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