Vegan Creamy Tomato Soup Recipe

Yield: 4 servings

Vegan Creamy Tomato Soup Recipe

Time: 15 minutes active, 30 minutes total

Ingredients:

• 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1 3/4 cups)

• 1 cup unsweetened rice milk or unsweetened almond milk

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

• 1 medium yellow onion, thinly sliced

• 3 cloves garlic, thinly sliced

• 1 teaspoon fresh oregano leaves, plus more for garnish

• 1 (28-ounce) can whole peeled plum tomatoes

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly-ground black pepper

• 1 tablespoon Champagne vinegar

Instructions:

1. Soak bread in milk until very soft, about 5 to 10 minutes.

2. 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.

3. Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining 1/4 cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.

Source: Real Simple

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