Tomato Soup With Parmesan Croutons Recipe

This creamy Tomato Soup With Parmesan Croutons is made with canned crushed tomatoes, rich vegetable broth, aromatic onion, and a touch of cream. The result is a smooth, velvety soup with a bright, tangy flavor, perfectly complemented by crisp, cheesy croutons. It’s a comforting classic that makes a perfect cozy lunch or a light dinner for a cold day, and it makes enough to serve 4 people.

Tomato Soup With Parmesan Croutons Ingredients

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/4 cup heavy cream or half-and-half
• Salt and black pepper to taste
• 1/2 teaspoon sugar (optional, to balance acidity)

For the Parmesan Croutons:

• 2 tablespoons unsalted butter
• 2 cups cubed day-old bread (sourdough or rustic)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano

How To Make Tomato Soup With Parmesan Croutons

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it is soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
2. Simmer the soup: Stir in the crushed tomatoes, vegetable broth, and dried oregano. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to deepen.
3. Blend the soup: Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, you can transfer the soup in batches to a standard blender and blend until smooth. Be very careful with hot liquids.
4. Finish the soup: Return the soup to the pot if using a standard blender. Stir in the heavy cream and a pinch of sugar if using. Season with salt and black pepper to taste. Keep the soup warm over low heat.
5. Make the croutons: While the soup simmers, melt the butter in a large skillet over medium heat. Add the bread cubes and toast for 5-7 minutes, tossing frequently, until they are golden brown and crispy. Remove from the heat and immediately toss with the grated Parmesan cheese, garlic powder, and dried oregano.
6. Serve: Ladle the hot soup into bowls and top with a generous handful of the warm, cheesy Parmesan croutons.

Recipe Tips

• Blend it smoothly: An immersion blender is the easiest way to get a perfectly smooth soup without a lot of extra work. If you use a regular blender, make sure to blend in small batches and leave the vent on the lid open (covered with a towel) to let steam escape.
• Customize the croutons: For extra flavor, you can toast your bread cubes with a little minced fresh garlic. You can also add a sprinkle of Italian seasoning or red pepper flakes for a different flavor.
• Balance the acidity: Tomatoes are naturally acidic. A small amount of sugar added at the end helps to balance that acidity and rounds out the flavor of the soup without making it sweet.
• Make it dairy-free: You can easily make this soup dairy-free by swapping the heavy cream for full-fat coconut milk or a dairy-free cream alternative. You can also omit the croutons or use a dairy-free Parmesan.

What To Serve With Tomato Soup With Parmesan Croutons

This classic tomato soup is a meal on its own, but it’s even better with a few simple additions. A classic grilled cheese sandwich is the ultimate pairing for a satisfying and nostalgic meal. For something lighter, serve it with a fresh side salad.

How To Store Tomato Soup With Parmesan Croutons Leftovers

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store the croutons separately in an airtight container at room temperature to keep them crispy.
• Freeze: The soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Tomato Soup With Parmesan Croutons Nutrition Facts

Serving Size: 1 serving (without croutons)

• Calories: 220 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Cholesterol: 15 mg
• Sodium: 850 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Sugars: 11 g
• Protein: 6 g

Frequently Asked Questions

• Can I use fresh tomatoes? Yes, you can use fresh tomatoes, but you will need to peel and deseed them first to get a smooth texture. This will add to your preparation time. Canned tomatoes provide a more consistent and rich flavor.
• Can I make this soup in a slow cooker? Yes, you can combine all the soup ingredients in a slow cooker and cook on low for 4-6 hours. Use an immersion blender at the end to blend the soup until smooth.
• How do I make the soup thicker? For a thicker soup, you can reduce the amount of vegetable broth. You could also stir in a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water at the end and simmer until thickened.

Try More Recipes:

• Tuscan Bean Soup Recipe
• Tuscan Chicken Soup Recipe
• Veggie Tortellini Soup Recipe