Tomato Soup with Parmesan Crust
A creamy, flavorful Vegan Tomato Soup with a crispy, golden Parmesan-style crust that’s melty, rich, and full of cozy comfort-food energy.
Ingredients
- For the Soup:
- 5 ripe tomatoes chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- ½ cup coconut milk or cashew cream
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon maple syrup optional, balances acidity
- For the Vegan Parmesan Crust:
- ½ cup vegan Parmesan cheese store-bought or homemade
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until golden and fragrant.
- Stir in chopped tomatoes, oregano, basil, salt, and pepper.
- Cook for 10 minutes until tomatoes soften completely.
- Pour in vegetable broth and simmer for 10 minutes.
- Blend the soup until smooth, then stir in coconut milk and maple syrup.
- Pour soup into oven-safe bowls.
- Mix vegan Parmesan, nutritional yeast, and olive oil; sprinkle over the top.
- Broil for 2–3 minutes until golden and crispy.
- Serve hot, topped with extra herbs and a drizzle of olive oil.
Notes
Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 42%
- Vitamin C: 50%
- Calcium: 8%
- Iron: 10%
- Potassium: 18%
Additional Notes / Tips
- Broil carefully — one second too long, and your crust goes from “gorgeous” to “charred drama.”
- Add a pinch of chili flakes for a bold twist.
- Fresh basil on top makes it Instagram-worthy (and delicious).
- Pair it with garlic bread or a smug smile — both work.
- This soup tastes even better reheated, so make extra (you’ll thank yourself tomorrow).