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Creamy Gluten-Free Vegan Tomato Soup with Crispy Herby Croutons

Gluten-Free Vegan Tomato Soup with Herby Croutons

Creamy red tomato soup with croutons and coconut cream, kitchen backdrop.

Okay, let's dive into something truly comforting and delicious! Today, we're not just making a meal, we're crafting a hug in a bowl – a bowl of warm, creamy, utterly satisfying Gluten-Free Vegan Tomato Soup with Herby Croutons.

Now, I know what you might be thinking: "Gluten-free AND vegan? Is that even POSSIBLE to be delicious?" Trust me, it is. Absolutely, wonderfully, yes! This recipe isn't about limitations; it's about embracing the abundance of flavors we *can* enjoy.

This isn't just *any* tomato soup. Growing up, my grandmother used to make the most incredible tomato soup, the kind that warmed you from the inside out. Her secret ingredient? Fresh garden herbs and a touch of love, of course! I've tweaked her method to be both gluten-free and vegan, and I promise, it's just as magical. So, put on your favourite apron, grab your ingredients, and lets get cooking together!

Ingredients You'll Need

First things first, let's gather our troops. Don't stress if you need to tweak a little something. Flexibility is key in good cooking. Here's what you need:

  • For the Soup:
    • 2 tablespoons olive oil (avocado oil works great too!)
    • 1 medium yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 (28 ounce) cans crushed tomatoes, preferably organic (or about 56 ounces of fresh tomatoes, chopped - adjust water content accordingly!)
    • 1 (13.5-14 ounce) can full-fat coconut milk (the creamier, the better, don't go for "lite" here)
    • 1 cup vegetable broth
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon salt (plus more to taste)
    • ¼ teaspoon black pepper
    • ⅛ teaspoon red pepper flakes (optional, for a little kick)
    • 2 tablespoons tomato paste
    • 1 tablespoon coconut sugar (or maple syrup)
  • For the Herby Croutons (Gluten-Free & Vegan):
    • 4 slices of your favorite gluten-free vegan bread, (about 1 inch thick, day-old works best)
    • 2 tablespoons olive oil
    • 1 teaspoon dried Italian herbs
    • ⅛ teaspoon salt

Let's Get Cooking (Step-by-Step)

Alright, we've got our ingredients ready, let's get down to the fun part, the cooking!

  1. Sauté the Aromatics: Grab a large pot or Dutch oven – this enameled cast-iron pot is my go-to for even heat distribution, because it gets the cooking process done perfect every time - Place it over medium heat, and add two tablespoons of olive oil. Once the oil shimmers, add the chopped onion. Cook for about 5 minutes, or until it becomes translucent. Sprinkle in your minced garlic and cook for another minute, until fragrant, being careful not to burn these.
  2. Build the Flavor Base: Now, it's time to introduce the tomatoes. Add the crushed tomatoes to the pot, along with the vegetable broth, dried basil, oregano, salt, pepper, and red pepper flakes (if using). Stir everything together, allowing the flavors to meld. Don't forget the tomato paste and coconut sugar.
  3. Simmer and Get Creamy: Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes. This simmering time will allow the flavors to marry beautifully and deepen. Stir occasionally. Taste the soup, and check if the taste its good if not add salt, pepper or a bit more of Coconut sugar.
  4. Blend to Smoothness: Remove the pot from the heat and use an immersion blender to blend the soup until it is smooth, creamy and free from any chunky bits. If you don't have an immersion blender, you can carefully blend the soup in batches in a regular blender. Be mindful of the hot liquid, venting the blender lid to avoid any mishaps.
  5. Embrace the Coconut Goodness: Stir in the coconut milk, ensuring that it's well incorporated.
  6. Taste Test and Adjust: Give the soup a final taste test. Now, is the time to adjust the seasonings as needed. Does it need a little more salt? Maybe a touch of sweetness? Now is the time to balance everything. Keep that in mind.
  7. Make the Herby Croutons: While the soup simmers, let's make the croutons. Preheat your oven to 350°F (175°C). Cut your bread into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, sprinkle with the dried herbs and salt, and toss to coat everything nicely. Bake for 10-15 minutes, or until the croutons are golden brown and crispy, flipping halfway.
  8. Serve and Enjoy: Ladle a generous portion of the creamy tomato soup into bowls. Garnish with the herby croutons. You can also add a swirl of coconut cream. Enjoy this comforting bowl of happiness immediately!

Tips & Tricks to Make it Your Own

  • Swap the Herbs: Don't have basil or oregano on hand? No problem! Thyme, rosemary, or even a bit of fresh dill will all work beautifully. Use what you have.
  • Roasted Tomato Magic: For an even deeper flavor, roast your fresh tomatoes with the onions and garlic before adding them to the pot. It brings out their sweetness and adds a smoky note you'll love.
  • Boost with Vegetables: Sneak in some extra veggies! Roasted red peppers, carrots, or zucchini would be delicious additions.
  • Spice it Up!: For a kick, add a pinch of cayenne pepper to the soup along with the red pepper flakes.
  • Creaminess Level Control: Depending on how creamy you like your soup, you can always use the full fat coconut milk over the light one, don't hold back!
  • Make it a Meal: Serve this soup as an appetizer, or pair it with a grilled cheese sandwich (made with gluten-free vegan bread, of course!) for a heartier meal. Or add some chickpeas in.
  • Crouton Creativity: Feel free to get creative with your croutons! Try adding a pinch of garlic powder, smoked paprika, or nutritional yeast for a cheesy flavour. If you dont want bread croutons, you can get creative with roasted nuts and seeds.
  • Freezer Friendly: Double the recipe and freeze half for a quick and comforting meal on a busy weeknight. This soup freezes very well, just thaw and reheat.
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Recipe Card

Gluten-Free Vegan Tomato Soup with Herby Croutons

Prep time: 20 minutes
Cook time: 45 minutes
Servings: 4

Ingredients

  • For the Soup:
    • 2 tablespoons olive oil
    • 1 medium yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 (28 ounce) cans crushed tomatoes
    • 1 (13.5-14 ounce) can full-fat coconut milk
    • 1 cup vegetable broth
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon red pepper flakes (optional)
    • 2 tablespoons tomato paste
    • 1 tablespoon coconut sugar (or maple syrup)
  • For the Herby Croutons:
    • 4 slices gluten-free vegan bread, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 1 teaspoon dried Italian herbs
    • ⅛ teaspoon salt

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  2. Add crushed tomatoes, vegetable broth, basil, oregano, salt, pepper, and red pepper flakes (if using). Stir in tomato paste and coconut sugar.
  3. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  4. Remove from heat and blend with an immersion blender until smooth.
  5. Stir in coconut milk and adjust seasonings.
  6. For croutons: Preheat oven to 350°F (175°C). Toss bread cubes with olive oil, herbs, and salt. Spread on a baking sheet and bake for 10-15 minutes, flipping halfway, until golden and crispy.
  7. Ladle soup into bowls and garnish with the herby croutons and any other toppings. Serve hot!

There's something truly magical about creating such a comforting dish. I hope you love this recipe as much as I do. Now go ahead, and make this delicious and easy recipe. You've got this! And don't be afraid to try out those creative twists I've mentioned, or even add some of your own. Happy cooking my friend!

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