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Keep this recipe handy because you’ll want it in rotation all soup-season long.
Updated on February 05, 2018
Photo: Greg DuPree
A creamy tomato soup is typically the result of, well, stirring in heavy cream. But in this vegan version, bread gives the soup its silky-smooth texture. Here’s how it works: French bread is soaked in rice or almond milk before getting pureed with a cooked tomato mixture flavored with onion, garlic, and oregano. The vinegar stirred in at the end adds brightness and balance. Serve in bowls garnished with fresh oregano, a drizzle of olive oil, and freshly-ground black pepper—and the remainder of the French bread on the side.
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Ingredients
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4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups)
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1 cup unsweetened rice milk or unsweetened almond milk
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¼ cup plus 2 tablespoons extra-virgin olive oil, divided
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1 medium yellow onion, thinly sliced
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3 cloves garlic, thinly sliced
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1 teaspoon fresh oregano leaves, plus more for garnish
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1 (28-ounce) can whole peeled plum tomatoes
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1 teaspoon kosher salt
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½ teaspoon freshly-ground black pepper
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1 tablespoon Champagne vinegar
Directions
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Soak bread in milk until very soft, about 5 to 10 minutes.
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Meanwhile, heat 2 tablespoons of the oil in a Dutch oven over medium. Add onion, garlic, and oregano; cook, stirring occasionally, until softened, about 8 to 10 minutes. Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes.
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Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining ¼ cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.
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