The Best Creamy Tomato Soup with Crunchy Nut Topping

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I debated what to call this soup. For many reasons. But finally settled on the best creamy tomato soup.
Is it the best creamy tomato soup? Maybe, maybe not. But it was delicious and reminds me of a fun time in the past.
the best creamy tomato soup
A few years back, my husband, a friend, and I went to Germany, Austria, and Italy. The Germany part of the trip was short, but during that time we stumbled upon a tiny spa/cafe for a late-night meal. It was vegan I think, and not at all what you would conjure up if you were trying to imagine eating at a restaurant in Germany. But we were hungry and it was there.
We each ordered tomato soup, and I don’t remember what else. But of the entire trip — and I’m including four cities in Italy — this is the meal that we all three remember the most.
Which is weird, because I don’t really even remember every detail about the soup. I mean, it was tomato soup, but it was the topping that was what made it so good. It was a combination of nuts, seeds, and herbs, and was savory, salty, and delicious. And unlike a lot of times when you get soup with some garnishes, you get a tiny garnish, but this was clearly the star of this soup because it was a nice amount to contrast to the super smooth and velvety soup.
I’m sad to say that the restaurant is now closed, but I recreated this soup as best I could. I started with a creamy, velvety soup. It’s definitely not vegan by the way but is quite delicious. Thanks in part to good quality canned tomatoes, but also three hits of umami flavor from fish sauce, Worcestershire, and soy sauce. It may sound strange, but I promise it’s good.
The topping I experimented with a bit, and again this is probably not at all what I had in Germany. But it’s good in the same way, so I will count it as a win. A combination of sunflower and sesame seeds, pepitas, almonds, chopped herbs, lemon, coarse salt, and smashed croutons. A hint of heat if you’re feeling it, but you can certainly leave that out. Eat this with your favorite crusty bread, or grilled cheese, and you’ve got a perfect meal for one of the first chilly nights of the year.
the best creamy tomato soup
the best creamy tomato soup

The Best Creamy Tomato Soup with Crunchy Nut Topping

The best creamy tomato soup is rich and velvety smooth, with a unique crunchy topping made of nuts, seeds, herbs, and bread crumbs. Perfect for a chilly fall night.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 240 kcal



Crunchy Nut Topping:

  • 1/2 cup croutons
  • 1/4 cup chopped almonds
  • 1/4 cup sunflower seeds
  • 2 tablespoons pepitas
  • 1 tablespoon sesame seeds
  • 1/4 cup mixed chopped herbs of your choice such as parsley basil, rosemary
  • 1 teaspoon coarse sea salt
  • Pinch red pepper flakes optional
  • Zest of 1 lemon

Creamy Tomato Soup:

  • 3 tablespoons avocado oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 2 28- ounce cans whole San Marzano Tomatoes
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup heavy cream
  • Sea salt and fresh ground pepper to taste


  • To make the topping, put the croutons in a gallon sized freezer bag. Using a rolling pin or meat mallet, crush the croutons. Add the remaining ingredients to the bag and shake until combined.
  • To make the soup, heat the oil in a large, heavy saucepan. Add the onions and cook until softened.
  • Add the garlic and seasonings. Cook for another minute or so, and add the tomatoes.
  • Bring to a simmer, add the soy sauce, fish sauce, and Worcestershire. Taste and add salt and pepper.
  • Simmer the soup on low for 20 minutes until tomatoes are broken down a bit.
  • Transfer to a blender or use an immersion blender to puree the soup until smooth, and add back to the pot if necessary.
  • Add the cream over low heat and bring to a low simmer.
  • Ladle the soup into bowls and add a generous amount of the nut topping before serving.


Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Pairs well with: Cheddar Black Pepper Bread, Kale and Apple Salad, Roasted Broccoli Twice Baked Potato


Calories: 240kcalCarbohydrates: 13gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 27mgSodium: 1048mgPotassium: 433mgFiber: 3gSugar: 5gVitamin A: 475IUVitamin C: 16mgCalcium: 100mgIron: 3mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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