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Tomato soup with crispy croutons

Vibrant vegan tomato soup with crispy croutons

This easy homemade vegan tomato soup is incredibly delicious and healthy. It’s made with a handful of fresh ingredients such as baby plum tomatoes.
Course: Main Course, Soup
Cuisine: Italian
Keyword: croutons, soup, tomatoes, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 316kcal
Author: Steina


Tomato soup

  • 1 kg baby plum tomatoes
  • 2 cloves of garlic
  • 1/2 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
  • 1/2 cuo coconut cream
  • 1/4 cup 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


  • 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
  • Roast on 180°C for about 45 minutes or until the tomatoes are wrinkly and have released their juices.
    Roasted baby plum tomatoes
  • 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
  • Blend until smooth.
    Blended tomatoes
  • 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
  • Allow simmering for approximately 10 minutes while you prepare the croutons.
    The blended tomatoes and the rest of the vegetable stock in a pot
  • 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
  • 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
  • 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
  • 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


Serving: 1serving | Calories: 316kcal | Carbohydrates: 24g | Protein: 5.75g | Fat: 22.5g | Sodium: 246mg | Sugar: 10g
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