Creamy Tomato Soup with Heart Croutons

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This silky tomato soup gets topped with homemade heart-shaped croutons for a Valentine’s Day lunch or dinner that’s comforting and cute.

The soup itself is a keeper year-round—rich, creamy, and ready in about 30 minutes.

Why You’ll Love It

  • Ready in 30 minutes
  • Uses canned tomatoes for convenience
  • Heart croutons are simple to make
  • Kid-friendly and adult-approved
  • Freezer-friendly soup base

Ingredients

For the Tomato Soup

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) whole peeled tomatoes
  • 2 cups vegetable or chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped

For the Heart Croutons

  • 4 slices thick-cut bread (sourdough or French bread work best)
  • 3 tablespoons melted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons grated Parmesan cheese

For Serving

  • Extra heavy cream for drizzling
  • Fresh basil leaves
  • Grated Parmesan cheese
  • Grilled cheese sandwiches

Steps

  1. Start with the croutons so they can bake while you make the soup.
  2. Preheat your oven to 375°F (190°C).
  3. Use a heart-shaped cookie cutter (about 2 inches) to cut hearts from each bread slice.
  4. You should get 2-3 hearts per slice depending on bread size.
  5. Mix melted butter with garlic powder and salt.
  6. Brush both sides of each heart with the butter mixture.
  7. Place on a sheet pan and sprinkle with Parmesan.
  8. Bake for 10-12 minutes, flipping halfway through, until golden and crisp.
  9. Set aside to cool—they’ll crisp up more as they sit.
  10. For the soup, heat butter and olive oil in a Dutch oven or large pot over medium heat.
  11. Add the diced onion and cook until softened and translucent, about 5 minutes.
  12. Add the garlic and cook for 1 minute until fragrant.
  13. Pour in the canned tomatoes with their juices and the broth.
  14. Add sugar, salt, pepper, and red pepper flakes if using.
  15. Bring to a simmer and cook for 15 minutes.
  16. Remove from heat and let cool slightly for 5 minutes.
  17. Use an immersion blender to puree the soup until completely smooth.
  18. Alternatively, carefully transfer to a regular blender in batches.
  19. Return to low heat and stir in the heavy cream.
  20. Add the chopped basil and stir to combine.
  21. Taste and adjust salt and pepper as needed.
  22. Ladle into bowls and float 3-4 heart croutons on top.
  23. Drizzle with extra cream and garnish with fresh basil.

Helpful Tips and Substitutions

San Marzano tomatoes make noticeably better soup if you can find them.

For dairy-free soup, use coconut cream instead of heavy cream.

No immersion blender? A regular blender works—just blend in batches and vent the lid to avoid pressure buildup.

The sugar balances the acidity of the tomatoes—don’t skip it.

Use a fine mesh strainer after blending for an ultra-silky texture.

For a richer soup, add 2 tablespoons of tomato paste with the garlic.

Heart croutons can be made from any sturdy bread—gluten-free bread works too.

Save bread scraps after cutting hearts for breadcrumbs or regular croutons.

Serving Ideas

Serve with a classic grilled cheese sandwich for the ultimate comfort meal.

Drizzle cream in a heart pattern on top using a squeeze bottle or spoon.

Offer extra croutons on the side for dipping.

Pair with a simple green salad for a complete lunch.

Serve in oven-safe bowls topped with mozzarella and broil for 2 minutes for a cheesy finish.

Make-Ahead and Storage

The soup base (without cream) keeps in the refrigerator for up to 5 days.

Add the cream when reheating—it prevents the cream from separating.

Reheat gently over medium-low heat, stirring occasionally.

Soup freezes well for up to 3 months—freeze before adding cream.

Thaw frozen soup overnight in the refrigerator, then reheat and add cream.

Heart croutons stay crisp in an airtight container at room temperature for 3 days.

Make extra croutons and freeze them for up to 1 month—re-crisp in a 350°F oven for 5 minutes.

Don’t freeze croutons with the soup—they’ll get soggy.

Comfort Food with Heart

This tomato soup is the kind of recipe you’ll make again and again, Valentine’s Day or not.

The heart-shaped croutons take an extra few minutes but turn an ordinary bowl of soup into something special.

It’s simple enough for a weeknight but memorable enough to serve to someone you love.

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