Sheet Pan Creamy Tomato Soup with Parmesan Croutons: Easy, Comforting, and Full of Flavor

If you’re looking for a warm, comforting meal that’s both easy to make and absolutely delicious, look no further than this Sheet Pan Creamy Tomato Soup with Parmesan Croutons. Perfect for a cozy night in or as a crowd-pleasing dish, this recipe combines simple ingredients with an easy-to-follow process that even beginners can master. No need to be intimidated, this soup is here to show you that cooking doesn’t have to be complicated to be amazing.

Why You’ll Love This Recipe:

• Easy to Make: Minimal prep and simple steps.
• Comforting & Delicious: Perfectly creamy with roasted tomato depth.
• Made from Scratch: No canned soup needed—just fresh, flavorful ingredients.
• Perfect Pairing: Homemade Parmesan croutons that add the perfect crunch.

Equipment Needed

• Sheet pan – For roasting the tomatoes, onions, and garlic
• Blender or food processor – To blend the roasted ingredients into a creamy soup
• Large pot or saucepan – To simmer the soup
• Measuring cups and spoons – For precise ingredient portions
• Small mixing bowl – For preparing the crouton topping
• Baking sheet – For toasting the Parmesan croutons
• Parchment Paper – I like using a unbleached parchment paper
• Microplane – For grating the parmesan cheese

Watch the Recipe Video

Ingredients You’ll Need:

• For the Soup:
  • 6 cups cherry or grape tomatoes (about 2 pints)
  • 2 medium onions, quartered
  • 4 garlic bulbs, tops removed
  • 2 tablespoons olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 tbsp dried oregano
  • 4 cups vegetable or chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup milk or coconut milk
  • Fresh basil for garnish (optional)
• For the Parmesan Croutons:
  • 4 cups cubed sourdough or crusty bread (about 4 slices)
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 bunch fresh thyme
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper, to taste

How to Make Sheet Pan Creamy Tomato Soup with Parmesan Croutons:

Step 1: Roast the Veggies

Start by preheating your oven to 400°F (200°C). Place your tomatoes, quartered onion, and garlic bulbs on a large sheet pan. Drizzle with olive oil and season with salt, pepper, dried basil, and oregano, and sprinkle over the fresh herbs. Toss everything together to coat. Roast the veggies in the oven for about 40-45 minutes, or until the tomatoes burst and the onions and garlic are soft and caramelized. This roasting process will bring out the natural sweetness and depth of flavor in the tomatoes.

Step 2: Blend the Soup

Once the veggies are roasted to perfection, transfer them to a blender or food processor. Add the tomato paste and vegetable or chicken broth. Blend until smooth, then pour the mixture into a pot or large saucepan. Let it simmer over medium heat for 10-15 minutes to meld the flavors together. Stir in your choice of milk or coconut milk to give the soup a rich, creamy texture. Season with salt and pepper to taste.

Step 3: Make the Parmesan Croutons

While the soup is simmering, it’s time to make those crunchy Parmesan croutons that will take your soup to the next level. On a separate sheet pan, toss cubed sourdough bread with olive oil, fresh thyme, grated Parmesan cheese, garlic powder, salt, and pepper. Spread the bread cubes in an even layer and toast them in the preheated oven for about 10-12 minutes, or until golden and crispy.

Step 4: Serve and Enjoy!

Ladle the creamy tomato soup into bowls, then top with a generous handful of crispy Parmesan croutons. Garnish with fresh basil if desired, and serve immediately. The warm, velvety soup paired with the crunchy, cheesy croutons is the perfect combination of textures and flavors.

Why This Recipe is Perfect for Any Skill Level

One of the best things about this Sheet Pan Creamy Tomato Soup with Parmesan Croutons is that it’s incredibly easy to make, even if you’re a beginner cook. Roasting the tomatoes, onions, and garlic on a sheet pan cuts down on prep time and cleanup. There’s no need to spend hours slaving over a stovetop—just blend everything together, simmer, and enjoy!

Plus, the Parmesan croutons are super simple to make and add that extra touch of flavor and crunch. This recipe is also customizable—whether you prefer dairy-free, vegan, or low-sodium options, you can easily adjust the ingredients to meet your dietary needs.

Tips for the Perfect Sheet Pan Tomato Soup:

• Roasting tip: Make sure you don’t overcrowd the sheet pan with your tomatoes, onions, and garlic. This ensures even roasting and brings out the best flavors.
• Broth variations: Feel free to use any type of broth you prefer—vegetable, chicken, or even bone broth for added richness.
• Make ahead: You can prepare the soup ahead of time and store it in the fridge for up to 3 days. Simply reheat and serve with fresh croutons when ready.
• Texture: If you prefer a smoother texture, you can use an immersion blender directly in the pot for a silky finish.

This Sheet Pan Creamy Tomato Soup with Parmesan Croutons is the perfect blend of simplicity and comfort. It’s an easy, flavorful recipe that anyone can make, whether you’re a beginner or a seasoned chef. Plus, the homemade Parmesan croutons take it to the next level, providing the perfect crunchy contrast to the smooth, creamy soup. So next time you’re craving a cozy bowl of soup, skip the canned options and try this homemade version, you won’t be disappointed!

Sheet Pan Creamy Tomato Soup with Parmesan Croutons

This Sheet Pan Creamy Tomato Soup with Parmesan Croutons recipe is a simple, comforting dish perfect for any occasion! With roasted tomatoes, garlic, and onions blended into a rich, creamy soup, topped with crispy Parmesan croutons. This recipe is beginner-friendly, customizable, and perfect for cozy nights in. Try this homemade tomato soup today for a flavorful, easy-to-make comfort food classic!

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Yields: 4

Ingredients

Soup

• 6 cups cherry tomatoes
• 2 medium white onions quartered
• 2 garlic cloves tops cut off
• 2 tbsp olive oil
• 6-8 Roma tomatoes halved
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 2 tbsp basil chopped (for garnish)
• 1 tbsp oregano
• 4 cups or vegetable broth
• 1 cup Parmesan cheese freshly grated
• 1 cup milk I use @fairlife
• salt & pepper I use @diamondcrystalsalt

Parmesan Croutons

• 4 cups cubed sourdough or crusty bread
• 1 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 bunch fresh thyme
• Salt & pepper to taste

Instructions

• Preheat oven to 400F degrees. Line large baking sheet with parchment paper. On the large sheet, add the tomatoes and onion and garlic bulbs. Drizzle with olive oil, salt, pepper and oregano. Add fresh herbs and toss to coast. Roast for 40-45 minutes until tomatoes burst and the onions and garlic are soft and caramelized.
• Transfer the roasted veggies to a blender or food processor (I use @vitamix) to blend the soup together. Squeeze in the roasted garlic and add in the broth, milk, Parmesan cheese and more salt & pepper. Blend until smooth.
• Pour the mixture into a pot over medium heat. Let simmer for 10-15 minutes, stirring occasionally. Add seasoning as needed.
• Distribute soup into bowls and top with croutons, milk drizzle, Parmesan cheese, chopped basil and a few cracks of black pepper. Serve and enjoy!