Tomato Soup with Parmesan Croutons Recipe

This Tomato Soup with Parmesan Croutons Recipe is a rich and classic recipe, which is made with whole tomatoes and fresh herbs, and topped with crispy, cheesy croutons. It’s the ultimate comfort food, ready in about 45 minutes.

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Tomato Soup with Parmesan Croutons Recipe Ingredients

For the 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. (4 cups) 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

For the Croutons:

• 1/2 whole Baguette, Sliced Into Rounds
• Olive oil for drizzling
• 1/2 cup Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish

How To Make Tomato Soup with Parmesan Croutons

For the Soup:

1. Sauté the vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium-high heat. Add the onion, garlic, and carrots. Cook, stirring, for about 5 minutes until the vegetables begin to soften.
2. Build the flavor base: Stir in the tomato paste and cook for another 2-3 minutes. This step is key for a rich tomato flavor.
3. Simmer the soup: Add the canned whole tomatoes (with their juices), the broth, and the water. Stir everything together, breaking up the tomatoes with your spoon. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes.
4. Puree the soup: Turn off the heat. Use an immersion (stick) blender to puree the soup to your desired consistency. For a more rustic soup, leave some texture.
5. Finish and season: Stir in the heavy cream, fresh parsley, and fresh basil. Let the soup simmer gently for another 5 minutes. Taste and season generously with salt and pepper.

For the Parmesan Croutons:

1. Prepare the bread: Lightly drizzle the baguette slices with olive oil.
2. Make the cheese crisps: Place small piles of shredded Parmesan cheese in a large, nonstick skillet. Place a baguette slice on top of each pile.
3. Toast the croutons: Turn the heat to medium. As the cheese melts, press down on the bread with a spatula to help the cheese adhere. Once the cheese is golden and crispy (about 2-3 minutes), flip the croutons over to toast the other side for another minute or two.
4. Serve: Ladle the hot soup into bowls. Top each bowl with one or two Parmesan croutons and a sprinkle of fresh basil.

Recipe Tips

• How to get the richest tomato flavor? Don’t skip the step of cooking the tomato paste for a couple of minutes before adding the liquids. This caramelizes the paste and transforms its flavor from raw and acidic to deep and savory.
• How to get a perfectly smooth soup? An immersion blender is the easiest way to puree the soup directly in the pot. If you’re using a regular blender, be very careful when blending hot liquids. Work in small batches and leave the lid slightly ajar to allow steam to escape.
• Can I make this ahead of time? Yes, the soup is a perfect make-ahead meal. The flavors will meld and be even better the next day. Store the croutons separately at room temperature to keep them crisp.
• Can I halve this recipe? Absolutely. This recipe makes a large batch, so you can easily cut all the ingredient quantities in half for a smaller family meal.

What To Serve With Tomato Soup

This classic soup is a meal in itself, especially with the cheesy croutons. It’s also perfect with:

• A classic grilled cheese sandwich for dipping
• A simple green salad with a light vinaigrette
• A dollop of pesto or sour cream swirled in

How To Store Tomato Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Freeze: This soup freezes beautifully (without the cream). Let the soup cool before adding the cream, then portion it into freezer-safe containers. To serve, thaw, reheat gently, and then stir in the cream and fresh herbs.

Tomato Soup with Parmesan Croutons Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 30g
• Protein: 10g
• Fat: 20g
• Saturated Fat: 10g
• Sodium: 1100mg
• Fiber: 6g
• Sugar: 15g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Italian Chicken Soup Recipe
• Sherried Tomato Soup Recipe
• Chicken and Rice Soup Recipe