In The Kitchen: Quick Homemade Creamy Tomato Soup

Let’s get cooking.  I don’t know about any of you but when the weather is chilly, I like to have some warm soup.  This is a great simple creamy tomato soup recipe that you can whip up pretty quickly.  Once you have had this, you will never go back to canned tomato soup.  


  • ¼ cup butter
  • 1 tsp minced garlic
  • ¼ cup flour
  • 3 tbsp fresh basil (or ½ -1 tsp dried) 
  • 1-2 tbsp sugar 
  • 1 tsp salt 
  • 2 ½ cups milk (you can substitute ½ with heavy cream) 
  • 28 oz canned diced tomatoes 
  • 3 tbsp tomato paste 


  • In a large pot (I like to use my cast iron dutch oven), melt butter.  Add garlic and cook for 1 minute.  Add four and whisk to combine. 
  • Add basil, sugar and salt.  Cook and stir for 1 minute.
  • Add milk and whisk until combined.  Cook and whisk on medium heat until thickened, stirring often. 
  • Add tomatoes and tomato paste and stir until combined. 
  • You can puree with an immersion blender (but I like mine nice and chunky) and serve. 

You can top with parmesan cheese or any other favorite topping of your choice.  It’s also great served with a french baguette.  I typically do not have any leftovers when I serve this everyone wants seconds.   

I hope that some of you try this recipe and let me know what you think.  I’d love to see pictures too. 

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