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Vegan Creamy Tomato Soup

Vegan Creamy Tomato Soup

This plant-based tomato soup still boasts that creamy texture you know and love, but doesn't contain any cream or dairy. Instead, this soup gets its richness from French bread that's been soaked in rice or almond milk before getting puréed with a cooked tomato mixture. A splash of Champagne vinegar adds a pop of brightness.

Ingreadient :
  • 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups)
  • 1 cup unsweetened rice milk or unsweetened almond milk
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced 
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon fresh oregano leaves, plus more for garnish
  • 1 (28-ounce) can whole peeled plum tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly-ground black pepper
  • 1 tablespoon Champagne vinegar
Direction :
  • 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups)
  • 1 cup unsweetened rice milk or unsweetened almond milk
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced 
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon fresh oregano leaves, plus more for garnish
  • 1 (28-ounce) can whole peeled plum tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly-ground black pepper
  • 1 tablespoon Champagne vinegar