The creamiest (no cream) tomato soup with Garlic Parmesan Croutons to cozy up with during yet another night quarantined at home. Everyone needs a good tomato soup in their repertoire, and this one, my friends, is a keeper! I like to roast the tomatoes, garlic, shallots, and potatoes on a large Sheetpan together because it yields seriously delicious flavor. Next, I add the roasted goodness to a big pot with canned whole tomatoes, a little broth, and tomato paste. We’ll bring that to a rolling boil, reduce the heat and let is simmer away for 15-20 minutes.
While our soup is simmer, it’s the perfect time to make our Garlic Parmesan Croutons! Simply toss your cubed bread with olive oil, parmesan, garlic powder, and salt. Spread it onto a rimmed Sheetpan and bake! It’s that easy, and there’s truly nothing better than homemade croutons!
Once your soup has been simmering for a good while, let’s go ahead and toss in some fresh basil and blend it up until creamy!! Lastly, stir in some butter or ghee and voila! No cream needed for this delicious roasted tomato soup, however, there is always the option to add it in if you so desire. You could add heavy cream or a non-dairy alternative (coconut milk or nut pods original creamer).
Top each bowl with a few garlic parmesan croutons and enjoy!!Print
The Creamiest (No cream) Tomato Soup with Garlic Parmesan Croutons
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 6–8 1x
- 4 T olive oil
- 10 roma tomatoes, cut in half lengthwise
- 2 shallots, sliced into rounds
- 7 cloves garlic, wrapped in foil
- 5 small red potatoes, peeled and quartered (or 1 russet potato)
- Salt and pepper
- 1 tsp thyme (fresh ideal, but dried works)
- 1 tsp dried basil
- 1–28 oz can whole peeled tomatoes (San Marzano Style)
- 2 c chicken broth, more as needed
- 2 T tomato paste
- 5–6 fresh basil leaves, chopped (if you don’t have fresh basil on hand, that’s okay)
- 3 T butter (or ghee)
- Salt + pepper, to taste
- Grated parmesan, for serving, optional
Garlic Parmesan Croutons:
- 1 baguette, cubed
- 1/2 c + 2 T olive oil
- 1/2 c grated parmesan
- 1 tsp salt
- 1 tsp garlic powder
- Preheat oven to 450 degrees and line a large rimmed sheet pan with foil or parchment paper.
- Arrange tomatoes cut side up on Sheetpan, potatoes, and shallots. Drizzle with olive oil, salt, pepper, thyme, and basil. Wrap garlic cloves in foil pack and place in the corner of the Sheetpan. Roast for 20-30 minutes, until tomatoes are caramelized.
- Remove roasted tomatoes, potatoes, and garlic from the oven and add to a large stockpot or Dutch Oven along with chicken broth, whole peeled tomatoes, and tomato paste. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
- Meanwhile, make your parmesan croutons if making! Pre-heat oven to 400 degrees, and line 9 x 14 baking sheet with foil. Add olive oil, parmesan, salt, and garlic powder to a large bowl and stir to combine. Add cubed bread and toss to coat. Spread onto Sheetpan and bake for 10-13 minutes, until golden and crisp.
- After soup has been simmering for 15-20 minutes, add fresh basil, and using an immersion blender (or transfer contents of the pot to a food processor or stand blender), blend until completely smooth. Stir in ghee or butter and adjust salt and pepper, and broth at this time.