- 6
Ingredients
- 1/4 C extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 1 28 oz. cans whole tomatoes packed in juice
- 2 T brown sugar
- 1 large slice sandwich bread, crust removed, torn into pieces
- 2 C vegetable broth
- 1/2 C fresh chopped basil
- 1 tsp. lemon juice
- 2 T brandy (optional)
- salt and pepper to taste
- chives or croutons for garnish
Preparation
Step 1
We wanted to recreate a creamy tomato soup with a perfectly velvety texture without actually resorting t use cream. In effect, this should provide the same taste while keeping the dish cruelty free, and therefore vegan. The trick, it turns out, was to add a slice of white bread torn into pieces. It softened in the soup, and processed perfectly to give us that texture we wanted. As an added bonus, this non-dairy soup had a brighter, fresher tomato taste to it, not dulled by butter or cream. Keep reading below for this great vegan tomato soup recipe.
Directions
Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, red pepper flakes, and the bay leaf. Cook, stirring frequently until the onion is translucent (3 to 5 minutes). Stir in tomatoes and their juice. Mash the tomatoes until no large pieces remain.
Stir in the sugar, basil, and bread, then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down (about 5 minutes). Remove and discard the bay leaf.
Transfer half the soup to a blender. Add 1 tablespoon oil and process until the soup is smooth and creamy (2 to 3 minutes). Transfer to a large bowl and repeat with the remaining soup an oil. Rinse out the dutch oven and return the soup to the pot.
Stir in the vegetable broth, lemon juice, and brandy (if using). Return the soup to a boil and season to taste with salt and pepper. Serve the soup in individual bowls. Sprinkle with chives and croutons if using, and optionally drizzle with olive oil.