Creamy Tomato Soup with Peppery Parmesan Cornbread Croutons is a really simple — and quick — made-from-scratch recipe featuring fresh tomatoes (duh!), other veggies and spices, and low-sodium chicken broth.
Not only is it delicious, it’s on the healthier side, too! An added bonus is that this soup can be ready in 30-40 minutes, start to finish. That makes for some easy dinner prep!
Creamy Tomato Soup
There’s nothing as soothing as a piping-hot bowl of homemade soup, especially once the weather starts turning cooler.
I’ve always been a fan of tomato soup, but let me tell you, the croutons are what make this bowl of goodness extra special!
I adapted the original Cooking Light recipe by adding a little cream to give this soup a smooth, velvety texture. You can save a few calories by leaving out the cream and this soup will still be delicious.
- Cut fresh tomatoes into wedges, removing the core. Chop the onion and celery.
- Add the vegetables to a soup pot along with the chicken broth and tomato paste. Bring to a boil, then reduce the heat and simmer for half an hour.
- Remove the soup from the heat and stir in the heavy cream, basil, salt, and pepper. Use an immersion blender to process the soup until it is smooth.
- Ladle the soup into bowls and serve with cornbread croutons. YUM!
What if I don’t have an immersion blender?
No worries! You can process the soup in a blender or food processor instead. Here’s how:
- Pour half of the soup into the blender bowl and cover with the lid.
- Remove the cap of blender lid (to allow steam to escape) and place a clean towel over the opening. This will protect against splatters.
- Blend the soup until it is smooth and pour into a large bowl.
- Repeat this procedure until all the soup is blended.
How to make cornbread croutons
Bake cornbread ahead of time to make crunchy croutons for this soup.
- 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 9 x 13 inch baking dish and bake as directed.
- After the cornbread has cooled, cut it into 1-inch squares and toss with olive oil.
- Return the croutons to a baking sheet and sprinkle with more Parmesan cheese.
- Bake for about 15 minutes at 400 degrees until crispy.
To make this recipe, you may need…
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You’ll need an immersion blender, a food processor, or a blender to process the soup into creamy goodness. Remember, always blend hot soup with caution.
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Serve Creamy Tomato Soup topped with a handful of Peppery Parmesan Cornbread Croutons, more shredded Parmesan cheese, and freshly chopped basil.
- 2 cups low-sodium chicken broth
- 1 cup chopped onion
- 3/4 cup chopped celery
- 1 tablespoon thinly sliced fresh basil
- 3 tablespoons tomato paste
- 2 pounds tomatoes, cut into wedges
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 8.5 oz. pkg. Jiffy corn muffin mix
- 1 egg
- 1/2 cup milk
- 4 tablespoons shredded Parmesan cheese
- 1 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 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.
- 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.
Adapted from Cooking Light
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Serving Size:1 Servings
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 438mgCarbohydrates: 30gFiber: 3gSugar: 11gProtein: 8g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!