Vegan Tomato Soup with Crispy Croutons
Vegan tomato soup with homemade crispy croutons is a quick and easy meal to throw together on a busy weeknight! Making use of canned tomatoes gives it great flavor without a long cooking time.
Servings: 8 servings
Ingredients
For the Tomato Soup:
- 1 Tablespoons olive oil
- 1 red onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 5 cloves garlic
- 1 small sprig rosemary
- 1/4 cup parsley (1 large handful)
- 1 bay leaf
- 28 ounce can diced tomatoes with juice
- 4 cups water
- 2 large slices of crusty bakery bread
- 1 teaspoon salt
For the Crispy Croutons:
- loaf crusty bakery bread (about one 1" slice per person)
- olive oil
- salt
Instructions
For the Tomato Soup:
- In a medium pot, heat 1 Tablespoon of olive oil over medium heat.
- Sauté onions, carrots, and celery for 10 minutes.
- Add rosemary, parsley, bay leaf and stir well.
- Add the bread slices and stir again.
- Add canned tomatoes with juice, water and salt, stir well, and bring to a boil.
- Allow to simmer for about 25 minutes, or until carrots are fork tender.
- Remove from heat. Remove the bay leaf and the sprig of rosemary (leaves will have fallen off).
- Using an immersion blender, or carefully transferring to a regular blender, blend until smooth.
- Serve with croutons (below). Large loaf of bread cubed. Toss with olive oil and half teaspoon salt. Cook in pan for 10 minutes until crispy and brown.
For the Crispy Croutons:
- While the soup is cooking, prepare the croutons.
- Dice the bread into large 1" cubes.
- Place them into a bowl and drizzle liberally with olive oil (I use 1+ Tablespoon for 4 thick slices of bread, cubed). Sprinkle with 1/2 teaspoon of salt and mix well.
- Cook in a large skillet over medium heat, tossing frequently, until the croutons are golden brown.
- Remove from heat and serve with the tomato soup.