There’s nothing quite like a Creamy Tomato Soup Recipe to warm you up on a chilly day. This rich, comforting bowl of goodness is easy to make, packed with flavor, and perfect for the whole family.
I created this recipe because I wanted a nourishing, homemade version of the classic tomato soup I grew up loving, but with a little extra flair. Using dried basil and Parmesan croutons adds a cozy, rustic touch while keeping it simple enough for busy weeknights. As a mom and homemaker, I’m always looking for meals that feel special but don’t take all day to prepare—and this one checks all the boxes!
So, let’s dive in and bring this creamy tomato soup recipe to life in your kitchen! With just a few pantry staples, a touch of creaminess, and the perfect blend of herbs, you’ll have a warm, comforting meal on the table in under an hour. Whether you’re craving a cozy lunch or a satisfying dinner paired with Parmesan croutons, this recipe is sure to become a family favorite. Let’s get started!
Why You’ll Love This Recipe
Wholesome Ingredients: Using bone broth, basil, and quality Parmesan cheese ensures this soup is as nourishing as it is delicious.
Simple Preparation: You don’t need fancy equipment or complicated techniques. With an immersion blender and some basic pantry staples, you’re all set.
Family-Friendly: Kids and adults alike will love the creamy texture and cheesy croutons.
Versatile: Customize this soup with add-ins like shredded chicken or grains for extra nutrients.
Ingredients Breakdown
Tomatoes: Using canned whole peeled tomatoes offers a rich, concentrated flavor that forms the base of this soup.
Bone Broth: The secret to making this soup extra nourishing. Bone broth is rich in collagen, minerals, and amino acids, providing a health boost while enhancing the soup’s taste.
Basil: This herb brings a pop of freshness and balances the richness of the creamy base.
Heavy Cream: For a silky, indulgent texture. If you’re dairy-free, coconut milk works beautifully too.
Parmesan Croutons: Sourdough bread cubes tossed in butter, Parmesan, and garlic powder, then baked to crispy perfection. These take the soup to the next level.
Tools
- Immersion Blender
- Large Pot
How to Make Creamy Tomato Soup with Parmesan Croutons
1. Sauté the Aromatics
Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Build the Base
Add the canned tomatoes (including their juices) and break them up with a spoon. Pour in the bone broth, then add dried oregano and red pepper flakes if using. Let the mixture simmer uncovered for 20–25 minutes to meld the flavors.
3. Blend the Soup
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Once smooth, stir in the heavy cream. Season with salt and pepper to taste.
4. Prepare the Croutons
Preheat your oven to 375°F (190°C). Toss the sourdough bread cubes with olive oil, Parmesan, garlic powder, and a pinch of salt. Spread evenly on a baking sheet and bake for 10–15 minutes, stirring halfway, until golden and crispy.
5. Serve and Enjoy
Ladle the soup into bowls and top with Parmesan croutons. Garnish with extra parmesan for some extra cheesy goodness.
Tips for the Best Creamy Tomato Basil Soup
- If the soup tastes a little too tangy, add a teaspoon of sugar or honey to balance the flavors.
- This soup tastes even better the next day as the flavors continue to develop so don’t be afraid to make it ahead of time.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
Frequently Asked Questions
Can I make this soup dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk, and use nutritional yeast in place of Parmesan for the croutons.
How can I store and reheat leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally, or microwave it in 30-second intervals until heated through. If you’re making Parmesan croutons, store them separately in an airtight container at room temperature to keep them crispy.
Can I use fresh tomatoes instead of canned?
Yes, you can! Substitute the canned tomatoes with about 3 pounds of fresh tomatoes. Blanch and peel them first for the best texture, then chop and use them as directed in the recipe. They may require a longer simmer time.
Serving Suggestions
Pair this Creamy Tomato Soup Recipe with a side salad for the perfect soup and salad combo, a delicious grilled cheese on sourdough bread- my personal favorite or simply eat it alone the soup and parmesan croutons are a meal by themselves!
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Ingredients
Equipment
Method
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for 5–6 minutes, until softened.
- Stir in minced garlic and cook for 1–2 minutes, until fragrant.
- Add canned tomatoes with their juices and gently break them up with a spoon.
- Pour in the chicken or vegetable bone broth, then add dried basil, oregano, and red pepper flakes (if using). Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 20–25 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss cubed sourdough bread with olive oil, Parmesan cheese, garlic powder, dried basil, salt, and pepper until evenly coated.
- Spread the bread cubes in a single layer on the prepared baking sheet.
- Bake for 10–12 minutes, or until golden brown and crispy, stirring halfway through.
- Ladle the soup into bowls and top with Parmesan croutons. Garnish with additional dried or fresh basil if desired. Enjoy!
Notes
- If the soup tastes a little too tangy, add a teaspoon of sugar or honey to balance the flavors.
- This soup tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
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