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Cozy Thermos Tomato Soup Recipe with Easy Crispy Parmesan Croutons

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A comforting tomato soup with crispy Parmesan croutons that stays hot and fresh in a thermos, perfect for busy days and lunches on the go.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz / 796 ml) crushed tomatoes (preferably San Marzano)
  • 2 cups vegetable broth or chicken broth (low sodium)
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup heavy cream or whole milk (optional)
  • 3 cups day-old bread cubes (French baguette or sourdough)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried Italian herbs (or mix of thyme, rosemary, oregano)
  • Salt and pepper, to taste

Instructions

  1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent and soft.
  2. Add minced garlic and sauté for another minute until fragrant, being careful not to burn it.
  3. Pour in the crushed tomatoes and broth, stirring to combine. Stir in sugar, dried basil, and oregano.
  4. Bring the mixture to a simmer, then reduce heat to low. Let it gently bubble uncovered for 15-20 minutes to concentrate flavors and thicken slightly.
  5. While the soup simmers, preheat oven to 375°F (190°C). Toss bread cubes with melted butter, minced garlic, Parmesan, Italian herbs, salt, and pepper in a mixing bowl.
  6. Spread bread cubes evenly on a baking sheet and bake for 10-15 minutes, stirring halfway through, until golden and crispy.
  7. Remove soup from heat and puree with an immersion blender until smooth and creamy. If using a regular blender, blend carefully in batches and return to pot.
  8. Stir in heavy cream or milk if using, then season with salt and pepper to taste. Warm gently for 2-3 minutes if needed.
  9. Preheat thermos by filling it with boiling water and letting it sit for 5 minutes. Discard water and immediately pour in hot soup. Seal tightly.
  10. Serve soup topped with a generous handful of crispy Parmesan croutons just before eating.

Notes

Keep croutons separate until serving to maintain crispiness. Preheat thermos with boiling water for best heat retention. For dairy-free, substitute butter with olive oil and use plant-based milk or coconut cream. Gluten-free bread or crunchy roasted chickpeas can replace croutons for gluten-free option. If soup is too thick, add more broth before blending. Reheat croutons in oven to refresh crispiness.

Nutrition

Keywords: tomato soup, thermos soup, Parmesan croutons, easy soup recipe, lunch recipe, comfort food, quick soup

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