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Creamy Roasted Garlic Tomato Soup with Parmesan Croutons

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This creamy roasted garlic tomato soup is elevated with Parmesan grilled cheese croutons, offering a comforting and flavorful twist on a classic. Ready in about 45 minutes, it’s perfect for cozy weeknights.

Ingredients

Scale
  • 28 oz canned whole peeled tomatoes (preferably San Marzano)
  • 1 head of garlic
  • 1 medium yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1 cup vegetable or chicken broth (low-sodium)
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • ½ teaspoon dried oregano (optional)
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 8 slices sturdy bread (sourdough, ciabatta, or country loaf)
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim)
  • ½ cup grated Parmesan cheese (freshly grated)
  • Optional: garlic powder or dried parsley for extra flavor

Instructions

  1. Preheat your oven to 400°F (200°C). Drizzle 2 tablespoons of olive oil onto a rimmed baking sheet.
  2. Cut the top off the head of garlic to expose the cloves. Place it cut-side down on the oiled baking sheet. Add the whole can of tomatoes (including juices) to the sheet, breaking them up slightly. Season with a pinch of salt and pepper. Roast for 30-35 minutes, until the tomatoes are slightly caramelized and the garlic is soft and golden.
  3. While the tomatoes and garlic roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and starting to brown.
  4. Once the tomatoes and garlic are done, remove from the oven. Let the garlic cool for a few minutes, then squeeze the softened cloves out of their skins into a small bowl. Mash them with a fork into a paste. Add the roasted tomatoes (including any juices on the pan) to the pot with the onions.
  5. Add the mashed roasted garlic, dried basil, oregano, and red pepper flakes (if using) to the pot. Pour in the broth. Use an immersion blender to blend until completely smooth. (If using a countertop blender, work in batches, filling no more than halfway, and blend until smooth.)
  6. Place the pot over medium-low heat. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Let it simmer gently for 5-10 minutes to meld the flavors. If too thick, add a splash more broth or water.
  7. While the soup simmers, make the Parmesan Grilled Cheese Croutons: Butter one side of each bread slice. Place the bread buttered-side down on a cutting board. On the unbuttered side, sprinkle a generous layer of mozzarella and a pinch of Parmesan. Top with another slice of bread, buttered-side up. You should have four sandwiches total.
  8. Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan (work in batches if needed) and cook for 3-4 minutes per side, until golden brown and the cheese is fully melted. Press down gently with a spatula for even browning.
  9. Let the sandwiches rest for 1-2 minutes on a cutting board. Slice each sandwich into 1-inch squares or triangles. You should get about 16-20 croutons total.
  10. Ladle the hot soup into bowls. Top with a generous handful of Parmesan Grilled Cheese Croutons. Garnish with extra grated Parmesan, fresh basil, or a drizzle of olive oil if desired. Serve immediately.

Notes

Roasting the garlic with the tomatoes is the most important step—don’t skip it. For extra-crispy croutons, toast the bread cubes in a 375°F oven for 5-7 minutes before adding to the soup. The soup keeps in the refrigerator for up to 5 days and freezes well for up to 3 months. Store croutons separately.

Nutrition

Keywords: tomato soup, roasted garlic, Parmesan croutons, grilled cheese croutons, comfort food, creamy soup, vegetarian

Find it online: https://coracooks.com/creamy-roasted-garlic-tomato-soup-with-parmesan-croutons/