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–+ servings
Sheet Pan Creamy Tomato Soup with Parmesan Croutons
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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.
Servings 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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