A creamy tomato soup is typically the result of, well, stirring in heavy cream. But in this vegan version, bread gives the soup its silky-smooth texture. Here's how it works: French bread is soaked in rice or almond milk before getting pureed with a cooked tomato mixture flavored with onion, garlic, and oregano. The vinegar stirred in at the end adds brightness and balance. Serve in bowls garnished with more fresh oregano, a drizzle of olive oil, and freshly-ground black pepper—and the remainder of the French bread on the side. Keep this recipe handy, because you’ll want to keep it in rotation all soup-season long.