How long does bread crusted creamy tomato soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze bread crusted creamy tomato soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make bread crusted creamy tomato soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes bread crusted creamy tomato soup [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does bread crusted creamy tomato soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Bread Crusted Creamy Tomato Soup
[Vegan]

Name: Bread Crusted Creamy Tomato Soup [Vegan]
Cook time: 45 min
Yield: 6-8 servings
Cuisine: NO info

ML By: Monica Stevens Le

Author Bio

I’m Monica, a recipe developer, matcha addict, and lover of all things delicious, green, and... Read More

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Tomatoes

Bread Crusted Creamy Tomato Soup [Vegan]

6-8

Dairy Free

Vegan

For many of us, tomato soup evokes childhood memories of chilly days and warm, comforting dinners on busy days. This bread-crusted tomato soup takes it to the next level. Coconut milk makes it creamy and decadent while Thai basil adds a hint of freshness. Then, it's topped with a pot... Read More

Ingredients You Need for Bread Crusted Creamy Tomato Soup [Vegan]

For the Soup:

2 tablespoons olive oil
4 garlic cloves, minced
1 yellow onion, finely diced
1 28-ounce can diced tomatoes
1 28-ounce can whole peeled plum tomatoes
1 cup vegetable broth
4 cups canned coconut milk
1/2 cup Thai basil, chopped
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1 tablespoon coconut sugar

For the Topping:

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How to Prepare Bread Crusted Creamy Tomato Soup [Vegan]

Heat the oil in a large soup pan. Now, add in the garlic and cook for 30 seconds, until fragrant. Stir in the onion and 12 teaspoon sea salt. Cook for 3-4 minutes, stirring frequently, until softened.
Pour in the diced, and whole tomatoes, broth, coconut milk, spices, remaining salt, and coconut sugar.
Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes, stirring every so often. Use a wooden spoon to try and break apart the tomatoes.
After 40 minutes is up, use an immersion blender to puree the mixture into a creamy blend.
Now, pour the mixture evenly into ramekins three-quarters of the way full.
Make the breaded topping.
Preheat the oven to 400°F.
Top each ramekin with the bread mixture. Bake in the preheated oven for 30-35 minutes, until the edges turn a golden brown.
Serve these soup bowls with non-dairy yogurt, coconut cream, and pesto.