Cozy Vegan Tomato Bread Soup
Author -Yields: 4 servings
Ingredients
- 2 tablespoons olive oil (more for drizzling)
- 1 white or yellow onion, chopped
- 4 cloves garlic, minced
- 4 large ripe beefsteak tomatoes, roughly chopped (substitute one 28- ounce / 800g can diced San Marzano tomatoes with their juices)
- 2 cups vegetable broth or water
- 1/2 teaspoon salt (more to taste)
- Freshly ground black pepper to taste
- 4-5 cups day-old country bread or sourdough, cubed (this is about half of a round boule, or roughly 8 ounces/225g)
- cashew parmesan cheese (for topping)
Instructions
- Heat the oil in a roomy pot over medium heat. Add the onions. Cook for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring frequently, for another minute.
- Add the tomatoes, broth or water, and salt. Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.
- If you like, use an immersion blender to blend the soup partially. I like it to be mostly smooth with some juicy bits of tomato throughout. If you prefer a heartier, chunkier soup, skip this step.
- Add the bread to the soup. Bring the soup back to a simmer, and simmer, uncovered, for 5-10 more minutes, or until it's thickened. If the bread absorbs more liquid than you like, add a little water and stir. The bread will continue to soak up all the goodness and thicken up as it's stored.
- Transfer the soup to bowls. Top each portion generously with cashew parmesan cheese on top and an extra drizzle of olive oil. Enjoy.
- Leftover soup will keep for up to 5 days in an airtight container in the fridge and can be frozen for up to 8 weeks.