20 Minute Creamy Tomato Soup
Craving something warm, delicious, and comforting—but don’t have a lot of time? This 20 Minute Creamy Tomato Soup is the ultimate solution. It’s rich, silky, and brimming with bold tomato flavor, all made in just 20 minutes with pantry staples. Whether you’re a busy parent, a college student, or just someone who loves quick meals that don’t skimp on taste, this is the tomato soup recipe for you.
In this post, you’ll find step-by-step instructions, time-saving tricks, variations to suit any diet, and everything else you need to make the most satisfying creamy tomato soup in no time.
Why You’ll Love This Quick Tomato Soup
- Ready in just 20 minutes
- Minimal prep—perfect for busy weeknights
- Creamy and smooth with no heavy effort
- Uses canned tomatoes for convenience
- Easily adaptable for vegan or dairy-free diets
- Perfect for grilled cheese or crusty bread pairings
Ingredients
You probably already have most of these ingredients in your pantry and fridge:
Main Ingredients:
- 2 tablespoons olive oil (or butter)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes (or whole peeled, blended)
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar (balances acidity)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil (or 1 tbsp fresh, finely chopped)
For Creaminess:
- 1/2 cup heavy cream (or half-and-half)
- OR
- 1/2 cup coconut milk (for dairy-free option)
How to Make 20 Minute Creamy Tomato Soup
Step 1: Sauté Aromatics
In a large saucepan, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add Tomato Base
Add tomato paste and stir for 1 minute to caramelize. Pour in the crushed tomatoes, vegetable broth, sugar, salt, pepper, and basil. Stir well to combine.
Step 3: Simmer Briefly
Bring the soup to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally.
Step 4: Blend It Smooth
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer in batches to a regular blender (let it cool slightly first for safety).
Step 5: Add the Cream
Return the soup to low heat. Stir in the heavy cream (or coconut milk) and simmer for another 2 minutes until warmed through. Do not boil after adding cream.
Step 6: Taste and Serve
Taste and adjust seasoning as needed. Serve hot with your favorite toppings and sides.
Serving Ideas
- Grilled cheese sandwich (classic combo!)
- Garlic breadsticks or sourdough toast
- A sprinkle of shredded Parmesan or cheddar
- Fresh basil or parsley for garnish
- A swirl of cream or olive oil
Pro Tips for Success
- Use good-quality canned tomatoes: San Marzano or fire-roasted crushed tomatoes work beautifully.
- No cream? No problem: Substitute Greek yogurt, coconut milk, or oat cream for a creamy texture.
- Add depth: A dash of balsamic vinegar or Worcestershire sauce boosts flavor.
- Make it ahead: It tastes even better the next day and reheats well.
- Avoid boiling after adding cream to prevent curdling.
Variations to Try
Spicy Tomato Soup
Add 1/4 teaspoon red pepper flakes or a few dashes of hot sauce for a warming kick.
Garlic Lovers’ Tomato Soup
Roast a head of garlic and blend it in for a sweet, mellow garlic flavor.
Veggie-Boosted Version
Add shredded carrots or chopped red bell pepper while sautéing the onions for extra nutrients and sweetness.
Vegan Tomato Soup
Use olive oil instead of butter and swap cream for coconut milk or cashew cream.
Protein-Packed
Blend in white beans or silken tofu for a creamy soup with extra protein.
Nutritional Information (Per 1 cup serving with cream)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 14 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 600 mg |
| Vitamin C | 25% DV |
| Calcium | 8% DV |
Note: Values may vary based on ingredients and quantities used.
Frequently Asked Questions
Can I use whole peeled tomatoes instead of crushed?
Yes! Blend them before adding or simmer them longer and blend afterward for a smoother texture.
Can I make this tomato soup ahead of time?
Absolutely. It stores well in the fridge for up to 4 days and tastes even better the next day.
Is this soup freezer-friendly?
Yes! Let it cool completely and store in airtight containers or freezer bags for up to 3 months. Thaw and reheat gently.
What’s the best cream substitute?
Coconut milk, cashew cream, or oat cream work well for dairy-free versions. Greek yogurt can be used, but add it off heat to avoid curdling.
Can I double the recipe?
Yes! This recipe scales easily—just use a larger pot and adjust salt and spices to taste.
Conclusion
This 20 Minute Creamy Tomato Soup proves that comfort food doesn’t have to take all day. With pantry staples and a few easy steps, you can enjoy a bowl of smooth, flavorful tomato soup in less time than it takes to order takeout. Whether you’re cooking for one or feeding the whole family, this quick and cozy recipe is a must-have in your collection.
So grab your pot, open those tomatoes, and get ready to fall in love with a new weeknight favorite!
