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Creamy Sheet Pan Tomato Soup with Parmesan Croutons
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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

  • 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 (for garnish)
  • 1 tbsp oregano
  • 4 cups or vegetable broth
  • 1 cup Parmesan cheese freshly grated
  • 1 cup milk I use @fairlife
  • salt & pepper I use @diamondcrystalsalt

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

  • 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!