This rich, comforting tomato soup is made from scratch using pantry staples like canned tomatoes, garlic, and herbs. I simmer the ingredients until they deepen in flavor, then blend everything into a smooth, velvety soup. On top, I add golden, crisp herbed croutons for texture and a sprinkle of Parmesan for a salty finish. It’s the kind of soup I reach for when I want something hearty, warm, and satisfying — perfect for chilly evenings or a simple weeknight dinner.
Why You’ll Love This Recipe
I love how easy this recipe is to make while still tasting like it came from a cozy café. The slow simmer brings out the natural sweetness of the tomatoes, and the balsamic vinegar adds just the right amount of tang. I make the croutons from scratch too, tossing fresh bread with olive oil and herbs before baking them until crisp. This dish is naturally comforting, adaptable to different diets, and makes great leftovers. It’s everything I want in a homemade soup: simple, satisfying, and full of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Tomato Soup
2 tablespoons olive oil – I use this to sauté the aromatics and add richness.
½ medium yellow onion, diced – Brings a savory sweetness as it cooks.
3 garlic cloves, chopped – Adds warmth and depth to the base.
1 (28-ounce) can of whole peeled tomatoes – I prefer San Marzano for their natural sweetness.
2 cups chicken stock – This gives the soup body; I sometimes use low-sodium.
½ tablespoon fresh chopped parsley – Brings brightness and color.
½ tablespoon fresh chopped basil – Adds an herbaceous layer to finish.
1 teaspoon kosher salt – Enhances all the flavors.
Grated Parmesan cheese – I sprinkle it over the soup before serving for a salty finish.
For The Herbed Croutons
¼ of a 12-inch loaf of soft French bread, cut into 2-inch cubes – I like using day-old bread for extra crunch.
2 tablespoons olive oil – Helps the croutons crisp up in the oven.
1 teaspoon dried Italian seasoning – For a flavorful herb coating.
¼ teaspoon kosher salt – Adds just enough seasoning to the croutons.
Directions
Prepare The Soup Base In a large pot over medium heat, I warm the olive oil and add the diced onion. I sauté it for about 5 minutes until it’s soft and translucent. Then I stir in the chopped garlic and cook it for another 30 seconds until fragrant.
Add Tomatoes And Simmer I pour in the entire can of whole tomatoes, including the juices. Using a spoon or spatula, I break the tomatoes apart slightly. Then I add the chicken stock and balsamic vinegar. Once everything is in, I bring it to a boil, then reduce the heat to a low simmer. I let it cook uncovered for about 30 minutes, stirring every so often to help the flavors blend.
Season And Blend The Soup After 30 minutes, I add the chopped parsley and basil. Then I use an immersion blender to puree the soup until it’s smooth and creamy. If I’m using a regular blender, I let the soup cool a bit before blending in batches, then return it to the pot to reheat gently. I taste it and adjust the salt if needed.
Make The Croutons While the soup simmers, I preheat the oven to 375°F (190°C). In a mixing bowl, I toss the bread cubes with olive oil, Italian seasoning, and kosher salt until everything is coated. I spread the cubes in a single layer on a baking sheet and bake them for about 15 minutes, flipping once, until they’re golden and crisp. I let them cool slightly before serving.
Serve The Soup I ladle the hot tomato soup into bowls and top each with a handful of herbed croutons. I finish it with a sprinkle of grated Parmesan for extra flavor.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Vegetarian Version – I swap the chicken stock for vegetable broth to make the soup completely vegetarian.
Creamy Tomato Soup – I stir in ¼ cup of heavy cream or half-and-half after blending for a richer texture.
Spicy Kick – I add ½ teaspoon of crushed red pepper flakes while the soup simmers for some heat.
Cheesy Croutons – I toss the bread cubes with grated Parmesan before baking to create cheesy, golden croutons.
Roasted Tomato Twist – When I have time, I roast fresh tomatoes in the oven and use them in place of canned for deeper flavor.
Storage/Reheating
Storage: I let the soup cool to room temperature before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days. I store the croutons separately in a dry, sealed container so they don’t lose their crispness.
Freezing: This soup freezes well. I pour it into freezer-safe containers or bags (leaving a little space for expansion) and freeze for up to 3 months. I don’t freeze the croutons.
Reheating: To reheat, I warm the soup gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, I add a splash of water or broth. I reheat croutons briefly in the oven or toaster for crispness.
FAQs
Can I use diced tomatoes instead of whole tomatoes?
Yes, I can use diced tomatoes, though whole tomatoes usually give a smoother texture when blended. I might blend a little longer if using diced.
What if I don’t have fresh herbs?
If I don’t have fresh parsley or basil, I use dried versions. I add 1 teaspoon of each during the simmering stage instead of at the end.
Can I make the soup ahead of time?
Absolutely. I often make this soup a day in advance — the flavors deepen overnight. I just store it in the fridge and reheat it gently when ready to serve.
What bread works best for croutons?
I like using day-old French bread or a baguette because it crisps up well. Sourdough or ciabatta are also great options with good texture.
Is this soup gluten-free?
The soup itself is gluten-free if I use gluten-free stock. For a gluten-free option, I either skip the croutons or use gluten-free bread to make them.
Conclusion
This tomato soup with herbed croutons is a perfect blend of simplicity and comfort. I love how the rich tomato flavor pairs with the crispy croutons and a touch of cheese. It’s easy enough for a weekday meal and impressive enough to serve to guests. Whether I enjoy it freshly made or as leftovers, it always delivers warmth and satisfaction in every spoonful.
This rich, comforting tomato soup is made from scratch using canned tomatoes and topped with crisp, herbed croutons. Perfect for chilly nights, it’s velvety, flavorful, and finished with Parmesan for a satisfying, cozy meal.
Ingredients
For the Tomato Soup:
2 tablespoons olive oil
½ medium yellow onion, diced
3 garlic cloves, chopped
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
2 cups chicken stock (or vegetable broth for vegetarian)
1 tablespoon balsamic vinegar
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
1 teaspoon kosher salt
Grated Parmesan cheese, for topping
For the Herbed Croutons:
¼ of a 12-inch loaf of soft French bread, cut into 2-inch cubes
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ teaspoon kosher salt
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 30 seconds.
Add tomatoes with their juice and break them apart slightly. Add stock and balsamic vinegar. Bring to a boil, reduce to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Stir in chopped parsley and basil. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt to taste.
While the soup simmers, preheat oven to 375°F (190°C). Toss bread cubes with olive oil, Italian seasoning, and salt. Spread on a baking sheet and bake for 15 minutes, flipping halfway, until golden and crisp.
Serve the soup hot, topped with herbed croutons and grated Parmesan cheese.
Notes
To make it creamy, stir in ¼ cup heavy cream after blending.
For extra heat, add crushed red pepper flakes while simmering.
Make cheesy croutons by tossing bread cubes with grated Parmesan before baking.
Substitute canned diced tomatoes if needed and blend longer for smoothness.
Use dried parsley and basil (1 tsp each) if fresh is unavailable.
