Tomato Soup with Parmesan Croutons
A creamy, comforting tomato soup topped with crispy Parmesan croutons. This cozy recipe balances rich tomato flavor with fresh basil and a touch of cream for the perfect weeknight meal.
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35 Minutes
Special Equipment: Large Pot, immersion blender
Ingredients
For the Soup
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 (28 oz) can whole peeled tomatoes (San Marzano if possible)
1 cup chicken or vegetable broth
½ cup heavy cream
1 tbsp tomato paste
½ tsp sugar (balances acidity)
½ tsp salt (plus more to taste)
¼ tsp black pepper
1 tbsp Herb Blend
For the Parmesan Croutons:
3 cups bread cubes (day-old baguette or sourdough, 1-inch pieces)
2 tbsp olive oil
¼ cup grated Parmesan
½ tsp garlic powder
Pinch of salt and pepper
Directions
Make the Croutons: Preheat oven to 375°F. Toss bread cubes with olive oil, Parmesan, garlic powder, salt, and pepper. Spread on a baking sheet and bake 10–12 minutes, stirring halfway, until golden and crisp.
Start the Soup Base: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
Simmer: Add canned tomatoes (with juice), tomato paste, broth, sugar, salt, and pepper. Bring to a simmer, reduce heat, and cook for 15–20 minutes.
Blend Until Silky: Stir in basil. Use an immersion blender (or transfer carefully to a blender in batches) and blend until smooth.
Finish: Stir in heavy cream and taste for seasoning, adjusting salt and pepper if needed.
Serve: Ladle soup into bowls and top with Parmesan croutons. Add sour cream and shredded cheese to the top
