Go Back
–+ servings
Sheet Pan Creamy Tomato Soup with Parmesan Croutons
Print

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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.

Video