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Ingredients
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- ¼ cup salted butter
- 2 tablespoons tomato paste
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon basil pesto
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 can crushed tomatoes with Italian herbs (28 oz or 798 ml)
- ½ cup grated Parmesan cheese
- 1–2 tablespoons granulated sugar (to taste)
- Fresh basil, for serving
Instructions
- Melt the salted butter in a large soup pot over medium-low heat.
- Sauté tomato paste, garlic, salt, basil pesto, dried basil, and pepper for about 1 minute until fragrant.
- Gradually whisk in all-purpose flour until no white remains.
- Slowly add milk while whisking continuously and increase heat to medium.
- Cook, stirring frequently, until mixture thickens.
- Stir in crushed tomatoes and grated Parmesan until combined and heated.
- Taste soup and adjust sweetness with sugar to balance acidity.
- Serve in bowls garnished with fresh basil.
Notes
For best results, use whole, ripe tomatoes instead of canned.
Adjust thickness by adding more or less milk to your preference.
Blend the soup for a smoother texture if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 8
- Cholesterol: 40