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Weeknight • Soups

Cozy Tomato Soup with Cheesy Croutons

A smooth, comforting tomato soup elevated by savory rosemary and homemade cheesy croutons.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Cozy Tomato Soup with Cheesy Croutons

Sometimes, all you need is a warm hug in a bowl, and this Cozy Tomato Soup with Cheesy Croutons delivers just that! This isn't just any tomato soup; it's a velvety smooth blend infused with savory rosemary, made even more irresistible with crunchy, gooey, homemade cheesy croutons. It’s simple enough for a weeknight but feels special enough for a cozy weekend lunch.

Ingredients

Yield: 4 servings

Soup

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon sugar (to balance acidity)
  • Salt and black pepper to taste

Cheesy Croutons

  • 2 slices stale bread (sourdough or ciabatta recommended), cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • Pinch of garlic powder

Preparation

  1. Step 1

    For the soup: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

  2. Step 2

    Add crushed tomatoes, diced tomatoes, vegetable broth, chopped rosemary, and sugar to the pot. Stir well. Bring to a simmer, then reduce heat to low, cover, and let simmer for 20 minutes, allowing the flavors to meld.

  3. Step 3

    While the soup simmers, prepare the croutons: Preheat oven to 375°F (190°C). In a small bowl, toss bread cubes with olive oil, Parmesan cheese, and garlic powder until evenly coated. Spread on a small baking sheet.

  4. Step 4

    Bake croutons for 8-10 minutes, or until golden brown and crispy. Set aside.

  5. Step 5

    Carefully blend the soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a regular blender (use caution when blending hot liquids) and blend until smooth, then return to the pot.

  6. Step 6

    Stir in the heavy cream. Heat gently for a few minutes until warmed through (do not boil). Season with salt and black pepper to taste. Ladle into bowls and top generously with cheesy croutons before serving.

Tips

  • For an extra layer of flavor, roast your tomatoes before adding them to the soup.
  • Any hearty, slightly stale bread works for the croutons. Don't be afraid to experiment!

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