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 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.

How to Make It

Step 1

Soak bread in milk until very soft, about 5 to 10 minutes.

Step 2

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.

Step 3

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.

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