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Roasted Tomato Soup with Parmesan Croutons

This week for meatless Monday, try this easy Roasted Tomato Soup with Parmesan Croutons. It’s so simple and perfect this time of  year!

Roasted Tomato Soup and Parmesan Croutons

Soup is one of the most comforting things to eat. Luckily this recipe is a no fuss recipe! Roasting the tomatoes, garlic, and shallots, really help bring out the flavors, it’s a simple step that drastically changes the flavors!

One of our favorite ways to eat soup is topped with some sort of crusty bread. Instead of using plain ciabatta bread, we cut a small loaf of french bread in small cubes and toss them in olive oil and grated parmesan cheese, place it in a single layer in the air fryer and air fry until it is nice and golden brown.

Roasted Tomato Soup and Parmesan Croutons

Roasted Tomato Soup with Parmesan Croutons

Easy tomato soup with roasted tomatoes, garlic, shallots and basil. Topped with air fryer parmesan croutons!
5 from 2 votes
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Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: 30 minute meal, ciabatta bread, easy soup recipe, easy tomato basil soup, homemade soup, homemade tomato basil soup, how to make air fryer croutons, parmesan crouton recipe, parmesan croutons
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


  • 2-3 large tomatoes on the vine cut in half or quartered
  • 12 oz cherry tomatoes
  • 2 small shallots skin peeled and chopped in half
  • 1 whole garlic bulb
  • 3 tbsp extra virgin olive oil
  • 1 bunch basil
  • 1/4 cup heavy cream option to use coconut cream
  • salt and pepper to taste
  • basil and parmesan cheese shavings for garnish

Parmesan Croutons

  • 2 cups french bread cut into 1-inch squares
  • 3 tbsp extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • black pepper to taste


  • Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
  • In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
  • Drizzle with olive oil, and season with salt and pepper.
  • Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
  • Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
  • Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.

Parmesan Croutons

  • Set air fryer to 350 degrees F. In a large bowl toss together the cubed french bread, olive oil, and parmesan cheese. Place in a single layer in the air fryer for 8-10 minutes. Stir-half way through.



How to Make this Soup Vegan

This tomato soup recipe can be vegan by substituting coconut cream for the heavy cream and ommiting the parmesan cheese.

To make the croutons, toss in olive oil, salt and pepper. Set air fryer to 350 degrees F and place in the a single layer and cook for 7-10 minutes or until golden brown.

If you love this soup. try our Butternut Squash Soup, which is a vegan friendly option!

If you are looking for a large air fryer, we love this one here.

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