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 pie crust, pesto, and a dollop of cool coconut cream. The mixture of the salty crust and the creamy tomato flavors are reminiscent of eating tomato soup with toasted bread.
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:
- 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.