Roasted Tomato Soup with Parmesan Croutons
By Sammi Brondo — September 24, 2026
This easy roasted tomato soup is rich, creamy, and packed with fresh tomato flavor. Made with roasted tomatoes, garlic, and herbs and topped with crispy Parmesan croutons, this cozy homemade tomato soup is the perfect easy weeknight dinner or comforting lunch.
It’s truly not fall until you’ve had tomato soup with some kind of cheesy bread.
I don’t know about you, but I consider grilled cheese and tomato soup to be the ultimate staple comfort food. It’s always so good.
And you really can’t have tomato soup without that cheesy bread component.
I love this dish for fall because it’s the perfect way to utilize those end-of-season tomatoes. It’s a time when you can still get tomatoes, but want something a little more hearty and warming.
Instead of a classic grilled cheese with this soup, I opted for parmesan crusted croutons. You have to try it!!!
The sourdough croutons get perfectly golden and cheesy in the oven. When you add them to the soup, the texture is absolute perfection.
Because as much as I love soup, it’s just not that filling on its own.
But add some carbs – aka the croutons here – and now we’re talking.
Soup is so underrated in my opinion, too.
It’s such a fantastic way to add more veggies and nutrients to your diet.
Remember: you don’t have to eat just plain vegetables and boring salads to get nutrients. It’s perfectly okay – and encouraged! – to get creative.
So turn your veggies into soups, add them to smoothies, roast them, grill them…. whatever you want.
Food should be flavorful and enjoyable. And this soup definitely is both of those things.
Why You’ll Love This Roasted Tomato Soup with Parmesan Croutons
If you’re looking for a cozy way to use end of season tomatoes, this is it. This soup makes the perfect summer to fall transition meal.
It’s nourishing and comforting, while still being light and satisfying. This tomato soup gives you all the goodness of tomatoes paired with delicious, savory parmesan croutons.
It’s easy to make, is great to meal prep or make ahead, and so, so satisfying,
How to Make Roasted Tomato Soup with Parmesan Croutons
Prep the ingredients
To make this Roasted Tomato Soup with Parmesan Croutons, start by preheating the oven to 400 F.
Wash and cut the tomatoes into quarters. Cut the shallot in half. Cut the stem off the garlic and remove the papery skin. Add everything to a large baking sheet.
Prepare tomatoes
Drizzle olive oil, oregano, salt, and pepper on top of the tomatoes, shallot, and garlic. Using your hands or a spoon, toss so that everything is evenly covered. Bake in the preheated for 40-45 minutes.
Roast in the oven
Bake in the preheated for 40-45 minutes.
Make the croutons
Cut 2-3 thick slices of sourdough bread into small cubes (about 2 cups).
On a separate baking sheet, toss the bread cubes with olive oil and freshly grated parmesan cheese.
Spread in an even layer and bake for 10-15 minutes, until the bread is golden and firm.
Blend
When the tomatoes have finished cooking, let them cool for a few minutes. Then add them to a large blender, making sure to add any juices that were released while roasting. Squeeze the garlic so that the roasted cloves fall into the blender. Add the roasted shallots, fresh basil, vegetable broth, and heavy cream. Blend until smooth (optional to add more parmesan cheese while blending).
Pour into bowls
Pour the Roasted Tomato Soup into bowls and top with parmesan croutons.
Serve
Add extra parmesan cheese and fresh basil to garnish and serve Roasted Tomato Soup with Parmesan Croutons.
If You Love This Roasted Tomato Soup, Try These
- Creamy Tortellini Soup (Easy One-Pot Recipe)
- Creamy Broccoli Cheddar Soup
- Easy Chicken and Wild Rice Soup
- Chicken Lemon Rice Soup
- Tomato, Kale and White Bean Soup
Ingredients You’ll Need
- Tomatoes: Any large tomatoes will work well here. I used Roma tomatoes, but you can also use beefsteak, campari, or even heirloom tomatoes if you can find them.
- Shallot: One small roasted shallot adds so much flavor.
- Garlic: There’s nothing more satisfying than squeezing freshly roasted garlic. It adds incredible flavor!
- Olive oil: This is my cooking oil of choice to roast vegetables, but you can use any cooking oil you prefer.
- Oregano: A little dried oregano really elevates the flavor.
- Basil: Just a few leaves of basil are enough to add some brightness to the soup. Make sure to add some as garnish too.
- Vegetable broth: You’ll use vegetable broth to blend. I typically opt for a low sodium version so that I can add salt to taste.
- Heavy cream: This is what makes the soup so smooth and creamy.
- Parmesan cheese: Both parmesan and tomatoes naturally contain glutamate – an amino acid that gives an umami flavor. Together, they create umami deliciousness.
- Sourdough: Pro tip – freeze your sourdough once it’s sliced so it lasts longer. You can also use a different type of bread in place of sourdough.
Roasted Tomato Soup with Parmesan Croutons Notes:
- Blending the soup: Make sure to use a powerful blender. This one is my favorite. I recommend letting the vegetables cool just slightly before blending everything so that it’s not piping hot. If you have one, you can also add everything to a large pot and use an immersion blender.
- Make ahead: If you’re making this Roasted Tomato Soup with Parmesan Croutons ahead of time, store the soup and croutons separately. Add the croutons to the soup only before eating or serving.
- Storage: Store Roasted Tomato Soup in an airtight container in the fridge for up to 1 week. You can also freeze the soup for up to 1 month. Store parmesan croutons in an airtight container at room temperature.
Frequently Asked Questions
Ingredients
- 3-4 pounds tomatoes about 10-12 medium-size Roma tomatoes
- 1 large shallot
- 1 head of garlic
- 1/4 cup olive oil
- 1 teaspoon oregano
- A few leaves fresh basil
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup freshly grated parmesan cheese
- Salt
- Pepper
Parmesan croutons
- 2-3 thick slices sourdough bread cut into small cubes (about 2 cups)
- 3 tablespoons olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400 F.
- Wash and cut the tomatoes into quarters. Cut the shallot in half. Cut the stem off the garlic and remove the papery skin. Add everything to a large baking sheet.
- Drizzle olive oil, oregano, salt, and pepper on top of the tomatoes, shallot, and garlic. Using your hands or a spoon, toss so that everything is evenly covered. Bake in the preheated for 40-45 minutes.
- On a separate baking sheet, toss the bread cubes with olive oil and 1/4 cup of the grated parmesan cheese. Spread in an even layer and bake for 10-15 minutes, tossing halfway, until the bread is golden and firm.
- When the tomatoes have finished cooking, let them cool for a few minutes. Then add them to a large blender, making sure to add any juices that were released while roasting. Squeeze the garlic so that the roasted cloves fall into the blender. Add the roasted shallots, fresh basil, vegetable broth, heavy cream, and remaining 1/4 cup parmesan cheese. Blend until smooth.
- Pour the soup into bowls and top with parmesan croutons. Add extra parmesan cheese and fresh basil to garnish and serve.
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