August 28, 2019

Fresh Tomato Soup with Crispy Garlic Toasts

Something about tomato soup just can’t help but be comforting- it brings me back to childhood, when I ate it as a lunch along with a grilled cheese. This fresh tomato soup with crispy garlic toasts is actually a lot healthier than my childhood version, plus it can be made from scratch in just 30 minutes, and costing less than $10! The resulting soup is full of tomato flavor, with texture, and a note of creamy coconut. The garlic toasts are so good, you might want to make a double batch! It’s a great, quick tomato soup recipe for weeknights, when all you want to do is get something on the table quickly.

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Quick Weeknight Meals

Right now, I work from home on this beautiful blog I love that you’re reading right now, but it hasn’t always been like that. I used to work your more traditional, 9-5 type job (one that used to leave me stressed and tired), and coming home I often was too tired feeling to want to bother with making dinner. Delivery became my friend, but it wasn’t particularly good for my health or my wallet. To try and save money, I would sometimes turn to a simple recipe, but if I hadn’t thought it out ahead of time, delivery would inevitably occur. That’s the inspiration behind my latest set of recipes- making quick and easy meals that can be made in less than 30 minutes for under $10. Aside from this fresh tomato soup with garlic toasts, I’ve also shared Quick Vegan Creamy Pasta with Kale and Hearty Bean Dinner Salad with Sun Dried Tomato Dressing (with more recipes to come). This soup is a little lighter than my pasta dish, but it’s a delicious way to get dinner on the table in a hurry- if you’re hungry, double the garlic toasts and you’ll be well fed!

Got tomatoes? Try one of these recipes!

Making Vegan Tomato Soup

It took some work coming up with a way to get this soup cooked in a hurry. It’s not easy to make a fresh tomato soup in just 30 minutes- it’s a little more doable with canned tomatoes, but since it’s the perfect time of year for fresh ones we had to do fresh. We ended up with a quick version of this soup though! This fresh tomato soup is flavorful, and tastes fresh (in part because we only cooked it for 20 minutes!) We leave the skins on our tomatoes for a little extra texture, which makes this soup a little quicker too. By roasting the tomatoes, we did all of our cooking in the oven, making it pretty hands-off. Just chop the fresh tomatoes in half, put on a pan with olive oil, onion, garlic, and herbs, and roast for 20 minutes. Then blend all of that goodness with a little coconut milk and nutritional yeast, and voila- fresh, tomato-y, straight-from-the-garden flavor soup. While your soup is roasting, you have time to make your garlic toasts- just get some oil and garlic on a fresh baguette, and toast in the oven- voila!

Fresh Tomato Soup with Crispy Garlic Toasts

Ingredients

3 lbs. small-medium tomatoes ($2.97)
8 cloves of garlic, divided ($1.08)
1 medium sized onion ($0.50)
5 tbsp. olive oil, divided ($0.50)
1 tsp. dried thyme ($0.10)
½ tsp. dried oregano ($0.05)
1 tsp. salt (or more, to taste) ($0.02)
¼ tsp. pepper (or more, to taste) ($0.01)
½ baguette ($1.24)
½ cup canned full-fat coconut milk ($1.13)
2 tbsp. nutritional yeast ($0.20)

Instructions

Preheat the oven to 450°F (230°C). Grease a large baking sheet with about 1 tbsp. olive oil.
Wash your tomatoes, remove the stems, and chop in half. Place cut side down on the baking sheet. Remove the skin off four of the garlic cloves and place on the baking sheet. Remove the onion skin, quarter, and place on the baking sheet as well. Sprinkle the tomatoes with the thyme, oregano, salt, pepper, and another tablespoon of oil. Roast in the oven for 20 minutes, or until the skins have started to split.
Mince the remaining four cloves of garlic, and place in a bowl covered with the remaining 3 tbsp. of olive oil. Thinly slice the baguette into 12 pieces. Dip the slices of the baguette in the oil and place on a large baking sheet, oily side down. Repeat with all the slices, and use a spoon to drizzle the garlic and remaining oil over the toasts. Place in the oven along with the roasting tomatoes for about 5 minutes, until the undersides are golden. Note: if your family is big on bread, you may want to turn the whole baguette into garlic toast- just double the recipe I’ve given.
Once the tomatoes are roasted, place them in a blender, scraping as much of the herbs and juices off the baking sheet as possible. Add the coconut milk, nutritional yeast, and blend until fairly smooth. Taste, adjust the seasoning as desired, and serve along with the garlic toasts.

https://veryveganval.com/2019/08/28/fresh-tomato-soup/

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