Tomato Soup with Parmesan Croutons

This tomato soup with parmesan croutons is rich, creamy, and full of comforting flavors that I love on a cool day. The combination of roasted tomato sweetness, aromatic herbs, and buttery croutons topped with melted parmesan makes every spoonful irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare yet tastes like something from a cozy café. The soup has a silky texture, a perfect balance of acidity and creaminess, and the homemade parmesan croutons add that delightful crunch and cheesy finish. It’s perfect as a starter, a light meal, or paired with a sandwich for a comforting lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

SOUP
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tbsp. Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 oz. fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tbsp. Minced Fresh Parsley
2 Tbsp. Chopped Fresh Basil

Croutons
1/2 whole Baguette, Sliced Into Rounds
1/2 cup Freshly Shredded Parmesan Cheese
Fresh Basil, For Garnish

Directions

1. I start by heating the butter and olive oil in a large pot over medium heat.
2. I add the diced onion, minced garlic, and carrots, cooking for about 5–7 minutes until the vegetables are soft and fragrant.
3. I stir in the tomato paste and cook for another minute to bring out its depth of flavor.
4. Next, I pour in the canned tomatoes (with their juices), broth, and water. I stir well and bring the mixture to a gentle boil.
5. Once it starts boiling, I lower the heat and let the soup simmer for about 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
6. I remove the pot from the heat and use an immersion blender to puree the soup until smooth. (If using a regular blender, I blend in batches and return it to the pot.)
7. I stir in the heavy cream, salt, and pepper, adjusting the seasoning to taste.
8. Finally, I add the fresh parsley and basil, stirring them in just before serving for a burst of freshness.

For the Croutons:

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I arrange the baguette slices in a single layer and sprinkle freshly shredded parmesan cheese evenly on top of each piece.
3. I bake them for 8–10 minutes, or until the cheese is melted and the croutons are golden brown.
4. I let them cool slightly before serving.

I serve the soup hot, topped with a few parmesan croutons and a sprinkle of fresh basil.

Servings and Timing

This recipe makes about 6 servings. It takes approximately 45 minutes total—15 minutes for prep and 30 minutes for cooking.

Variations

Sometimes I add a pinch of red pepper flakes for a little heat or stir in a bit of sugar if the tomatoes are too acidic. I’ve also made this soup with roasted tomatoes for an extra smoky depth. For a lighter version, I skip the cream or replace it with milk. When I want a heartier meal, I serve it with a grilled cheese sandwich or a handful of cooked pasta stirred into the soup.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over medium heat or in the microwave in short intervals. I store the croutons separately in an airtight container at room temperature to keep them crisp. The soup can also be frozen (without cream) for up to 2 months; I thaw it overnight in the fridge and add cream after reheating.

FAQs

Can I use crushed or diced tomatoes instead of whole?

Yes, I sometimes use crushed or diced canned tomatoes for convenience—the texture will be slightly less smooth, but it’s still delicious.

How do I make this soup dairy-free?

I replace the butter with olive oil and use coconut cream or oat cream instead of heavy cream.

Can I roast the tomatoes first?

Absolutely. Roasting the tomatoes adds a rich, caramelized flavor that makes the soup even better.

What’s the best way to blend the soup?

I prefer using an immersion blender right in the pot, but a regular blender works too—just be careful blending hot liquids.

Can I skip the cream?

Yes, I sometimes leave it out for a lighter soup. It will still be flavorful and comforting.

Can I add other vegetables?

Definitely. I’ve added roasted red peppers, celery, or even a handful of spinach for more nutrition.

What’s the best bread for croutons?

I like using a baguette or sourdough because they toast up nicely and hold their crunch.

Can I make the croutons ahead of time?

Yes, I bake them a day in advance and store them in an airtight container until ready to serve.

How do I thicken the soup if it’s too thin?

I let it simmer uncovered a bit longer or stir in a small spoonful of tomato paste.

What should I serve with tomato soup?

I love serving it with a classic grilled cheese sandwich, garlic bread, or a fresh green salad.

Conclusion

I love how this tomato soup with parmesan croutons turns simple ingredients into a warm, comforting meal. The creamy texture, fresh herbs, and cheesy croutons make it a timeless favorite. It’s the kind of soup I can enjoy any time of year—cozy, flavorful, and always satisfying.

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