Tomato soup with crispy croutons

Vibrant vegan tomato soup with crispy croutons

Category, DifficultyBeginner

Tomato soup with crispy croutons

Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Tomato soup
 1 kg baby plum tomatoes
 2 cloves of garlic
 ½ red onion
 1 tsp balsamic vinegar
 2 tbsp extra virgin olive oil
 800 ml vegetable stock
 1 tbsp soy sauce
 1 tsp maple syrup
 salt & pepper to taste
 coconut cream
 fresh parsley
Crispy croutons
 2 slices of fresh sourdough bread
 2 tbsp extra virgin olive oil
 1 clove of garlic
 1 tbsp fresh parsley
 salt and pepper to taste

1

In a baking pan, add the baby plum tomatoes, red onion, and two garlic cloves. Add 2 tbsp of extra virgin olive oil and 1 tsp balsamic vinegar and coat all the tomatoes evenly.

Fresh baby plum tomatoes, red onion and garlic in a baking pan

2

Roast on 180°C for about 45 minutes or until the tomatoes are wrinkly and have released their juices.

Roasted baby plum tomatoes

3

Pour the tomatoes, red onion, garlic cloves, and all the juices into a high-speed blender, add about half of the vegetable stock.

Roasted tomatoes in a blender jar

4

Blend until smooth.

Blended tomatoes

5

Pour the blended tomatoes into a large pot, add the remaining vegetable stock, 1 tbsp soy sauce, 1 tbsp maple syrup and season with salt and pepper to taste.

Pouring tomato soup into a large pot

6

Allow simmering for approximately 10 minutes while you prepare the croutons.

The blended tomatoes and the rest of the vegetable stock in a pot

7

Prepare two slices of sourdough bread, 2 tbsp of olive oil, 1 tbsp of fresh parsley and 1 garlic clove.

two slices of bread, garlic, fresh parsley and olive oil

8

Cut the bread into bite-sized cubes, pour over the olive oil and add the garlic clove and fresh parsley.

Pouring the olive oil over the cut bread

9

Mix well and transfer to a frying pan and fry on low-medium heat until crispy and golden.

Frying the bread cubes in a frying pan

10

Serve the soup with a splash of coconut cream, a few crispy croutons and fresh parsley.

The tomato soup being served, pouring coconut cream into bowl

Ingredients

Tomato soup
 1 kg baby plum tomatoes
 2 cloves of garlic
 ½ red onion
 1 tsp balsamic vinegar
 2 tbsp extra virgin olive oil
 800 ml vegetable stock
 1 tbsp soy sauce
 1 tsp maple syrup
 salt & pepper to taste
 coconut cream
 fresh parsley
Crispy croutons
 2 slices of fresh sourdough bread
 2 tbsp extra virgin olive oil
 1 clove of garlic
 1 tbsp fresh parsley
 salt and pepper to taste

Directions

1

In a baking pan, add the baby plum tomatoes, red onion, and two garlic cloves. Add 2 tbsp of extra virgin olive oil and 1 tsp balsamic vinegar and coat all the tomatoes evenly.

Fresh baby plum tomatoes, red onion and garlic in a baking pan

2

Roast on 180°C for about 45 minutes or until the tomatoes are wrinkly and have released their juices.

Roasted baby plum tomatoes

3

Pour the tomatoes, red onion, garlic cloves, and all the juices into a high-speed blender, add about half of the vegetable stock.

Roasted tomatoes in a blender jar

4

Blend until smooth.

Blended tomatoes

5

Pour the blended tomatoes into a large pot, add the remaining vegetable stock, 1 tbsp soy sauce, 1 tbsp maple syrup and season with salt and pepper to taste.

Pouring tomato soup into a large pot

6

Allow simmering for approximately 10 minutes while you prepare the croutons.

The blended tomatoes and the rest of the vegetable stock in a pot

7

Prepare two slices of sourdough bread, 2 tbsp of olive oil, 1 tbsp of fresh parsley and 1 garlic clove.

two slices of bread, garlic, fresh parsley and olive oil

8

Cut the bread into bite-sized cubes, pour over the olive oil and add the garlic clove and fresh parsley.

Pouring the olive oil over the cut bread

9

Mix well and transfer to a frying pan and fry on low-medium heat until crispy and golden.

Frying the bread cubes in a frying pan

10

Serve the soup with a splash of coconut cream, a few crispy croutons and fresh parsley.

The tomato soup being served, pouring coconut cream into bowl

Vibrant vegan tomato soup with crispy croutons

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