Creamy Tomato Soup Recipe
Cozy Up with Roasted Tomato Soup & Vegan Croutons: A Mediterranean Delight!
As the weather cools down, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a recipe for Roasted Tomato Soup with Vegan Croutons that’s bursting with Mediterranean flavors and unbelievably comforting. This isn’t your average tomato soup – roasting the tomatoes and garlic brings out a depth of sweetness and complexity that will have you craving more.
This recipe is not only delicious but also incredibly versatile. It’s naturally vegan, making it a perfect option for plant-based eaters, and easily adaptable to suit your preferences. We’ve included a touch of maple syrup to balance the acidity of the tomatoes and a pinch of red pepper flakes for a subtle kick. The homemade vegan croutons add the perfect textural contrast – crispy, golden, and utterly irresistible.
Why Roast the Tomatoes?
Roasting the tomatoes (and garlic!) is the key to unlocking a richer, more intense flavor. The high heat caramelizes the natural sugars, creating a depth of sweetness that you simply can’t achieve with raw or canned tomatoes. It’s a small step that makes a huge difference.
What Makes This Soup Special?
- Flavorful Base: Roasting tomatoes, garlic, and onion creates a deeply flavorful base for the soup.
- Vegan & Healthy: This soup is naturally vegan and packed with nutrients from the tomatoes, chickpeas, and herbs.
- Homemade Croutons: Crispy, golden vegan croutons add the perfect textural contrast.
- Easy to Customize: Adjust the seasoning and spice level to your liking.
Serving Suggestions:
- Garnish with a sprinkle of fresh thyme and a drizzle of olive oil.
- Add a swirl of vegan cream for extra richness.
- Serve with a side of crusty bread for dipping.
Frequently Asked Questions:
Q: Can I use different types of tomatoes?
A: Roma tomatoes are ideal for roasting due to their low moisture content and sweetness, but you can also use plum or vine-ripened tomatoes. Adjust roasting time accordingly.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Q: What can I substitute for maple syrup?
A: Agave nectar or a small amount of brown sugar can be used as substitutes for maple syrup.
Q: I don’t have fresh thyme, can I use dried?
A: Yes, you can use 1 teaspoon of dried thyme in place of 2 teaspoons of fresh thyme.
We hope you enjoy this comforting and flavorful Roasted Tomato Soup with Vegan Croutons! It’s the perfect meal to warm you up on a chilly day.
Roasted Tomato Soup with Vegan Croutons
Ingredients
- 1.5 lbs Roma tomatoes
- 1 medium yellow onion quartered
- 3 cloves garlic unpeeled
- 1 14 oz can diced tomatoes
- 2 tsp fresh thyme leaves
- 1/3 cup cooked chickpeas
- 1 tbsp balsamic vinegar
- 1/2 tsp maple syrup
- 1/4 - 1/2 tsp red pepper flakes to taste
- 1/2 tsp sea salt
- 8 slices 7 Grain Bread
- 1/2 cup Vegan Mozzarella
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Wrap garlic cloves in foil and arrange on the baking sheet with tomatoes and onion quarters. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tomatoes and onions are caramelized.
- Peel the garlic and transfer roasted vegetables to a blender.
- Add diced tomatoes, chickpeas, balsamic vinegar, maple syrup, thyme, red pepper flakes, and salt to the blender. Blend until smooth and creamy. If the soup is too thick, add a little water or vegetable broth.
- Lower oven temperature to 400°F (204°C). Line a baking sheet with parchment paper.
- Sprinkle vegan mozzarella on 4 slices of bread. Top with remaining 4 slices. Drizzle outside of bread with olive oil. Bake for 8 minutes, or until golden brown and cheese is melted.
- Let croutons cool slightly before slicing into cubes.
- Serve soup topped with croutons, extra thyme, red pepper flakes, and chickpeas.
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