20-Minute Tomato Soup
This post may contain affiliate links. Please read our disclosure policy.
My flavorful and ultra-fast tomato soup is made from scratch in about 20 minutes but tastes extra-special thanks to a little pesto mixed in. Plus, a simple technique makes it creamy and rich without tons of dairy. The end result is the coziest soup to save your busy nights and accompany your stretchiest grilled cheese sandwiches.
Tomato soup is the ultimate classic, and in my view it’s helpful to have a version for every occasion. An Instant Pot soup with fire-roasted tomatoes when you have a little time but want hands-off convenience. The fully homemade soup with oven-roasted fresh tomatoes when you literally have all day.
And then there’s this 20-minute tomato soup: the solution on the most jam-packed days. It pairs everyday staples with a little punch from a personal favorite, sun-dried tomato pesto, to make a soup that tastes “specialty” but can be whipped up in that narrow sliver of time after work and before starvation sets in.
Why You’ll Love This 20-Minute Tomato Soup
- Everyone needs a few ultra-fast dinners in the rotation
- No blending necessary
- Straightforward but not at all boring—the pesto effortlessly adds so much
- Rich and creamy without glugs and glugs of milk or cream
- Perfect for dunking grilled cheese or pairing with oyster crackers or Goldfish
- Keeps and freezes well if you want to make an extra-big batch
Ingredient Notes
In a no pesto pinch?
Use tomato paste instead to mimic the consistency and be ready to to add extra salt and seasonings to taste. Extra dried basil plus oregano, thyme, marjoram if you have it, etc. Add these generously until the soup tastes good to you.
Tomato Soup with Sun-Dried Pesto, Step-by-Step
Your first step will be to melt butter in a large Dutch oven or stockpot. Don’t scorch it: medium heat works perfectly. When melted, stir in the pesto, garlic, dried basil, salt, and pepper.
As soon as these fragrances start to waft out of the pot, sprinkle the flour on top. It will look a little funny at first, but whisk and trust the process. You’re making a roux—a thickened mixture of melted butter and flour—that will give the soup body and richness.
Slowly whisk in the broth, adding a little at a time and whisking after each addition until the soup returns to an even consistency. After whisking in the last splash of broth, stir in the tomatoes and Parmesan.
Bring this to a simmer and let it bubble for at least 5 minutes, or longer if you have time, to mix and mingle the flavors.
If you want an extra-smooth soup, you can blend at this point, but I don’t personally find it necessary if starting with high-quality crushed tomatoes.
Stir in cream or half-and-half if you like, plus extra salt and pepper to taste. And that’s it! Soup is done.
Make Ahead and Storage Tips
- To Make Ahead: Like many soups, this is great for making ahead; just prepare it fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
- To Store: If stashing leftovers, transfer to an airtight storage container—these lidded deli containers are perfect for soup—and keep in the fridge. It lasts at least 3-4 days.
- To Freeze: This soup also freezes well! Stash in any freezer-safe container and leave several inches of room because the liquid will expand as it freezes solid. Store for up to about 3 months. Defrost overnight in the fridge and warm as needed.
Make for a Meal Train
Soup is great for meal trains when someone has a baby, a hospital stay, or otherwise could use a boost. Make a huge batch—half for you, half for them—and package up in deli containers for easy storage and transit. Pair with a loaf of no-knead Dutch oven bread and fixings for a salad. Cozy, nourishing, and a nice change from pasta and casserole!
More Easy Soup Recipes
- Carrot Red Pepper Soup
- Italian Chickpea Soup
- Simple Chicken Soup with Egg Noodles
- Lemon Chicken Soup
- Creamy Tomato Meatball Soup
20-Minute Tomato Soup with Sun-Dried Tomato Pesto
Ingredients
- 4 Tablespoons butter
- 3 Tablespoons sun-dried tomato pesto see note
- 3 cloves garlic minced
- 1 teaspoon dried basil
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 2 and 3/4 cups low-sodium chicken or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4-1/2 cup cream or half-and-half optional
Instructions
- Melt butter in a large Dutch oven or stockpot over medium heat. Stir in the pesto, garlic, basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 30-60 seconds, until fragrant.4 Tablespoons butter, 3 Tablespoons sun-dried tomato pesto, 3 cloves garlic, 1 teaspoon dried basil, kosher salt and black pepper
- Sprinkle the flour on top. Whisk well and cook for another 1-2 minutes.1/4 cup all-purpose flour
- Slowly whisk in the broth. Ideally, you’ll add a large splash of liquid, then whisk until the mixture thickens again, and repeat until all the broth is incorporated. It won’t thicken much after the last splash of broth goes in, but it should return to an even consistency.2 and 3/4 cups low-sodium chicken or vegetable broth
- Stir in the tomatoes and Parmesan. Bring to a simmer and let it bubble for 5-10 minutes for the flavors to mingle.1 (28 ounce) can crushed tomatoes, 1/2 cup grated Parmesan cheese
- Blend if you want an extra-smooth soup, then stir in cream or half-and-half if using. Sample and season with more salt and pepper to taste. Enjoy!1/4-1/2 cup cream or half-and-half
Notes
- Pesto: Feel free to substitute basil pesto or another variety here; the flavor will be amazing with any quality pesto you choose. No pesto? Use 4 Tablespoons tomato paste and be prepared at the end to add extra seasonings to taste: more dried basil, dried oregano, thyme, etc.
- Tomatoes: You can use whole peeled tomatoes if you don’t mind blending the soup; crushed tomatoes allow you to skip that step.
- Blending: If you do want to blend the soup, an immersion blender is by far the easiest way to do so, but you also can transfer to a traditional blender, of course. Do so in batches and make sure to leave room at the top so the hot liquid doesn’t put too much pressure on the lid.
- Gluten-Free: Use your favorite 1-for-1 gluten-free flour; it will work the same.
- Make Ahead: Prepare the soup fully, cover the pot, and store in the fridge for up to 24 hours. When ready to serve, warm over medium heat, stirring occasionally, until wisps of steam rise from the surface.
- Storage: If stashing leftovers, transfer to an airtight storage container—these lidded deli containers are the best for soup—and keep in the fridge. It lasts at least 3-4 days.
- Freezing: Stash in any freezer-safe container and leave several inches of room because the liquid will expand as it freezes solid. Store for up to about 3 months. Defrost overnight in the fridge and warm as needed.
