Tomato Soup with Garlic Croutons
A creamy, tangy Vegan Tomato Soup topped with crunchy garlic croutons — cozy, flavorful, and perfect for every mood (even the moody ones).
Ingredients
For the Soup:
- 6 large ripe tomatoes quartered
- 1 onion chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ cup coconut cream or plant milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil
For the Garlic Croutons:
- 2 cups cubed bread any kind works
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
For Garnish:
- Fresh basil or parsley
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes, onion, and garlic on a tray, drizzle with olive oil, salt, and pepper.
- Roast for 25–30 minutes until caramelized.
- Blend roasted vegetables with vegetable broth until smooth.
- Pour into a pot, add coconut cream and basil. Simmer on low for 10 minutes.
- Meanwhile, toss bread cubes with olive oil, garlic powder, and salt.
- Bake for 8–10 minutes until crispy and golden.
- Ladle soup into bowls, top with croutons, and sprinkle fresh herbs.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 48%
- Iron: 9%
- Calcium: 8%
- Potassium: 18%
Additional Notes / Tips
- Use sourdough bread for extra crunch and attitude.
- Add a splash of balsamic vinegar for bold flavor.
- Want spice? Sprinkle red chili flakes before serving.
- Store leftovers in the fridge — they reheat like a dream.
- Pairs perfectly with a moody playlist and zero guilt.