Yummy Organic Tomato Soup + Cheesy Crispy Croutons
Rich tomato soup is a tried and tested vegan favorite. Did you know it can be even more filling, and much more delicious, with a few additional ingredients? This Yummy Organic Tomato Soup + Cheesy Crispy Croutons is the perfect warming soup. It’s bulky enough to stand alone as either a lunch or light dinner, or function as an easy to grab snack at a pinch.
Tomatoes are the perfect choice for a comforting soup. They are low in calories while also being full of essential nutrients. Tomato soup is rich in vitamin C, has an abundance of biotin for healthy hair, skin, and nails; as well as beta-carotene for healthy eyes. In addition, it is rich in B6, vitamin E, and phosphorus, which is great for maintaining strong bones, and molybdenum which is vital for overall body balance.
Our organic tomato soup differs from other recipes, since we add in garbanzo beans to provide extra protein and fiber. For depth of flavor, we add in balsamic vinegar and maple syrup, which creates a slightly sweet yet savory taste sensation.
To make this soup for yourself, simply roast the vegetables as specified. Then blend them to the required consistency. If you like a chunkier soup, simply blend in very short bursts while keeping an eye on the smoothness of the mix.
Croutons can be made at the same time and sprouted 7-grain bread provides the perfect crunchy accompaniment to cheesy vegan mozzarella. To add even more to the depth of flavor, garnish your soup with additional fresh thyme, red pepper flakes, or chickpeas if you’re fond of them.
All in all, this is a wonderful soup that utilizes the best organic produce. It heals as well as it comforts; a great attribute of any healthy dish.
- 3 garlic cloves, unpeeled
- 4 medium fresh tomatoes
- 1 small yellow onion, sliced into quarters
- 1 (14-ounce) can organic diced tomatoes
- ? cup canned garbanzo beans, rinsed
- 1 tablespoon balsamic vinegar
- ½ teaspoon 100% pure maple syrup
- 2 teaspoons fresh thyme leaves
- 1 tablespoon organic extra virgin olive oil, more for drizzling
- ¼ to ½ teaspoon crushed red pepper flakes
- Heaping ½ teaspoon sea salt
- freshly ground black pepper
- 8 slices sprouted 7 grain bread
- heaping ½ cup vegan mozzarella style shreds
- Preheat the oven to 450° F and line a baking sheet with parchment paper.
- Wrap the garlic cloves in a piece of foil and place it on the baking sheet along with the whole tomatoes and the onion wedges.
- Drizzle with olive oil and a pinch of salt and pepper and roast for 20 to 25 minutes, or until the tomatoes and onions are well browned.
- Peel the garlic and transfer the roasted vegetables to a blender.
- Reduce the oven heat to 400° F and line the baking sheet with a fresh sheet of parchment paper.
- Sprinkle 4 slices of the sprouted bread with the vegan shredded cheese (don't pile too high in the middle or the croutons will be too melty to slice).
- Top with the remaining bread slices to make sandwiches and drizzle the outsides of the bread with olive oil.
- Bake until the cheese is melted and the bread is golden brown, about 8 minutes.
- Let cool completely before slicing into croutons so that the cheese doesn’t ooze out when you cut it.
- To the blender, add the canned tomatoes, garbanzo beans, balsamic vinegar, maple syrup, thyme leaves, 1 tablespoon olive oil, red pepper flakes, ½ teaspoon sea salt, and freshly ground pepper and blend until creamy ( a Vitamix is ideal here. If using a regular blender, just blend longer!).
- Taste and adjust seasonings as desired.
- At this stage, the soup should still be hot. If not, pour it into a pot to reheat it.
- Serve the soup with the croutons (some in the soup, some on the side) and additional fresh thyme, red pepper flakes, and chickpeas, if desired.
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