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Creamy Tomato Soup Recipe in a white bowl topped with parmesan croutons and parmesan cheese with a brown and white checkered towel.

Creamy Tomato Soup Recipe with Parmesan Croutons

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 2 28-ounce cans of whole peeled tomatoes
  • 2 cups chicken or vegetable bone broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free option
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional, for a little heat
  • Salt and pepper to taste
For the Parmesan Croutons
  • 2 cups cubed sourdough bread
  • 2 tbsp olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp dried basil
  • Salt and pepper to taste

Equipment

  • immersion blender

Method
 

Make the Soup
  1. Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for 5–6 minutes, until softened.
  2. Stir in minced garlic and cook for 1–2 minutes, until fragrant.
  3. Add canned tomatoes with their juices and gently break them up with a spoon.
  4. Pour in the chicken or vegetable bone broth, then add dried basil, oregano, and red pepper flakes (if using). Stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 20–25 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
Make the Parmesan Croutons
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss cubed sourdough bread with olive oil, Parmesan cheese, garlic powder, dried basil, salt, and pepper until evenly coated.
  3. Spread the bread cubes in a single layer on the prepared baking sheet.
  4. Bake for 10–12 minutes, or until golden brown and crispy, stirring halfway through.
Serve
  1. Ladle the soup into bowls and top with Parmesan croutons. Garnish with additional dried or fresh basil if desired. Enjoy!

Notes

  • If the soup tastes a little too tangy, add a teaspoon of sugar or honey to balance the flavors.
  • This soup tastes even better the next day as the flavors continue to develop.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.