Get your shopping list ready because YOU are making this today!!! The tomato soup itself is dairy-free and vegan (of course minus the cheesy croutons, but you can easily omit the cheese to remain vegan). Hope you love this recipe just as much as I do, happy cooking!

Ingredients (To Roast in Oven*):

  • 8-10 tomatoes (vine or roma), halved
  • 1 cup cherry tomatoes
  • 2 carrots, chopped 
  • 1 yellow onion, chopped 
  • 1/2 red pepper, chopped
  • 2 garlic bulbs, whole
  • 1/4 cup olive oil
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 tsp Italian seasoning 
  • 1 tsp rosemary 
  • 1 tsp chili flakes

Remaining Ingredients:

  •  500ml vegetables stalk 
  • 1 cup coconut cream 
  • 5 sun-dried tomatoes (in oil), chopped 
  • handful of fresh basil

Instructions:

  1. Preheat the oven to 425°F.
  2. Prepare your vegetables by halving the vine or Roma tomatoes, chopping the carrots, onion, and red pepper into smaller pieces, and slicing just the top off each garlic bulb (see photo above), leaving them whole for roasting.
  3. Place all ingredients listed under “To Roast in Oven” on a baking tray, then bake for 20-25 minutes, or until the carrots are fork-tender.
  4. While the veggies are roasting, start preparing the Rustic Cheesy Croutons. You’ll add the croutons to the oven for the last 10-12 minutes of the veggie roasting time.

See ingredients and instructions below for the croutons.

Rustic Cheesy Crouton Ingredients:

  • 1 ciabatta loaf (substitute sourdough or baguette if desired)
  • 2-3 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp chili flakes
  • salt, to taste
  • pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan

Crouton Instructions:

  1. To achieve a rustic crouton look, tear the bread into random, bite-sized pieces and place them on a parchment-lined baking tray.
  2. Drizzle with olive oil and season with salt, pepper, Italian seasoning, and chili flakes. Toss to coat evenly.
  3. Sprinkle the cheddar and parmesan over the croutons.
  4. Place the tray in the oven and roast alongside the tomatoes and veggies for the remaining 10-12 minutes, or until the croutons are golden and crispy as shown in the photo above. Remove from the oven and let cool for 5-10 minutes while you finish preparing the rustic tomato soup (instructions continue below).
  5. Once the croutons have cooled, gently pull them apart by hand, as the cheese may cause them to stick together.

Soup Instructions Continued:

  1. Now that the veggies have finished roasting and the rustic croutons are baked to crispy, cheesy perfection, grab a large pot to finish making the soup.
  2. Add all the tomatoes and roasted veggies from the baking tray (except for the whole garlic bulbs) into the pot. Take the garlic bulbs and, using your hands, squeeze out all the roasted garlic cloves into the pot.
  3. Add the remaining soup ingredients: vegetable stock, coconut cream, chopped sun-dried tomatoes, and a handful of fresh basil.
  4. Using a handheld immersion blender, blend the soup until it reaches a smooth and creamy consistency to your liking. Then, heat the soup on the stove until it’s simmering to warm it through and infuse the flavours.
  5. Serve with Rustic Cheese Croutons and enjoy!

Watch the video below for how I made this recipe.