Sheet Pan Creamy Tomato Soup with Parmesan Croutons

This creamy tomato sheet pan soup is the kind of low-effort, high-reward dinner you’ll want on repeat. Cherry tomatoes, Romas, onions, garlic, and a handful of fresh herbs roast together on one pan until soft and caramelized, then get blended with Parmesan and milk into a rich, velvety soup. Top it off with golden, crispy parmesan croutons and you’ve got something that feels special—without a pile of dishes to show for it.

Why This is Delish

Roasting the tomatoes (both cherry and Roma) concentrates their sweetness and gives the soup a depth you just can’t get from a stovetop simmer. The garlic turns soft and mellow, the onions caramelize, and the fresh thyme and rosemary infuse everything while it roasts. Once blended with Parmesan and milk, it’s rich without being too heavy. And those croutons? Crispy, salty, cheesy—the kind of thing you’ll snack on straight off the pan.

Recipe Ingredients

For the soup:

• Cherry tomatoes + Roma tomatoes – Using both gives you the best of both worlds: cherry tomatoes burst with sweetness, while Romas add body and that classic tomato flavor.
• White onions – Quartered and roasted until golden, they melt right into the soup and add a subtle sweetness.
• Garlic cloves – Roasted whole with the tops cut off so they turn soft, mellow, and easy to squeeze out of their skins.
• Fresh thyme + rosemary – These go right on the sheet pan with the vegetables and perfume the whole thing as it roasts.
• Basil + oregano – Basil adds freshness, oregano adds warmth. Together they round out the herb flavor.
• Olive oil – Helps everything roast evenly and adds richness.
• Vegetable broth – Loosens everything up in the blender and gives the soup a sippable consistency.
• Parmesan cheese – Blended right into the soup for a salty, savory, umami-packed base.
• Milk – Keeps the soup creamy without making it too heavy. You could also use cream if you want something richer.
• Salt & pepper – Season as you go, and adjust again after blending.

For the parmesan croutons:

• Cubed sourdough or crusty bread – Sourdough works best here. The sturdy crumb holds up to the olive oil and Parmesan without getting soggy.
• Olive oil – Just enough to coat the bread and get it crispy in the oven.
• Freshly grated Parmesan – Melts into a golden, salty crust on every crouton.
• Fresh thyme – Ties the croutons back to the herb flavors in the soup.
• Salt & pepper – To taste.

How to Make Creamy Tomato Sheet Pan Soup with Parmesan Croutons

Preheat your oven to 400°F. Arrange the cherry tomatoes, halved Roma tomatoes, quartered onions, and whole garlic cloves (tops cut off) on a large sheet pan. Drizzle with olive oil and scatter the fresh thyme, rosemary, oregano, salt, and pepper over everything. Roast for 30–40 minutes, until the tomatoes are soft and starting to caramelize around the edges.

While the vegetables roast, make the croutons. Toss cubed sourdough bread with olive oil, grated Parmesan, fresh thyme, salt, and pepper. Spread them out on a separate baking sheet and bake at 375°F for 10–12 minutes, until golden and crisp. Set aside.

Squeeze the roasted garlic out of its skins and transfer all the roasted vegetables and herbs to a blender or large pot. Add the vegetable broth, grated Parmesan, and milk. Blend until smooth, then pour into a pot and warm gently on the stove. Taste, adjust the seasoning, and serve topped with the parmesan croutons and a little extra basil if you like.

Easy Variations to Try

This recipe is flexible, so feel free to adjust based on what you have or what you’re in the mood for. If you love the roasted tomato base here, you might also enjoy our Whipped Feta Dip with Roasted Tomatoes—same oven-roasted tomato magic, totally different dish.

• Toss a couple of red peppers onto the sheet pan with the tomatoes for a slightly sweeter, smokier soup.
• Stir in a spoonful of pesto right before serving for a fresh, herby twist.
• Add a pinch of smoked paprika or a drizzle of chili oil for extra warmth and depth.
• Swap the Parmesan in the soup for a dollop of mascarpone or cream cheese for an even creamier finish.

Substitutions For Your Dietary Needs

This soup adapts easily to different diets without losing any of its flavor.

• Dairy-free: Use coconut milk or cashew cream in place of the milk, and skip the Parmesan (or use a plant-based alternative).
• Gluten-free: Swap the sourdough for gluten-free bread when making the croutons.
• Vegan: Combine both swaps above—dairy-free milk, no Parmesan (or use nutritional yeast for a similar savory kick), and gluten-free bread if needed.

What to Serve with This Soup

• A grilled cheese sandwich—classic pairing, always a win.
• A simple arugula salad with lemon vinaigrette for something lighter.
• Garlic bread or focaccia for extra dipping.
• If you love this kind of cozy, from-scratch soup, try our Potato Leek Soup with Sizzling Herb Chili Oil next.

Recipe Hacks & Tips

Roast the garlic in its skin—it prevents burning and makes it easy to squeeze out once soft. If your tomatoes aren’t at peak ripeness, add a small pinch of sugar after blending to balance out any acidity. For an extra-silky soup, pass it through a fine mesh strainer after blending. And whatever you do, don’t skip the croutons. They add texture and flavor that takes this from good to something you’ll genuinely crave. Love tomato-based recipes? Our Spicy Vodka Pasta is another crowd favorite.

How to Store Leftovers

Leftover soup keeps well in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop, adding a splash of broth or milk if it’s thickened up. Store the croutons separately at room temperature so they stay crispy—just add them fresh when you serve. The soup also freezes well (without the croutons) for up to 3 months.

One-Pan Tomato Soup with Croutons

This creamy tomato soup is roasted on a sheet pan with fresh herbs and garlic, then blended smooth and topped with crunchy Parmesan croutons for the perfect cozy meal.

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Yields: 4 people

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
• 1 tbsp oregano
• 4 cups or vegetable broth
• 1 cup Parmesan cheese freshly grated
• 1 cup milk
• salt & pepper

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

Soup

• Preheat your oven to 400°F (200°C).
• On a large sheet pan, arrange the cherry tomatoes, halved Roma tomatoes, quartered onions, and garlic cloves (tops cut off).
• Drizzle with olive oil and sprinkle with fresh thyme, rosemary, oregano, salt, and pepper.
• Roast in the oven for 30-40 minutes, until the tomatoes are soft and caramelized.
• Remove the garlic cloves from their skins and transfer all the roasted vegetables and herbs to a blender or large pot.
• Add vegetable broth, freshly grated Parmesan cheese, and milk.
• Blend until smooth, then transfer to a pot and heat gently on the stove until warmed through.
• Adjust seasoning with salt and pepper as needed.

Parmesan Croutons

• Preheat oven to 375°F (190°C).
• Toss cubed sourdough bread with olive oil, grated Parmesan, fresh thyme, salt, and pepper.
• Spread evenly on a baking sheet and bake for 10-12 minutes until golden and crisp.

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