Today we’re sharing a great, creamy tomato soup that avoids using cream. That may seem like a contradiction, but trust me: it is absolutely delicious and 100% vegan.
We wanted to recreate a creamy tomato soup with a perfectly velvety texture without actually resorting to using cream. In effect, this should provide the same taste while keeping the dish vegan. The trick, it turns out, was to add a slice of white bread torn into pieces. It softened in the soup, and processed perfectly to give us that texture we wanted. As an added bonus, this non-dairy soup had a brighter, fresher tomato taste to it, not dulled by butter or cream. Keep reading below for this great vegan tomato soup recipe.
Creamy Vegan Tomato Soup
(makes 6 servings)
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 2 28oz cans whole tomatoes packed in juice
- 2 tablespoons brown sugar
- 3 large slices sandwich bread, crusts removed, corn into pieces
- 2 cups vegetable broth
- 1/2 cup fresh chopped basil
- 1 teaspoon lemon juice
- 2 tablespoons brandy (optional)
- salt and pepper to taste
- chives or croutons for garnish
Directions
- Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, red pepper flakes, and the bay leaf. Cook, stirring frequently until the onion is translucent (3 to 5 minutes). Stir in tomatoes and their juice. Mash the tomatoes until no large pieces remain.
- Stir in the sugar, basil, and bread, then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down (about 5 minutes). Remove and discard the bay leaf.
- Transfer half the soup to a blender. Add 1 tablespoon oil and process until the soup is smooth and creamy (2 to 3 minutes). Transfer to a large bowl and repeat with the remaining soup an oil. Rinse out the dutch oven and return the soup to the pot.
- Stir in the vegetable broth, lemon juice, and brandy (if using). Return the soup to a boil and season to taste with salt and pepper. Serve the soup in individual bowls. Sprinkle with chives and croutons if using, and optionally drizzle with olive oil.
- Enjoy!
Recipe adapted fromFood.com