The Best Creamy Tomato Soup Recipe

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 tomato soup I grew up with—simple, comforting, and made with real ingredients. The dried basil and crispy Parmesan croutons add a cozy, rustic touch while still being easy enough for a busy weeknight.

This creamy tomato soup comes together with just a few pantry staples and feels like a little moment of comfort in the middle of the day. It’s the kind of recipe that feels special without taking all afternoon—and one I know my family will keep coming back to.

Why You’ll Love This Recipe

Tools

• Immersion Blender
• Large Pot

How to Make Creamy Tomato Soup with Croutons

Please see the recipe card at the bottom of this post for the full recipe details.

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 tomatoes (including their juices) and break them up with a spoon. Pour in the bone broth, then add dried basil, oregano and red pepper flakes if using. Let the mixture simmer half covered 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.

How to Store & Reheat

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Let the soup cool completely, then freeze for up to 3 months. (Freeze without the croutons for best texture.)

Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens.

Serving Tip: Make croutons fresh when reheating for the best crunch and flavor.

Serving Suggestions

• With Parmesan Croutons: The perfect crispy, cheesy topping for every bowl.
• Alongside Sourdough Bread: Ideal for dipping and soaking up the creamy soup.
• With a Simple Green Salad: Adds a fresh, light contrast to the richness.
• Paired with Grilled Cheese: A classic, comforting combo the whole family loves.
• As a Light Dinner or Lunch: Serve on its own or add shredded chicken or grains to make it more filling.

Frequently Asked Questions

More Cozy Recipes You’ll Love

Creamy Tomato Soup Recipe with Parmesan Croutons

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Course: Dinner, Soup

Cuisine: American

Keyword: tomato soup

Servings: 6 servings

Equipment

• immersion blender

Ingredients

For the Soup

• 2 tbsp olive oil or butter
• 1 medium onion diced
• 4 garlic cloves minced
• 2 28-ounce cans of whole peeled tomatoes
• 2 cups chicken or vegetable bone broth
• 1/2 cup heavy cream
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes optional, for a little heat
• Salt and pepper to taste

For the Parmesan Croutons

• 2 cups cubed sourdough bread
• 2 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp dried basil
• Salt and pepper to taste

Instructions

Make the Soup

1. Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for 5–6 minutes, until softened.
2. Stir in minced garlic and cook for 1–2 minutes, until fragrant.
3. Add canned tomatoes with their juices and gently break them up with a spoon.
4. Pour in the bone broth, then add dried basil, oregano, and red pepper flakes (if using). Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover partially and simmer for 20–25 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.

Make the Parmesan Croutons

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss cubed sourdough bread with olive oil, Parmesan cheese, garlic powder, dried basil, salt, and pepper until evenly coated.
3. Spread the bread cubes in a single layer on the prepared baking sheet.
4. Bake for 10–12 minutes, or until golden brown and crispy, stirring halfway through.
5. 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.