Creamy Parmesan Herb Tomato Soup with Basil Oil and Croutons

Why You’ll Love This Recipe

• Comforting and restaurant-smooth tomato soup with rich Parmigiano-Reggiano depth.
• Bright basil oil adds fresh, peppery lift to balance the cozy creaminess.
• Oven-crisped croutons bring irresistible crunch in every spoonful.
• Weeknight-friendly, pantry-based ingredients and straightforward steps.

Grocery List

• Produce: Yellow onion, carrot, garlic, fresh basil, fresh thyme (optional), small basil leaves (for garnish)
• Dairy: Unsalted butter, Parmigiano-Reggiano
• Pantry: Extra-virgin olive oil, canned whole peeled tomatoes (28 oz), low-sodium broth, tomato paste, bay leaf, dried oregano, red pepper flakes, sugar, kosher salt, black pepper, rustic bread (for croutons)

Full Ingredients

Tomato Soup

• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 1/2 cups / 200 g)
• 1 medium carrot, finely diced (about 1/2 cup / 75 g)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp tomato paste
• 1 can (28 oz/796 g) whole peeled tomatoes, with juices
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 tsp sugar
• 3/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 3/4 cup (70 g) finely grated Parmigiano-Reggiano, plus more for serving
• Optional but great: 1 Parmesan rind (about 2 x 3 inches) for simmering

Basil Oil

• 1/2 cup packed fresh basil leaves (25 g)
• 1/3 cup (80 ml) extra-virgin olive oil
• Pinch kosher salt

Crunchy Croutons

• 4 cups (200 g) day-old rustic bread, cut into 3/4-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter, melted
• 1 small garlic clove, finely grated or mashed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch dried oregano (optional)

To Serve

• Additional finely grated or shaved Parmigiano-Reggiano
• Small basil leaves or torn basil
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Heat the oven and prep croutons

Preheat the oven to 375°F (190°C). In a large bowl, toss the bread cubes with olive oil, melted butter, grated garlic, salt, pepper, and a pinch of dried oregano if using. Spread in a single layer on a rimmed baking sheet.

Step 2: Bake croutons until deeply golden

Bake for 12–15 minutes, tossing halfway, until the croutons are crisp and a deep golden brown. Set aside to cool on the pan; they will crisp further as they cool.

Step 3: Sauté aromatics for the soup

Meanwhile, warm 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add the diced onion and carrot with a pinch of salt; cook, stirring occasionally, until very soft and lightly sweet, 6–8 minutes. Stir in the garlic, oregano, thyme, and red pepper flakes; cook 30–60 seconds until fragrant. Add the tomato paste and cook, stirring, for 1 minute to caramelize its sugars.

Step 4: Build and simmer the tomato base

Pour in the tomatoes with their juices and the broth. Crush the tomatoes with a spoon. Add the bay leaf, sugar, and Parmesan rind if using. Bring to a gentle simmer, then reduce heat to maintain a steady bubble. Partially cover and simmer for 20 minutes to marry flavors. Taste and season with salt and pepper.

Step 5: Whip up the basil oil

While the soup simmers, combine basil leaves, olive oil, and a pinch of salt in a small blender cup or mortar and pestle. Blend or crush until the oil is vividly green and smooth. Set aside; if making ahead, keep covered.

Step 6: Blend smooth and enrich with Parmigiano-Reggiano

Discard the bay leaf (and Parmesan rind). Carefully blend the hot soup until silky smooth using an immersion blender, or in batches in a stand blender with the vent open and covered with a towel. Return to the pot over low heat. Gradually whisk in 3/4 cup (70 g) finely grated Parmigiano-Reggiano until fully melted and the soup is velvety, 1–2 minutes. Keep the soup below a simmer to prevent the cheese from turning grainy. Adjust salt, pepper, and a pinch more sugar if needed.

Step 7: Ladle, garnish, and serve

Ladle the soup into warm bowls. Swirl 1–2 teaspoons of basil oil over each serving, add a generous handful of croutons, and finish with extra Parmesan and freshly ground black pepper. Garnish with small basil leaves and serve immediately.

Pro Tips

• For deeper flavor, include a Parmesan rind while simmering the soup and remove before blending.
• Blend in batches and vent the lid to safely release steam; hot soup expands in a sealed blender.
• Keep heat low when adding cheese. High heat can cause the Parmesan to seize and turn grainy.
• Use whole peeled canned tomatoes for the best texture and bright, clean tomato flavor.
• Dry your bread cubes if they’re very fresh: 5 minutes in the warm oven before tossing with fat helps them crisp.

Variations

• Roasted Tomato Twist: Swap canned tomatoes for 2 lb (900 g) ripe tomatoes, halved and roasted at 425°F/220°C with oil and salt for 25 minutes, then proceed with the recipe.
• Extra Creamy: Stir in 2–4 tbsp heavy cream after the Parmesan for a richer, silkier soup.
• Spicy Calabrian: Replace red pepper flakes with 1–2 tsp chopped Calabrian chili paste for gentle heat and tang.

Storage & Make-Ahead

Soup keeps 4 days in the refrigerator or up to 3 months in the freezer. Reheat gently over low heat until steamy but not boiling to preserve the Parmesan’s smooth texture. Basil oil can be refrigerated for 1 week (bring to room temp and stir before using). Croutons stay crisp in an airtight container at room temperature for 5–7 days; re-crisp at 350°F/175°C for 5 minutes if needed.

Nutrition (per serving)

Approx. 520 calories; 31 g fat; 45 g carbohydrates; 15 g protein; 5 g fiber; 980 mg sodium. Calculated with 2 tsp basil oil and about 1 cup croutons per serving. Nutrition will vary based on brands and exact portions.