Homemade Creamy Tomato Soup with Parmesan Croutons

Remember Campbell’s tomato soup with saltine crackers? Well, we promise this homemade creamy tomato soup with Parmesan croutons is a way better version. Classic comfort food.

There’s no need to wait for tomato season because this homemade tomato soup recipe uses canned tomatoes which are just as healthy and tasty as fresh tomatoes.

We kept this recipe super simple – onions, garlic, canned tomatoes, broth, a few seasonings and a splash of half and half cream.

The soup has a deep tomato flavor mellowed by the cream. And the Parmesan croutons are perfect for dipping. They absorb the soup while still maintaining a bit of crunch.

The whole soup, croutons and all, comes together in under 30 minutes with very few ingredients. Easy to make and really delicious.

I use San Marzano canned tomatoes which have fewer seeds, a heartier, sweeter taste and are less acidic – the perfect plum tomato. I think fire-roasted tomatoes would be great too. Or check out the best canned tomatoes below according to a New York Times taste test. 

How to serve this simple tomato soup

1. As a starter soup (duh). Just a classic comfort soup with crispy Parmesan croutons. Or skip the croutons and drop in some cheese tortellini, gnocchi or mini dumplings for a more substantial soup.
2. As a complete lunch or dinner, perfectly paired with our Party Salad with Grilled Vegetables and Quinoa
3. As an appetizer served to guests in mini or espresso cups with a garlicky cheesy crouton stick. 

Tailor To Your Taste

Can you vary this healthy tomato soup recipe? Of course!

Creamy tomato soup variations

• You can leave out the cream, but I think it adds a wonderful creamy mellowness to the soup. Or, substitute with a dairy free cream.
• Instead of cream, try coconut milk (also dairy-free) for an Asian flare
• Puree part of the soup, leaving some chunks of tomato if you like.
• When it comes to tomato soup, I’m a purist, but feel free to add some heat with chili flakes
• Add herbs such as fresh thyme or basil.
• Before adding the cream, stir in fresh, roughly chopped baby spinach until it wilts (1 minute) for added color and nutrients.
• Add fresh thinly sliced basil leaves or additional grated Parmesan as a garnish.

Parmesan Crouton variations

• Cut the croutons into cubes if you prefer. I like using ‘sticks’ as they are easier for dunking.
• Use any firmer-type bread like challah, pumpernickel, artisan, whole grain, baguette or white country bread.
• Sprinkle with grated cheddar instead of Parmesan.

Make Ahead Creamy Tomato Soup

• Croutons can be made a couple of days ahead and stored in a sealed bag or container.
• The soup can be up to a week ahead and kept in the fridge.

Other vegetarian soup recipes you might like

• easy egg drop soup with vegetables
• easy gazpacho recipe (smooth or chunky)
• curried lentil soup (instant pot)
• root vegetable soup with barley
• Thai-inspired butternut squash soup
• hearty ratatouille soup

How to make homemade tomato soup with Parmesan croutons

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5 from 8 votes

Homemade Creamy Tomato Soup with Parmesan Croutons

Remember Campbell's tomato soup with saltine crackers for dunking? Well, we promise this homemade creamy tomato soup with Parmesan croutons is a way better version. Classic comfort food.

Prep Time8 mins

Cook Time15 mins

Total Time23 mins

Course: Soup

Cuisine: American

Servings: 4

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

Ingredients

For Cheese Croutons

• 3-4 slices bread (I use multigrain)
• 2 tablespoon olive oil
• 1/4 teaspoon EACH, garlic powder, salt, pepper
• 1/4 cup (22.5g) grated Parmesan cheese (or cheddar)

For Tomato Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup (52g) chopped onions (1 medium onion)
• 2 teaspoon minced garlic (2 cloves)
• 1 28-ounce can (825ml) whole tomatoes Note 1
• 1 cup (235ml) broth, vegetable or chicken or water
• 1/2 teaspoon kosher salt (or more to taste)
• 1/4 teaspoon ground pepper
• 1 teaspoon sugar
• Optional: 1 tsp herbs e.g. thyme, basil; chili flakes to taste
• 1/2 cup (120ml) half and half cream (10%)

Instructions

• PREHEAT OVEN to 400F/204C. Line a pan with parchment or foil.
• MAKE SOUP: Heat oil and butter in a medium saucepan on Medium heat. Add onions and garlic. Saute for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth or water, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium and cook for 10 minutes, stirring occasionally.
• MAKE PARMESAN CROUTON STICKS: While soup is simmering, cut bread slices into 1/2-3/4 inch wide sticks. Toss with oil, garlic powder, salt and pepper. Bake for 6 minutes. Remove from oven. Sprinkle on cheese and bake for another 4-minutes or until golden brown. Set aside or, if making ahead, store in sealed bag or container when cooled.
• FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in soup or on the side for dipping.

Notes

1. Best canned tomatoes: These are the best canned tomatoes according to a taste test by the Wirecutter and New York Times. They named 3 top brands, with Bianco DiNapoli coming out on top. My faves are San Marzano whole tomatoes.
2. Tomato soups variations to try
   • You can leave out the cream, but I think it adds a wonderful creamy mellowness to the soup. Or, substitute with a dairy free cream.
   • Instead of cream, try coconut milk (also dairy-free) for an Asian flare
   • Puree part of the soup, leaving some chunks of tomato if you like.
   • When it comes to tomato soup, I’m a purist, but feel free to add some heat with chili flakes
   • Add herbs such as fresh thyme or basil.
   • Before adding the cream, stir in fresh, roughly chopped baby spinach until it wilts (1 minute) for added color and nutrients.
   • Garnishes: Add fresh thinly sliced basil leaves or additional grated Parmesan
3. Parmesan Croutons variations to try
   • Cut the croutons into cubes if you prefer. I like using ‘sticks’ as they are easier for dunking.
   • Use any firmer-type bread like challah, pumpernickel, artisan, multigrain, baguette or white country bread.
   • Sprinkle with grated cheddar instead of Parmesan. 
4. Make Ahead

• • Croutons can be made a couple of days ahead and stored in a sealed bag or container.
  • The soup can be up to a week ahead and kept in the fridge.

 

Nutrition values are estimates. The sodium is high because of the Parmesan cheese. 

Nutrition

Nutrition Facts

Homemade Creamy Tomato Soup with Parmesan Croutons

Amount Per Serving

Calories 300 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 24mg8%

Sodium 1199mg52%

Potassium 526mg15%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 9g10%

Protein 8g16%

Vitamin A 608IU12%

Vitamin C 22mg27%

Calcium 205mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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