Vegan Tomato Soup recipe comes together in just 30 minutes, making it a perfect easy weeknight meal. Add some fun flavor with Giant Cheesy Croutons! It’s a plant-based and gluten-free recipe the whole family will love.
I’ve never been one for “creamy” soups. Or anything that is substantially broth-based. I much prefer textural variety, and the added interest of multiple components in a meal. Maybe it’s for brain to register that I’m eating, I need to chew?
Safe to say, for this reason traditional tomato soup has never really appealed to me. But what has drawn me to it? Convenience!
Tomato soups come together very quickly, so today we’re riffing on that idea with the addition of some extra veggies (for fiber + texture) and the added fun of some extra large croutons.
The most traditional pairing with tomato soup is of course a grilled cheese, but I think these jumbo croutons do the job just as well, and maybe with a little more visual appeal. Who can resist a fluffy chunk of golden-toasty bread sailing across an ocean of saucy red soup?
To amp up flavor we’re coating the croutons in a mixture of garlic powder and nutritional yeast. This is optional but does lend a cheesier flavor that pairs perfectly with the soup.
How to Make Tomato Soup
The ingredients for this soup are pretty standard and it’s likely you have many on hand right now. The key components include:
- Olive oil
- Canned tomatoes
- Vegetables (we’re using carrots, cauliflower, and bell pepper)
- Dried Spices
After a quick sauté of onions, veggies, and garlic you add in the canned tomatoes, some dried oregano and basil, and some water. That’s about it!
How to Thicken Vegan Tomato Soup
Blending (at least partially) is key for a cohesive soup texture. A blessing for me has been my immersion blender, which eliminates the need for me to pour hot soup into my Vitamix. I just stick it in the pot and blend from there! If you don’t have one, you’ll need to let the soup cool a little before blending to avoid a dangerous pouring situation.
For added protein and heft, I enjoy blending some white beans into the soup as well. They give it a lot more staying power and some added nutrients.
How to Make Croutons
These croutons are not made in the typical fashion but I find them just as delicious.
- Firstly, you’ll want to take a small or medium-sized loaf of crusty bread and carefully slice off the sides, so you’re left with a long rectangular shape instead of one with rounded edges.
- Then, you’ll cut this loaf into whatever size croutons you’d like. I made mine 2×2 inches in size as I think there is some novelty in an “XL” variation. Feel free to go smaller if that is more enjoyable for you.
- Next, you’ll dredge the faces of the cubes in oil and seasonings and toast them in a cast iron pan, rotating so that all side become golden brown. Cheesy, garlic-y goodness in just 10 minutes!
I hope you enjoy this easy vegan tomato soup with extra-large croutons! Be sure to tag me on Instagram and leave a comment below if you give them a try.
Into soups? Try Cozy Carrot Ginger Soup next!Print
Vegan Tomato Soup recipe comes together in just 30 minutes, making it a perfect easy weeknight meal. Add some fun flavor with Giant Cheesy Croutons! It's a plant-based and gluten-free recipe the whole family will love.
For the soup
- 2 TBS Olive oil
- 1 small yellow onion, diced
- 1 cup frozen cauliflower florets or cauliflower rice
- 1 carrot, diced (for sweetness)
- 1 yellow, orange, or red bell pepper, diced
- 1 tsp Salt
- 4 small cloves garlic, minced or grated
- 28 oz can high-quality diced tomatoes of choice
- 1–2 cups water
- 1 tsp each dried basil and oregano
- 3 TBS nutritional yeast (optional)
- 1 cup cooked white beans (optional, for added protein )
- 1/2 TBS maple syrup or brown sugar (to help cut acidity of the tomatoes)
For the croutons
- 1 loaf crusty french bread
- Olive oil
- Avocado oil (or more olive oil)
- 2 tsp garlic powder (divided)
- 1 tsp salt (divided)
- 4 TBS nutritional yeast (divided)
For the soup
- In a large pot over medium heat, add a couple TBS olive oil. Sauté onion for about 5 minutes, stirring, until slightly golden. Add cauliflower, carrots, and bell pepper and sauté 2 minutes more. Add garlic and salt, stir, and let cook for 30-60 seconds.
- Add large can of tomatoes along with salt, dried basil, and oregano. Stir to combine and add 1-2 cups water. I normally do this by filling up my same tomato can with water and adding that. No need to precisely measure!
- Bring soup to a boil and then turn down to simmer for 10 minutes. Remove from heat and stir in maple syrup and optional nutritional yeast, if using. If you have an immersion blender, now is the time to partially blend the soup so that it becomes more thick.
- If you don't have an immersion blender, let your soup cool for a few minutes and add it to a regular blender to combine. If you'd like, add some white beans now also. I like to leave some chunkiness in mine but feel free to blend to your preference. Serve hot with a crouton (recipe below)
How to make giant croutons
- Take loaf and carefully slice off the sides so you're left with a long rectangular shape with no rounded edges. Cut whatever size crouton cubes you'd like; I made mine 2 x 2 inches in size.
- Pour some olive oil onto a plate and dredge the faces of the bread cubes in oil to fully coat. Preheat a cast iron skillet over medium with a dash of avocado oil. Add as many bread pieces as will fit at once (try not to overcrowd the pan and make sure the cubes are not touching one another).
- Toast until golden, rotating periodically so that all sides are equally browned. Add some dashes of garlic powder, salt, and nutritional yeast to season the cubes while toasting. Serve fresh on top of a bowl of soup!
This soup should keep in the fridge for 4-5 days. To reheat croutons, toast them or a couple minutes in a dry skillet. Reheat soup on stovetop or in microwave.
- Category: Main Course