15-Minute Creamy Tomato Soup (Vegan)

Name: 15-Minute Creamy Tomato Soup (Vegan)
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: american
Ingredients: 1/2 cup extra-virgin olive oil, divided; 2 cloves garlic, grated on a microplane grater; 1 small onion, finely sliced (about 1 cup); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces; 2 (28-ounce) cans whole peeled tomatoes packed in juice; Kosher salt and freshly ground black pepper; Minced chives, basil, or parsley as garnish; Toasted bread or grilled cheese for serving

4.90 (16)

⏱ 15 mins 🍽 Serves 6 🌶 american 🏷 Soups and Stews

This homemade vegan tomato soup delivers fantastic flavour with minimal effort, proving that a from-scratch version can be as quick as opening a tin. Using canned tomatoes and a clever bread-thickening technique, it creates a luxuriously creamy texture without any dairy. Ready in a mere 15 minutes, it's an ideal speedy lunch or starter. Serve it topped with fresh herbs and a drizzle of olive oil alongside some crusty toast for a complete, comforting dish.

Ingredients

1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Toasted bread or grilled cheese for serving

Method

Place a large saucepan over heat with 2 tablespoons olive oil until it shimmers. Introduce the garlic, onions, oregano, and red pepper flakes. Stir often for about 4 minutes until the onions are soft without colouring. Mix in the bread and tomatoes, crushing the tomatoes coarsely. Pour in 2 cups water. Bring to a vigorous boil, then lower to a gentle simmer for 5 minutes.
Move half the soup mixture into a blender jar. Begin blending on a low setting, slowly raising the speed to high. While the blender runs on high, slowly stream in half of the leftover olive oil. Adjust the seasoning with salt and pepper. Pour this batch into a large bowl and repeat the process with the remaining soup and oil. Serve in bowls, garnish with minced herbs, add an extra olive oil drizzle, and offer toast or grilled cheese on the side.

Nutrition (per serving)

Sodium448000 mg

Recipe details

CategorySoups and Stews

Cuisineamerican

AuthorJ. Kenji López-Alt