Roasted Tomato Soup with Parmesan Croutons

While the tomatoes are roasting, prepare the croutons. In a bowl, combine the cubed bread with olive oil, Parmesan cheese, salt, and pepper. Toss until the bread is evenly coated.

Spread the bread cubes in a single layer on another baking sheet and bake them in the oven for about 10-12 minutes, or until they’re golden and crispy. Keep an eye on them to avoid burning.

Once the tomatoes are done roasting, transfer them to a large pot and add the vegetable stock. Use an immersion blender (or a regular blender in batches) to blend until smooth.

Heat the soup over medium heat until warmed through. Taste and adjust the seasoning if needed.

Serve hot, topped with crunchy Parmesan croutons and garnished with fresh basil if you like!

Valuable Tips

• Short on time? You can use canned tomatoes instead of fresh ones. Just make sure to drain them well and reduce the cooking time slightly.
• If your soup is too thick for your liking, simply add more stock or water until you reach your desired consistency.
• Leftover soup can be refrigerated for up to three days or frozen for up to three months. Just remember to cool it completely before freezing!
• Want to keep the flavors fresh? Store your croutons in an airtight container to maintain their crunchiness.
• If you love a silky soup, strain it through a fine-mesh sieve after blending for an ultra-smooth texture.

Equipment Needed

Here’s what you’ll need for this cozy meal:

• A baking sheet for roasting the tomatoes and croutons
• A large pot for blending the soup
• An immersion blender or a regular blender for pureeing the soup (a blender is super handy, just be careful with hot liquids!)
• A mixing bowl for your croutons
• A spatula for tossing the bread and mixing ingredients

Frequently Asked Questions

1. Can I use canned tomatoes instead of fresh ones? Yes! Canned tomatoes work perfectly in this recipe, just adjust the roasting time and skip the initial baking step.
2. How do I store leftover soup? Place it in an airtight container in the fridge for up to three days or freeze it for longer storage.
3. Can I make this soup in advance? Absolutely! The flavors actually deepen when made a day ahead, making it a great make-ahead dish!
4. What can I serve with roasted tomato soup? Grilled cheese sandwiches are a classic pairing, but you could also enjoy it with a fresh garden salad.
5. Can I make this soup spicy? Sure! Just add a bit of crushed red pepper flakes or a dash of hot sauce to the soup for some heat!

Did you whip up this lovely roasted tomato soup with Parmesan croutons? I’d love to hear how it turned out for you! Share your experience or any variations you tried. And if you’re looking for more cozy, comforting recipes, follow me on Pinterest. Let’s spread the warmth and joy of home-cooked meals together!