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Roasted Tomato Basil Soup with Parmesan Sourdough Croutons

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Tomato soup and grilled cheese have been making beautiful music together for a LONG time, and this bowl takes its cue from that classic pairing. Roasted tomatoes, sweet onion, and mellow garlic blend with fresh basil and a touch of cream, while Parmesan sourdough croutons bring the cheesy crunch. Cozy, satisfying, and perfectly suited to scraping the bowl clean.

Creamy roasted tomato basil soup topped with Parmesan sourdough croutons, fresh basil, and pesto, with a spoonful of soup lifted above a decorative white bowl.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

Do you remember eating Campbell’s Tomato Soup as a kid? I do. You’d wrestle the lid off with a can opener, then watch that soup-shaped tube slowly slide into the saucepan. The directions said to add a can of water. Wait, water? Not in our house! We always used milk. In my opinion, tomato soup was supposed to be creamy, and water wasn’t helping the cause.

Then came the toppings. We started with saltine crackers—a little salt, a little crunch, nothing groundbreaking. Eventually, we decided they needed an upgrade. Enter butter. We slathered those crackers and dropped them into the soup butter-side down so it melted right into the bowl. We thought we were onto something. Honestly, I still think we were.

Next came grilled cheese. Melty cheese, crisp bread, and tomato soup? A match made in heaven. Obviously, we weren’t the first people to discover this combination, but we were happy to join the crowd. Some bandwagons are worth jumping on.

Many trips around the sun later, I decided the soup itself deserved an upgrade. Campbell’s, we had a good run, but it was time to move beyond the can. I wanted roasted tomatoes, sweet onion, mellow garlic, and plenty of fresh basil, with just enough cream to bring everything together.

This version takes longer than opening a can, but the oven does much of the work. Roasting concentrates the tomatoes’ flavor and brings out the sweetness of the onion and garlic. It’s time well spent—and considerably more appetizing than watching a condensed soup tube make its entrance.

Of course, I couldn’t leave the grilled-cheese connection behind. Parmesan sourdough croutons bring together the crunch of those childhood crackers and the cheesy bread I still love with tomato soup. Think of them as a little compromise that doesn’t actually require giving anything up.

The finishing touch is a spoonful of pesto over those golden croutons, followed by fresh basil ribbons and cracked black pepper. A little childhood nostalgia, a few grown-up additions, and a bowl I’m very happy to call dinner.

Kitchen tools for preparing roasted tomato basil soup, including a blender, Dutch oven, mixing bowl, baking sheet, knife, spatula, and measuring cups and spoons.

Instruments

Large rimmed baking sheet – Gives the tomatoes and onion room to roast into their sweet, caramelized groove
Aluminum foil – Wraps the garlic for its mellow transformation
Large Dutch oven – Brings the roasted vegetables and broth together in harmony
Small baking sheet – Sets the stage for golden Parmesan sourdough croutons
Large mixing bowl – Gives the bread cubes room for a quick toss
Measuring cups and spoons – Keep every ingredient on tempo
Wooden spoon or silicone spatula – Keeps the tomato paste moving and the soup simmering
Immersion blender or countertop blender – Turns the roasted ensemble into a smooth finish
Fine grater – Gives the Parmesan a light, even texture for melting
Ladle – Takes the soup from pot to bowl for its final performance

Essentials

Roma tomatoes – Roast into a sweet, concentrated foundation
Sweet onion – Adds mellow sweetness to balance the tomatoes
Fresh garlic – Roasts into a soft, buttery supporting note
Olive oil and butter – Bring richness to the roasting pan and soup pot
Tomato paste – Turns up the depth of tomato flavor
Crushed red pepper flakes – Add an optional flicker of heat
Dry white wine – Adds brightness and lifts the flavorful bits from the pot
Low-sodium chicken broth – Builds the soup while leaving room to control the seasoning
Parmesan rind – Adds a savory bass note as the soup simmers
Fresh basil – Brings the signature herbal melody
Heavy cream – Smooths the edges with a modest splash of richness
Parmesan cheese – Adds a savory finish to the soup and a golden crust to the croutons
Sourdough bread – Delivers tangy flavor and a crisp counterpoint to the creamy soup
Garlic powder – Gives the croutons an even layer of garlic flavor

Ingredients for homemade roasted tomato basil soup, including Roma tomatoes, onion, garlic, fresh basil, tomato paste, cream, olive oil, Parmesan cheese, and sourdough bread.
Oven-roasted Roma tomato halves with caramelized onions and roasted garlic on a baking sheet, ready to be blended into tomato basil soup.
Golden-brown homemade Parmesan sourdough croutons sprinkled with shredded cheese on a parchment-lined baking sheet.

Pro Tips and Riffs

Spread the tomatoes and onion in a single layer with a little breathing room. If your pan is crowded, use two pans so the vegetables caramelize rather than steam!

Start with 3 cups of broth. After blending and adding the cream, pour in additional broth a little at a time until the soup reaches your preferred consistency. Juicier tomatoes may need very little extra liquid.

Add the basil just before blending and cook only until wilted. This keeps its flavor fresh instead of letting it fade during a long simmer.

Blend thoroughly before adding the cream and Parmesan. Finely grate the cheese and stir it in over low heat so it melts evenly. For an especially silky soup, strain the blended vegetables before adding the dairy.

Toast the sourdough before adding the Parmesan so the bread has time to crisp without burning the cheese. Add the finished croutons to individual bowls immediately before serving.

Josh Cellars Sauvignon Blanc offers bright lemon and kiwi notes with a crisp finish—a refreshing match for the basil and creamy soup; J. Lohr Riverstone Chardonnay complements the roasted garlic and Parmesan croutons with its rounded texture; or try Louis Jadot Beaujolais-Villages, served slightly chilled, for a juicy red alongside the roasted tomatoes.

Faq: Grub Answers and Insights

A: Yes. Plum tomatoes or ripe vine tomatoes will work. Use 3 pounds by weight and remove any tough cores. Since some varieties release more liquid, hold back the additional broth until you see the soup’s consistency.

A: Yes. Substitute low-sodium vegetable broth for the chicken broth and choose Parmesan made with vegetarian rennet. Use a vegetarian Parmesan rind or omit the rind.

A: Yes. Replace the ¼ cup wine with ¼ cup additional broth. If the finished soup needs brightness, stir in a small splash of lemon juice after adding the cream.

A: No, but it adds savory depth while the soup simmers. The grated Parmesan stirred in at the end will still provide plenty of flavor. Remove the rind before blending.

A: Yes. An immersion blender is convenient and keeps everything in one pot. A countertop blender generally produces a smoother texture, particularly when blending tomato skins. Follow your blender’s instructions for hot liquids.

A: Yes. For the crispest results, toast the bread cubes ahead and let them cool completely before storing in an airtight container. Add the Parmesan and return them to the oven shortly before serving.

Print
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Overhead view of roasted tomato basil soup in a decorative white bowl, garnished with crispy Parmesan sourdough croutons, fresh basil, and pesto.

Roasted Tomato Basil Soup with Parmesan Sourdough Croutons

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  • Author: Tracy @ Groove Grub
  • Total Time: 1 hour, 25 minutes
  • Yield: 4 servings 1x
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Description

Roasted tomatoes, sweet onion, and mellow garlic set the tone for this comforting Roasted Tomato Basil Soup with Parmesan Sourdough Croutons. Fresh basil and a splash of cream round out the rich tomato flavor, while golden, cheese-crusted sourdough adds a crisp finish. It’s a cozy bowl with a little grilled-cheese spirit—just enough richness to hit the right note without weighing down the whole performance.

Ingredients

Units Scale

Soup

  • 3 pounds Roma tomatoes (10 to 12 medium), halved lengthwise
  • 12 ½ cups sweet onion, cut into 1-inch wedges
  • 1 medium head garlic (about 10 to 12 cloves)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons tomato paste
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ¼ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 3 cups low-sodium chicken broth, plus up to 1 cup more as needed
  • 1 Parmesan rind (optional but recommended)
  • 2 ½ packed cups fresh basil leaves
  • ⅓ cup heavy cream
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon granulated sugar, if needed

Parmesan Sourdough Croutons

  • 2 cups sourdough bread, cut into ¾-inch cubes
  • 2 teaspoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ cup finely grated Parmesan

For Garnish

  • Fresh basil ribbons
  • Freshly cracked black pepper
  • 4 teaspoons basil pesto (1 teaspoon per serving)
  • 1-2 teaspoons warm water, as needed to thin the pesto

Instructions

  1. Preheat the oven to 425°F.
  2. Arrange the tomatoes cut-side up on a large rimmed baking sheet (18 x 13 inches), with the onion wedges spread around them in a single layer.
  3. Slice about ¼ inch off the top of the garlic head. Drizzle the exposed cloves with ½ teaspoon of the olive oil, wrap loosely in foil, and place on the sheet pan.
  4. Drizzle the tomatoes and onion with 1½ tablespoons of the olive oil and season with ½ teaspoon kosher salt and ½ teaspoon black pepper.
  5. Roast for 40–45 minutes, or until the tomatoes have caramelized around the edges and the onion is tender.
  6. Allow the garlic to cool just enough to handle, then squeeze the roasted cloves from the skins. Reduce the oven temperature to 400°F.
  7. Heat the butter and remaining 1 teaspoon olive oil in a large Dutch oven over medium heat. Stir in the tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly. Add the crushed red pepper flakes, if using.
  8. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes until slightly reduced.
  9. Add the roasted tomatoes, onion, roasted garlic, any juices from the sheet pan, 3 cups chicken broth, and Parmesan rind. Bring to a gentle simmer and cook for 15 minutes.
  10. Meanwhile, toss the sourdough cubes with 2 teaspoons olive oil and the garlic powder. Spread on a parchment-lined baking sheet and bake at 400°F for 8–10 minutes, tossing halfway through, until lightly golden and crisp.
  11. Gather the croutons close together in a single layer and sprinkle evenly with the Parmesan. Bake for another 2–3 minutes, until the cheese is melted and beginning to turn golden. Set aside to cool slightly, then separate into individual croutons.
  12. Remove the Parmesan rind from the soup. Stir in the basil and cook for 1 minute, just until wilted.
  13. Blend the soup until completely smooth using an immersion blender, or carefully blend in batches in a countertop blender, following its instructions for hot liquids.
  14. Return the soup to low heat and stir in the heavy cream and grated Parmesan. If the soup is thicker than you like, gradually add some of the reserved broth until it reaches your preferred consistency.
  15. Taste and season with the remaining salt and pepper as needed. If the tomatoes are especially acidic, stir in the sugar.
  16. Heat gently for 2–3 minutes without boiling.
  17. Thin the pesto with warm water as needed until spoonable. Ladle the soup into bowls and top with the Parmesan sourdough croutons. Spoon 1 teaspoon of pesto over each serving, finish with basil ribbons and freshly cracked black pepper, and serve immediately. Add the croutons just before serving so they stay crunchy.

Notes

Roasting tomatoes, onion, and garlic develops natural sweetness and rich depth. Blending the roasted vegetables gives the soup body, while a modest amount of butter and cream adds richness.

Start with 3 cups of broth and add more only after blending and adding the cream. The tomatoes’ moisture content will vary, so you may not need the full additional cup.

Adding the basil just before blending preserves its fresh flavor and aroma.

For an extra silky texture, pass the blended soup through a fine-mesh sieve before adding the cream and Parmesan.

Finely shred the Parmesan so it melts evenly over the croutons. Let them cool slightly before separating and add them to individual bowls just before serving to keep them crisp.

The soup will keep in an airtight container in the refrigerator for up to 4 days. Store the croutons separately. Reheat the soup gently over medium-low heat without boiling.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 10 minutes
  • Category: Soup
  • Method: Roasting, Stove Top
  • Cuisine: American

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