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