Creamy Tomato Soup with Parmesan Cornbread Croutons

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Every bite of this Creamy Tomato Soup is rich, comforting, and undeniably fresh — because it starts with ripe red tomatoes, not a can. Simmered with onion, celery, and fresh basil, blended smooth, and finished with a splash of cream, each bowl is topped with cheesy homemade cornbread croutons. All ready in 45 minutes, start to finish.

I’ve always been a fan of tomato soup, but let me tell you, the cornbread croutons are what make this bowl of goodness extra special. Don’t be intimidated that this is a from-scratch soup — it really couldn’t be easier, and the homemade croutons start with a box of Jiffy corn mix, so that’s a win in itself.

From scratch and simple, and even John (my tomato-averse husband) enjoys this soup. Thank goodness for that, especially since this farm girl grew up eating tomatoes and cornbread several times a week.

What You Need to Make Soup With Fresh Tomatoes

Tomato Soup

• Tomatoes | Beautifully ripe tomatoes are a must for this recipe, of course.
• Basil | You’ll want to use fresh basil leaves to get the most authentic and full flavor. If you use dried basil instead, expect the taste to differ slightly.
• Onion | A yellow onion is the right balance of sweetness for this recipe. You may also use white onion or another variation if you’d like.
• Celery | Crunchy chopped celery makes this recipe lean more on the healthy side. Once added to the soup, the flavor blends well and doesn’t stand out. However, if you prefer not to include celery, it won’t make or break the recipe.

• Chicken broth | Choose a low-sodium chicken broth to stick to a healthier twist or try vegetable broth if you prefer.
• Cream | You can’t have a creamy tomato soup without some cream, right? I like to use heavy cream for its silky texture and full flavor.
• Tomato paste | Get a robust tomato taste by adding some tomato paste to the soup. Substitute with tomato puree or tomato sauce if you can’t get your hands on the paste, but be sure to increase the measurements if you are not using the concentrated tomato paste.

Cornbread Croutons

• Corn muffin mix | I like to use Jiffy Corn Muffin Mix, but you can use your favorite brand of corn muffin mix or even make your own cornbread recipe.
• Milk and egg | You’ll make the batter with milk and an egg, however you can use almond milk, buttermilk, or even sour cream, if you like.
• Parmesan cheese | Grated Parmesan cheese adds a sharp, cheesy taste. You can try using Romano or Asiago as a replacement.

Variations and Substitutions

• Make this soup dairy-free. Substitute coconut cream for the heavy cream for a still delicious non-dairy option.
• Can’t find nice fresh tomatoes? You can use a can of San Marzano tomatoes if you’re in a pinch.

How to Make Creamy Tomato Soup with Fresh Tomatoes

STEP 1 | Prep the veggies

Wash and cut fresh tomatoes into wedges, removing the core. Then, chop the onion and celery. For the fresh basil leaves, roll them tightly and chop them finely.

STEP 2 | Boil and simmer

Add the chopped vegetables, chicken broth, and tomato paste to a large soup pot. Bring those ingredients to a rolling boil. Reduce the heat and simmer for about half an hour. A slow simmer will soften the veggies nicely.

STEP 3 | Add remaining ingredients and blend

Next, remove the large pot from the heat, careful not to splash the soup. Stir in the heavy cream, salt, and pepper.

I use an immersion blender to blend all the ingredients for a silky smooth texture. If you don’t have an immersion blender at home, check out the recipe card for directions for using a blender to blend the soup to perfection.

STEP 4 | Garnish and serve

Serve this Creamy Tomato Soup Recipe topped with a handful of peppery Parmesan cornbread croutons, more shredded Parmesan cheese, and freshly chopped basil.

How to Make Homemade Cornbread Croutons

STEP 1 | Mix and bake the cornbread

Start with a box of Jiffy corn muffin mix and combine it with egg, milk, Parmesan cheese, and coarse ground black pepper. Pour the batter into a prepared baking dish and bake exactly as the muffin mix box directs.

STEP 2 | Cool and cut into cubes

Once the cornbread has finished baking, allow it to cool completely on a wire rack. Then, cut the cooled cornbread into small 1-inch squares. Drizzle the cubes with olive oil and gently toss with a rubber spatula, trying not to break the cubes up.

STEP 3 | Bake again until crispy

Place the olive oil-tossed cornbread cubes onto a baking sheet lined with parchment paper or aluminum foil. Make sure they are arranged in an even layer, then sprinkle some additional Parmesan cheese on top. Bake the croutons for about 15 minutes until they are lightly golden and perfectly crispy.

Storage and Reheating Tips

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Leftover croutons may be stored in an airtight container at room temperature for up to a week. If they soften, crisp them up in an air fryer or in a 350-degree oven.
• To reheat, warm the tomato soup in a saucepan over medium-low heat, stirring occasionally.

What If I Don’t Have An Immersion Blender?

What To Serve With Tomato Soup

Create the perfect soup and sandwich combo by serving this homemade creamy tomato soup with my Turkey Melt Sandwich.

A batch of my Pimento Cheese Muffins would be so lovely for a lite lunch. Or make it a soup and salad combo alongside my Autumn Salad with Butternut Squash, Turkey, and Kale.

For the most nostalgia, serve this creamy tomato soup with a hot and crispy grilled cheese!

Creamy Tomato Soup with Parmesan Cornbread Croutons

Author: Sheila Thigpen

Fresh Creamy Tomato Soup is a creamy and comforting soup made with juicy tomatoes, fresh basil, robust onion, and chopped celery, all topped with crunchy and cheesy cornbread croutons!

4.75 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soups & Stews

Cuisine American

Servings 8 servings

Calories 269 kcal

Ingredients

  

1x2x3x

Soup

• ▢ 2 cups low-sodium chicken broth
• ▢ 1 cup chopped onion
• ▢ ¾ cup chopped celery
• ▢ 1 tablespoon thinly sliced fresh basil
• ▢ 3 tablespoons tomato paste
• ▢ 2 lbs. tomatoes cut into wedges
• ▢ ½ cup heavy cream
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly ground black pepper

Croutons

• ▢ 1 8.5 oz. pkg. Jiffy corn muffin mix
• ▢ 1 large egg
• ▢ ½ cup milk
• ▢ 4 tablespoons shredded Parmesan cheese
• ▢ 1 teaspoon coarse ground black pepper
• ▢ 2 tablespoons olive oil

Instructions

 

Soup

• Combine first 6 ingredients in a large saucepan; bring to a boil.
• Reduce heat, and simmer 30 minutes. Remove from heat and stir in cream; add salt and pepper to taste.
• Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
• Ladle into bowls and serve with cornbread croutons; garnish with thinly sliced basil and shredded Parmesan cheese, if desired.

Cornbread Croutons

• Preheat oven to 400 degrees. Lightly grease bottom of 9 x 13 baking dish.
• Stir together corn muffin mix, egg, milk, Parmesan cheese, and the coarse ground black pepper.
• Spread into prepared pan and bake 15 minutes. Cool; then cut into 1 inch squares and place in large bowl.
• Gently toss squares with 2 tablespoons olive oil. Pour onto a baking sheet and sprinkle with more Parmesan cheese and pepper, if desired. Bake for 15 -20 minutes, stirring midway, until golden brown and crispy. Allow to cool.

Notes

• Don’t peel the tomatoes — you’ll blend them anyway.
• Soup too acidic? Stir in a pinch of sugar.
• Make croutons up to 2 days ahead; store airtight at room temp, then re-crisp before serving.
• No immersion blender? Use a regular blender in batches — see instructions above.
• Refrigerate soup airtight up to 4 days. Don’t freeze — the cream turns grainy.
• Croutons keep airtight at room temp up to 1 week; re-crisp in an air fryer or 350° oven if they soften.
• Reheat soup gently on the stovetop over medium-low heat.

How to process soup in a blender or food processor:

1.  Pour half of the soup into the blender bowl and cover with the lid.
2. Remove the cap of the blender lid (to allow steam to escape) and place a clean towel over the opening to protect against splatters.
3. Blend the soup until it is smooth and pour it into a large bowl.
4. Repeat this procedure until all the soup is blended.

Nutrition

Serving: 1ServingsCalories: 269kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 62mgSodium: 438mgFiber: 3gSugar: 11g

Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword cornbread crouton, parmesan, tomato, tomato soup