Easy creamy one pot vegan tomato soup.

Someone close to us tested positive for Covid add in a very dark & gloomy rainy day… I knew what had to be done. Soup! Creamy, delicious and filling. I made a huge pot along with some freshly baked bread to deliver to the porch of someone very sweet. This soup doesn’t use any cream to yield a thick texture yet an unconventional twist. I hope you enjoy!

Olive oil for the bottom of your pan (1-2 tbl)
1 one medium sized yellow onion, roughly diced
6-10 garlic cloves, smashed and chopped
1/4 cup of nutritional yeast
1 tbl smoked paprika
2 tsp salt
2 tsp thyme
2 tsp ground cinnamon
1 tsp red chili flakes
2 – 32 oz cans of crushed tomatoes, fire roasted
4 cups of veggie broth
3 slices of thin or 2 thicker slices of bread (I used organic whole wheat) Stale bread works perfectly here!
Finishing it off, ground pepper
A few drizzles of maple syrup

Into a large Dutch oven, add your olive oil over medium heat. Add your onions and cook 4-6 minutes, stirring often. Add garlic and stir. From there add all of your spices through cinnamon. Stir to coat and cook for 3 minutes. Then add your tomatoes and broth. Bring to a boil and cook for 20 minutes with a lid on. Add your bread slices and push down into the soup with your spoon or ladle. With a hand immersion blender, blend the soup until completely smooth. The bread will thicken up your soup nicely. I allow it to simmer on very low heat, covered, until we are ready to eat. Prior to serving, I add a few drizzles of a spicy maple syrup (regular works too) to the soup. Stir and serve.

Store in an airtight container for up to 5 days. Makes the perfect meal prep idea or food gift for someone in need.


— Knead to Cook

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