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]

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Cooking Time



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:


  1. 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.
  2. Pour in the diced, and whole tomatoes, broth, coconut milk, spices, remaining salt, and coconut sugar.
  3. 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.
  4. After 40 minutes is up, use an immersion blender to puree the mixture into a creamy blend.
  5. Now, pour the mixture evenly into ramekins three-quarters of the way full.
  6. Make the breaded topping.
  7. Preheat the oven to 400°F.
  8. Top each ramekin with the bread mixture. Bake in the preheated oven for 30-35 minutes, until the edges turn a golden brown.
  9. Serve these soup bowls with non-dairy yogurt, coconut cream, and pesto.

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