Bread Crusted Creamy Tomato Soup

For many of us, tomato soup evokes childhood memories of chilly days and warm, comforting dinners on busy days. This bread-crusted tomato soup takes it to the next level. Coconut milk makes it creamy and decadent while Thai basil adds a hint of freshness. Then, it's topped with a pot pie crust, pesto, and a dollop of cool coconut cream. The mixture of the salty crust and the creamy tomato flavors are reminiscent of eating tomato soup with toasted bread.

BREAD CRUSTED CREAMY TOMATO SOUP [VEGAN]

INGREDIENTS

FOR THE SOUP:

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 yellow onion, finely diced
• 1 28-ounce can diced tomatoes
• 1 28-ounce can whole peeled plum tomatoes
• 1 cup vegetable broth
• 4 cups canned coconut milk
• 1/2 cup Thai basil, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt
• 1 tablespoon coconut sugar

FOR THE TOPPING:

• Pot pie topping
• Pesto
• Coconut cream or non-dairy yogurt

PREPARATION

1. Heat the oil in a large soup pan. Now, add in the garlic and cook for 30 seconds, until fragrant. Stir in the onion and 12 teaspoon sea salt. Cook for 3-4 minutes, stirring frequently, until softened.
2. Pour in the diced, and whole tomatoes, broth, coconut milk, spices, remaining salt, and coconut sugar.
3. Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes, stirring every so often. Use a wooden spoon to try and break apart the tomatoes.
4. After 40 minutes is up, use an immersion blender to puree the mixture into a creamy blend.
5. Now, pour the mixture evenly into ramekins three-quarters of the way full.
6. Make the breaded topping.
7. Preheat the oven to 400°F.
8. Top each ramekin with the bread mixture. Bake in the preheated oven for 30-35 minutes, until the edges turn a golden brown.
9. Serve these soup bowls with non-dairy yogurt, coconut cream, and pesto.

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