to recreate your favorite childhood meal and somehow ended up with a kitchen disaster, but in a good way.
Steps
- Begin by melting butter in a large pot over medium heat. Add tomato paste, minced garlic, salt, pesto, dried basil, and pepper, then cook for about a minute until fragrant.
- Stir in flour and whisk until it is fully incorporated with no visible white remains. Gradually pour in the milk, whisking continuously to prevent lumps, and cook until the mixture thickens.
- Add canned tomatoes and grated Parmesan cheese to the pot, stirring well to combine and heat through. Adjust the taste by adding sugar as needed.
- For a smoother texture, puree the soup with an immersion blender or transfer it to a blender designed for hot liquids. Serve hot, garnished with fresh basil if desired.
Ingredients
- ¼ cup butter
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon basil pesto
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ cup flour
- 2½ cups milk
- 798 ml can crushed tomatoes with Italian herbs (28 oz or about 3.5 cups), or substitute with diced or fresh, chopped tomatoes
- ½ cup grated Parmesan cheese
- 1-2 tablespoons sugar
- Fresh basil, for serving
FAQ
- Can I use fresh tomatoes instead of canned for the Creamy Tomato Soup?
- Yes, you can definitely use fresh tomatoes if you have them available. They work well for a quick summer meal and can be substituted for canned tomatoes in the recipe.
- What can I use as a substitute for milk in the recipe?
- If you don’t have fresh milk, you can use evaporated milk or cream. For a dairy-free version, substitute with non-dairy milk, although it will alter the flavor slightly. You can also use chicken or vegetable broth for a creamy texture.
- How can I make this soup gluten-free?
- To make this recipe gluten-free, you can skip the roux and instead thicken the milk with a couple of tablespoons of corn starch before adding the tomatoes.
- Can I modify this soup to make it heartier?
- Yes, you can add cooked pasta, rice, or other grains to make the soup more filling. You can also add other vegetables before or after pureeing for added nutrients and texture.
- What can I do with leftover Creamy Tomato Soup?
- Leftover soup can be used as a pasta sauce or even as a pizza sauce due to its thick and creamy texture. You can also reinvent it by serving it with cooked pasta and vegetables for a new twist on the dish.
Tips
- For a smooth and creamy texture, consider pureeing the soup using an immersion blender, a blender designed for hot foods, or a food processor. This step is optional but highly recommended.
- If you’re out of fresh milk, feel free to substitute with evaporated milk, cream, or even a non-dairy milk alternative. Keep in mind that using non-dairy milk might alter the flavor slightly.
- To make the soup a bit heartier, try adding cooked pasta, rice, or other grains. This can make the meal more filling, especially if you’re not serving it with a grilled cheese sandwich.
- If you need a gluten-free option, skip the roux and instead thicken the milk with a couple of tablespoons of cornstarch before adding the tomatoes.
Equipment
- Immersion Blender – For pureeing the soup directly in the pot to achieve a smooth and creamy texture.
- Blender that handles hot foods – Alternatively, if you don’t have an immersion blender, you’ll need a regular blender that is safe for hot liquids to puree the soup.
- Food Processor – Another option for pureeing the soup, although less common than the two alternatives above.
