Food Recipes Vegan Creamy Tomato Soup 4.8 (8) Add your rating & review Keep this recipe handy because you’ll want it in rotation all soup-season long. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Caption goes here. Get the recipe:Vegan Creamy Tomato Soup. Photo: Greg DuPree Hands On Time: 15 mins Total Time: 30 mins Yield: 4 servings 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 fresh oregano, a drizzle of olive oil, and freshly-ground black pepper—and the remainder of the French bread on the side. Ingredients 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups) 1 cup unsweetened rice milk or unsweetened almond milk ¼ 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 ½ teaspoon freshly-ground black pepper 1 tablespoon Champagne vinegar Directions Soak bread in milk until very soft, about 5 to 10 minutes. 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. Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining ¼ cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano. Rate it Print