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Vegan Creamy Tomato Soup Recipe

Yield: 4 servings

Time: 15 minutes active, 30 minutes total


  • 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1 3/4 cups)

  • 1 cup unsweetened rice milk or unsweetened almond milk

  • 1/4 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

  • 1/2 teaspoon freshly-ground black pepper

  • 1 tablespoon Champagne vinegar


  1. Soak bread in milk until very soft, about 5 to 10 minutes.

  2. Meanwhile, heat 2 tablespoons of the oil in a Dutch oven over medium. Add onion, garlic, and oregano; cook, stirring occasionally, until softened, about 8 to 10 minutes. Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes.

  3. Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining 1/4 cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.

Source: Real Simple

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