Sheet Pan Creamy Tomato Soup with Parmesan Croutons
This Sheet Pan Creamy Tomato Soup with Parmesan Croutons recipe is a simple, comforting dish perfect for any occasion! With roasted tomatoes, garlic, and onions blended into a rich, creamy soup, topped with crispy Parmesan croutons. This recipe is beginner-friendly, customizable, and perfect for cozy nights in. Try this homemade tomato soup today for a flavorful, easy-to-make comfort food classic!
Servings 4
Ingredients
Soup
6cupscherry tomatoes
2medium white onionsquartered
2garlic clovestops cut off
2tbspolive oil
6-8Roma tomatoeshalved
1bunch fresh thyme
1bunch fresh rosemary
2tbspbasilchopped (for garnish)
1tbsporegano
4cupsor vegetable broth
1cupParmesan cheesefreshly grated
1cupmilkI use @fairlife
salt & pepperI use @diamondcrystalsalt
Parmesan Croutons
4cupscubed sourdough or crusty bread
1tbspolive oil
1/2cupfreshly grated Parmesan cheese
1bunch fresh thyme
Salt & pepper to taste
Instructions
Preheat oven to 400F degrees. Line large baking sheet with parchment paper. On the large sheet, add the tomatoes and onion and garlic bulbs. Drizzle with olive oil, salt, pepper and oregano. Add fresh herbs and toss to coast. Roast for 40-45 minutes until tomatoes burst and the onions and garlic are soft and caramelized.
Transfer the roasted veggies to a blender or food processor (I use @vitamix) to blend the soup together. Squeeze in the roasted garlic and add in the broth, milk, Parmesan cheese and more salt & pepper. Blend until smooth.
Pour the mixture into a pot over medium heat. Let simmer for 10-15 minutes, stirring occasionally. Add seasoning as needed.
Distribute soup into bowls and top with croutons, milk drizzle, Parmesan cheese, chopped basil and a few cracks of black pepper. Serve and enjoy!