Creamy Tomato Soup with Cheesy Croutons
Creamy tomato soup is delicious on its own, but with cheesy croutons?! Now it’s next level tasty! This quick, easy soup packs in big flavour.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 3 stalks celery diced
- 5 cloves garlic minced
- 56 ounces fresh or canned tomatoes chopped, keep liquids
- 3 tablespoons raw sugar/coconut sugar
- 2 teaspoons dried oregano
- salt & pepper to taste I use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 tablespoons - ¼ cup cashew cream or vegan heavy cream
Instructions
- In a large, deep pot over medium-high heat, heat the olive oil.
- Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
- Scoop out the soup and in a few batches (so you don't overfill your blender and it doesn't overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
- Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
Cheesy Croutons
- While the soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Notes
To store: You’ll need to store the grilled cheese croutons separate from the creamy tomato soup. The grilled cheese croutons can be refrigerated for up to 3 days in an airtight container. The soup can be stored in the refrigerator for up to 4 days in an airtight container. To reheat, simply warm the soup on the stovetop or in the microwave, then microwave and add the grilled cheese croutons before serving.
To freeze: The creamy tomato soup can be frozen for up to 3 months in an airtight container. However, the grilled cheese croutons do not freeze well and should be made fresh when serving the soup from frozen. Thaw the soup in the refrigerator overnight before reheating on the stovetop or in the microwave.
Nutrition
Calories: 129kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 788mg | Potassium: 640mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1966IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 3mg