Easy Roasted Tomato Soup Recipe with Parmesan Croutons

Say goodbye to canned blandness and hello to the diva of comfort food – our homemade Roasted Tomato Soup! Crafted with the freshest tomatoes, this recipe is a flavor sensation that puts the ordinary to shame. We’re talking rich, creamy perfection made from simple ingredients — it’s a symphony of flavors that’ll make you question every other soup you’ve ever known.

But hold on – don’t sleep on crowning this soup royalty with homemade Parmesan croutons. This isn’t just comfort food; it’s the kind of crave-worthy warm hug in a bowl that will have you coming back for more.

Ditch the Canned Soup for Good with This Roasted Tomato Soup Recipe

We grew up eating tomato soup from a can, and it’s still one of our favorite comfort foods. However, if we’re being honest, canned varieties don’t always taste the best, and they can be full of not-so-great ingredients. 

So, instead of settling, we created our own homemade roasted tomato soup recipe at home! Rich and savory, there’s nothing more comforting than a piping hot bowl of this goodness, especially if you pair it with a warm grilled cheese sandwich. So, grab a bowl and cozy up!

This soup is: 

• Gluten-free, vegetarian, and vegan-friendly. 
• Made with simple, staple ingredients. 
• Filling enough to be served as a complete meal yet light enough to enjoy as an appetizer or side dish too. 
• Ready in under an hour and full of nutrients. 
• Great to make in advance for quick meals throughout the week. 

Ingredients You’ll Need

This roasted tomato basil soup is tasty as it is, but there’s a game-changer, too: homemade croutons. The best part? Both are crafted with simple ingredients, proving that culinary bliss doesn’t need to be complicated!

For the Tomato Soup

• Tomatoes – To add depth to the flavor of the soup, we use a combination of large on-the-vine tomatoes and cherry tomatoes. Then, we roast them to create a sweet caramelized taste. 
• Shallots – We prefer to use shallots instead of onions because they have a slightly sweeter texture. 
• Garlic – For the best results, use whole cloves. 
• Extra Virgin Olive Oil – Not only does olive oil add healthy fats, but it also has a neutral flavor that doesn’t overpower the rest of the ingredients. However, you could also swap it out for avocado oil if you prefer. 
• Basil – Basil helps cut the acidity of the tomatoes. Just be sure it’s fresh! 
• Heavy Cream – Cream is the key to creating a silky texture and rich taste! Evaporated milk works well, too. 
• Salt and Pepper – Use as little or as much as you’d like.  
• Garnishes – We love to sprinkle extra basil and freshly grated Parmesan cheese on top for a savory, slightly salty taste. 

For the Homemade Croutons

• French Bread – We love French bread, but sourdough or any other thick, crusty bread will do. 
• Extra Virgin Olive Oil – This helps the cheese and seasonings stick to the croutons while adding healthy fats.  
• Parmesan Cheese – You want to use grated Parmesan. For the best flavor, we recommend grating it fresh from the block if you can! 
• Black Pepper – Use as little or as much as you prefer. We use a pretty heavy hand. 

How to Make The Best Roasted Tomato Soup Recipe

This recipe comes together in two parts – the soup and the croutons. But both are easy to make. 

For the Soup

1. Peel the Garlic. Peel the outer layers (or skin) off the garlic close, making sure the actual cloves stay intact. 
2. Roast. Arrange the tomatoes, shallots, and part of the basil in a single layer in a large baking dish or on a sheet pan. Place the garlic in the center, drizzle olive oil on top followed by a sprinkle of salt and pepper. Transfer the ingredients to the oven, and let them roast until the tomatoes burst and the garlic is tender. 
3. Blend. Once the ingredients have cooled slightly, transfer the tomatoes and shallots to a high-speed blender along with the remaining basil and heavy cream. Squeeze the roasted garlic cloves into the blender, and discard the outer layer. Pulse until smooth, and adjust the seasonings to taste. 
4. Heat. Transfer your soup to a pot over medium-low heat on the stove, letting it heat until you’re ready to serve. 

For the Croutons

1. Combine. In a large bowl, combine all the ingredients, tossing to coat the bread cubes completely. 
2. Air Fryer. Arrange the bread in a single layer in a preheated air fryer. Cook until they’re golden brown and crisp, stirring halfway through. 
3. Serve. Divide your roasted tomato soup into bowls, sprinkle the croutons on top, and dig in while it’s warm!

Air Fryer Option

1. Roast. Arrange the tomatoes (cut side up), onions, and garlic in a lined air fryer basket. Drizzle olive oil, salt, and pepper on top. Then, air fry at 400°F until the veggies are softened.
2. Blend. Transfer the slightly cooled vegetables to a food processor along with the fresh basil and heavy cream. Pulse on high until smooth.
3. Combine. Pour the blended mixture into a large soup pot over medium heat. Add more cream and parmesan cheese, stirring to combine.
4. Serve. Season with salt and pepper to taste, and serve warm with extra parmesan and basil for garnish. Enjoy!

Flavor Variations

Our roasted tomato soup recipe is like a blank canvas, simple yet ready for your culinary artistry. Feel free to be the Bob Ross of the kitchen, mixing, and matching flavorful ingredients to craft a happy little soup (instead of trees, obvs) with tastes and textures you’ve curated. Your kitchen, your rules—let your creativity run wild!

• Make It Dairy-Free. Swap out the cream with full-fat canned coconut milk instead. 
• Include Different Herbs. Swap out the basil or replace it with any herbs and seasonings you have on hand. 
• Add Tomato Paste. Include a dollop of tomato paste in the mixture to help thicken the texture and add extra depth to the tomato flavor. 
• Use a Pinch of Sugar. Roasting the tomatoes helps pair down their acidity, making them extra sweet. However, if you want to enhance their flavor more, feel free to include a pinch of granulated sugar. 

Store, Reheat, and Eat

Give yourself the gift of convenience—why settle for a single serving when you can have a feast? Double or triple the joy by making a larger batch of this easy roasted tomato soup. It’s your ticket to quick and fuss-free meals that you can savor anytime with a simple reheat.

• To Store: Transfer your leftovers to an airtight container and store them in the fridge for up to four to five days. 
• To Freeze: Keep your soup frozen in a freezer-safe container for up to three months. 
• To Reheat: Let your soup thaw in the fridge overnight. Then, warm it in the microwave or a saucepan over medium heat until your desired temperature is reached. 

Serving Suggestions

With the croutons (almost) stealing the show, this recipe isn’t just a soup—it’s a hearty feast all on its own. Devour it solo and embrace the satisfaction. Alternatively, let it play the perfect supporting role as a side dish or appetizer, elevating your main course to culinary greatness.

Some of our favorite pairings include: 

• Turkey Caprese Sandwich
• Spanakopita Grilled Cheese Sandwich
• Spinach and Artichoke Grilled Cheese Sandwiches
• Coconut Chicken Tenders

Common Questions About This Roasted Tomato Soup Recipe

More Easy Soup Recipes

If you find yourself savoring every spoonful of this easy roasted tomato soup, get ready to be hooked on even more homemade soup wonders below! Because why stop at delicious when you can dive into a whole world of mouthwatering flavors?

• Roasted Red Pepper and Cauliflower Soup
• Moroccan Spicy Tomato Soup
• Egyptian Lentil Soup
• Slow Cooker Moroccan Harira Soup

Roasted Tomato Soup Recipe with Parmesan Croutons

5 from 6 votes

Author: Food Dolls

Servings: 4

Prep: 10 minutes mins

Cook: 30 minutes mins

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This Roasted Tomato Soup Recipe is topped iwth homemade Parmesan Croutons for an easy vegetarian recipe that's full of flavor and so good for you, too!

Ingredients 

US CustomaryMetric

 

1x2x3x

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

Parmesan Croutons

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

Instructions 

• Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
  1 whole garlic bulb
• 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.
  2-3 large tomatoes on the vine, 12 ounces cherry tomatoes, 2 small shallots, 1 bunch basil
• Drizzle with olive oil, and season with salt and pepper.
  3 Tablespoons extra virgin olive oil, salt and pepper to taste, black 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.
  1/4 cup heavy cream
• Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.
  1/4 cup grated parmesan cheese

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.
  2 cups french bread, 3 Tablespoons extra virgin olive oil, basil and parmesan cheese shavings for garnish

Video

Equipment

1 Baking dish

1 blender

1 Air Fryer

Notes

Air Fryer Option: 

1. Preheat the air fryer to 400°F, and line the basket with parchment paper.
2. Add the tomatoes (cut side up), onions, and garlic to the lined basket.
3. Drizzle with olive oil, salt, and pepper.
4. Air fry for 30 minutes or until the vegetables are completely softened.
5. Cool slightly. Then, transfer the veggies and fresh basil to a food processor.
6. Add the heavy cream, and pulse on high until smooth. Alternatively, transfer the ingredients to a large pot, and use an immersion blender to blend until smooth.
7. Pour the blended mixture into a large soup pot over medium heat. Add more heavy cream until your desired consistency is reached. Then, stir in grated parmesan cheese to taste.
8. Season with salt and pepper to taste. Serve hot with extra parmesan and basil for garnish, if desired.

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Nutrition

Serving: 4g | Calories: 621kcal | Carbohydrates: 71g | Protein: 17g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 22mg | Sodium: 840mg | Potassium: 540mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1207IU | Vitamin C: 29mg | Calcium: 148mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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