Creamy Tomato Soup with Cheesy Croutons

Kids are delighted with a “shot” of this simple, spectacular tomato soup topped with a few crispy croutons. Serve it in tiny glasses or small cups, to be gulped down with no need for a spoon!

Courtesy of Sharon Bowers

Creamy Tomato Soup with Cheesy Croutons

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 tablespoons unsalted butter Salt and pepper
    1 small yellow onion, diced 2 slices fine-textured white sandwich bread, cut into tiny cubes
    1 28-oz. can crushed tomatoes 2 to 3 tablespoons olive oil, as needed
    4 cups chicken or vegetable stock 2 tablespoons Parmesan
    1 cup light cream (or half and half) 1 teaspoon fresh thyme leaves (optional)


    Prep: 20 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Melt the butter in a large soup pot and cook the onion over medium-low heat until just golden and softened, about 6 to 7 minutes. Stir in the tomatoes and stock and bring to a boil. Reduce heat and simmer 15 minutes, or until onion is completely tender.

    • 2

      Remove the pot from the heat and puree the soup with an immersion blender (or carefully puree it in batches in a standard blender). Pour the cream into a medium bowl and slowly stir a few cups of the soup into it, whisking constantly, then slowly whisk cream mixture into remaining soup. (If soup curdles for any reason, puree again with an immersion blender to smooth it out; the taste will not be affected.) Season with salt and pepper to taste.

    • 3

      To make the croutons, preheat oven to 350 degrees F. Toss the cubes of bread in a bowl with the olive oil, Parmesan and thyme (if using). Line a baking sheet with foil and spread the cubes in a single layer, sprinkling any remaining oil, cheese or thyme on top. Bake until lightly crisped and browned, about 5 minutes.

    • 4

      To serve, spoon warm (not boiling hot!) soup into small glasses or cups and top with a few croutons, along with any crisp bits of Parmesan that may have stuck to the foil.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving