Creamy Vegan Tomato Soup: with Grilled “Cheese” Croutons For 2025
Cozy up in 2025 with this creamy vegan tomato soup! We’ve paired its rich flavor with fun and flavorful grilled “cheese” croutons for the ultimate modern vegan comfort food experience.
Why This Recipe is a Winner:
- Comforting & Classic, Veganized: This recipe takes the beloved tomato soup and elevates it with a creamy, plant-based twist. The addition of grilled “cheese” croutons adds a fun and flavorful textural contrast.
- Rich & Flavorful: Roasting the tomatoes brings out their natural sweetness and depth of flavor, creating a soup that’s anything but bland. Nutritional yeast provides a cheesy, umami richness.
- Surprisingly Easy: Despite its gourmet taste, this soup is relatively simple to make with minimal hands-on time.
- Versatile & Customizable: Adjust the herbs and spices to your liking. Add a swirl of vegan cream or pesto for extra richness and flavor.
- Perfect for Any Occasion: Whether it’s a cozy weeknight meal or a sophisticated starter, this soup is always a crowd-pleaser.
- Nutritious & Wholesome: Packed with the goodness of tomatoes and cashews (for creaminess), this soup is both delicious and nourishing.
The Star Ingredients:
- Ripe Tomatoes: Roasting brings out their sweetness and intensifies their flavor. Use a mix of Roma and other ripe tomatoes for the best results.
- Aromatic Vegetables: Onions, garlic, and carrots add depth and sweetness to the soup base.
- Nutritional Yeast: This deactivated yeast provides a cheesy, savory flavor that’s essential for vegan “cheesiness.”
- Cashews: When blended, soaked cashews create a wonderfully creamy and dairy-free base for the soup.
- Fresh Herbs: Basil and oregano add a bright and aromatic touch.
- Sourdough Bread: The foundation for our delicious grilled “cheese” croutons.
- Vegan Butter & Nutritional Yeast: These create the “cheesy” coating for the croutons.
Step-by-Step to Creamy Tomato Bliss:
- Roast the Vegetables: Toss the halved tomatoes, chopped onions, garlic cloves, and sliced carrots with olive oil, salt, pepper, and a sprinkle of dried oregano. Roast in a preheated oven at $\(200^\circ C / 400^\circ F\)$ for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.
- Soak the Cashews: While the vegetables are roasting, soak raw cashews in hot water for at least 15 minutes to soften them for blending.
- Blend the Soup: Once the roasted vegetables are slightly cooled, transfer them to a blender along with the soaked cashews (drained), vegetable broth, fresh basil, nutritional yeast, and a pinch of sugar (to balance the acidity of the tomatoes). Blend until completely smooth and creamy. Add more broth if needed to reach your desired consistency.
- Simmer the Soup: Pour the blended soup into a pot and simmer gently over medium heat for 10-15 minutes to allow the flavors to meld. Season with more salt and pepper to taste.
- Prepare the “Cheese” Croutons: Slice sourdough bread into bite-sized cubes. In a bowl, toss the bread cubes with melted vegan butter and nutritional yeast, ensuring they are evenly coated.
- Grill the Croutons: Heat a grill pan or skillet over medium heat. Grill the “cheese” croutons for a few minutes per side until they are golden brown and slightly crispy.
- Serve: Ladle the creamy vegan tomato soup into bowls and top with the grilled “cheese” croutons. Garnish with fresh basil leaves or a drizzle of olive oil if desired.
Serving Suggestions:
- Enjoy as a comforting lunch or light dinner.
- Serve as a sophisticated starter for a vegan meal.
- Pair with a side salad or a grilled vegan sandwich.
- Offer with a swirl of vegan cream or pesto for extra richness.
Tips for Success:
- Use Ripe Tomatoes: The quality of your tomatoes will significantly impact the flavor of the soup.
- Don’t Skip Roasting: Roasting intensifies the sweetness and depth of flavor.
- Soak Cashews Properly: Soaking ensures a smooth and creamy texture.
- Adjust Seasoning: Taste and adjust the salt, pepper, and herbs to your preference.
- Get Creative with Croutons: You can also bake the “cheese” croutons in the oven if you don’t have a grill pan.